Toppings

Toppings

By
Julie Fisher
Contains
15 recipes
Published by
Hardie Grant Books
ISBN
9781742705934
Photographer
Danielle Wood

This chapter is made up of a selection of ripples, sauces and extras that you can mix into your ice cream or serve as an accompaniment for added flavour and appeal.

I use ripples to swirl into and on top of ice creams and find it works better if the ripple is carefully folded rather than stirred into the ice cream. This way it remains distinct and does not blend with the ice cream.

My sauces are served as an accompaniment, either poured over the ice cream or served in a jug on the side. The sauces are not suitable for freezing. In winter the thought of chocolate or caramel sauce heated and poured over a simple bowl of vanilla ice cream is enough to warm even the coldest of hearts.

The extras are scattered on top of ice creams or in small pieces within the ice cream. Make sure the sizes are manageable as these some of these extras are brittles and can catch you unaware when frozen.

Featured Recipes in this Chapter

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