Nobody argues that ice cream is delicious and in itself, but do not forget about a variety of toppings, thanks to which the usual plombir can be turned into a dozen different types of ice cream. It is about the recipes of toppings for ice cream and will be discussed below.
Coffee syrup for ice cream - recipe
Who said that ice cream can be served only in the summer? This classic coffee syrup is simply filled with the tastes of autumn: pumpkin, cinnamon, cloves - all this will be the best addition to your favorite cold dessert.
Ingredients:
- water 175 ml;
- sugar - 85 g;
- pumpkin puree - 65 g;
- Ground cinnamon - 1 3/4 tsp.
- ground ginger - 1/2 tsp;
- Ground Muscat, cloves - 1/8 tsp.
- extract of vanilla - 1/2 tsp.
Preparation
Put a saucepan on the fire with sugar, water and pumpkin puree. When the mass boils, pour all the spices from the list and quickly reduce heat. Cook the syrup for another couple of minutes and pour over ice cream over a warm or precooled.
Chocolate ice cream syrup - recipe
Ice cream with chocolate topping is an indisputable classic with many variations. If you want to make ice cream in a chocolate shell, then just fill it with melted chocolate, but for a syrup that remains liquid after contact with ice cream, use our recipe.
Ingredients:
- cocoa - 1 item;
- sugar - 165 g;
- water 235 ml;
- a pinch of salt.
Preparation
Combine the sugar and cocoa together, add a pinch of salt to shade the sweetness. After mixing the dry components, pour them with water, making sure that no lumps are formed. Leave the syrup on the fire for about 5 minutes with constant stirring. During this time, the mixture will decrease in volume and become thicker. The syrup will additionally thicken after complete cooling.
Ice cream topping - recipe
Along with chocolate is not less popular
Ingredients:
- sugar - 175 g;
- cream for whipping - 115 ml;
- corn syrup - 55 ml;
- butter - 35 g.
Preparation
Combine all the ingredients together in a saucepan and place on medium heat. When the mixture comes to a boil, immediately remove it from the heat and allow to cool for about 10 minutes before use.
With strong cooling, caramel can slightly harden, therefore, for convenience of use it is better to preheat it in a microwave.