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Ice cream can also be decorated with, for
example, chocolate leaves, grated chocolate,
nougat, bonbons, shredded coconut or
chopped nuts (walnuts, hazelnuts, slivered
almonds, pistachio nuts).
Ice cream will look even more festive if you
decorate it with one or more wafers, biscuits,
macaroons or wafer rolls.
5 Sauces
Sauces and syrup add a nice touch to ice cream.
There are many different varieties: sweet sauces,
fruit sauces and fruit syrup.
Many types of ready-to-use sauces are
obtainable from your local supermarket.
However, just as with the ice cream, home-
made sauces are tastier. Sauces can easily be
prepared a few days in advance and stored in
the refrigerator or freezer.
5.0.1 Hot sauces
If you want to serve a hot sauce, heat it up
slowly. It is best to chill the ice cream thoroughly
in the freezer before you pour the hot sauce
over the top.
The sauces described below can also be served
cold. Serve the hot sauce either separately as an
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accompaniment to the ice cream, or pour it over
the ice cream just before serving.
5.0.2 Cherry sauce
Put the juice of one tin of stoned cherries in a
pan, together with the grated peel of one orange
and one lemon. Let the mixture simmer over a
low heat for 10 minutes. Strain the mixture.
Pour half a tablespoon of lemon juice and one
teaspoon of orange juice through a sieve into
a bowl and mix one teaspoon of corn our or
potato our with the juice. Pour this mixture
into the hot cherry juice, while stirring constantly.
Let the mixture boil for 1 minute. Add sugar to
taste and a tablespoon of kirsch (cherry brandy),
if desired. Add the cherries to the sauce just
before serving.
5.0.3 Chocolate sauce
Break or cut 125g (4.5oz) plain chocolate
into pieces. Melt it bain-marie in a bowl over
200ml (6.6.oz) of boiling water. Let the molten
chocolate simmer for 20 minutes.
Add 1.5 teaspoon vanilla sugar, 2 tablespoons
whipping cream and a knob of butter. Stir the
sauce until smooth. Pour the hot sauce over the
ice cream just before serving.
You can prepare this sauce in advance and store
it in a tightly sealed container in the refrigerator
for a few days. Heat the sauce over lightly
simmering water before serving.
5.0.4 Cold fruit sauce
This recipe is for fresh fruit, but you can also use
frozen fruit or fruit from a tin or jar.
If you use fresh fruit, add sugar at a ratio of
50-75g (2-3oz) sugar to 200g (7oz) of fruit. The
quantity of sugar depends on the type of fruit
that is used.
Push the fruit through a nylon sieve to remove
the pips. Cool the fruit sauce before serving. Do
not refreeze fruit sauces made from frozen fruit.
You can, however, freeze fruit sauces made from
fresh fruit.
5.0.5 Fruit puree
You can prepare a fruit puree in the following
manner:
Wash fresh fruit and remove the pips or
stones (some fruits have to be peeled rst).
Add sugar to taste and cook the fruit until soft.
Put the puree in a sieve or strainer to
remove pips, if any.
E Tip:
You can also make the puree from tinned or
jarred fruit. In that case, use as little of the fruit
juice as possible and add no or very little sugar.
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