Ice Cream Ball Fondue Recipe

Ice Cream Ball Fondue

Recipe courtesy of Gale Gand

• Difficulty Level: Easy
• Servings: 6
• Nutritional Information Per Serving (1 of 6 servings): Calories 1128, Total Fat 57 g, Saturated Fat 27 g, Carbohydrates 153 g, Dietary Fiber 14 g, Sugar 126 g, Protein 15 g, Cholesterol 76 mg, Sodium 333 mg
• Total Time: 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes

Ingredients

• 2 pints of ice cream, assorted flavors
• 1 cup biscotti crumbs (store-bought works well)
• 1 cup toasted almonds, chopped
• 2 cups satin chocolate sauce (recipe below)
• 2 cups caramel sauce (recipe below)
• 2 cups raspberry sauce (recipe below)

Satin Chocolate Sauce

• 4 ounces unsweetened chocolate, chopped
• 9 ounces semisweet chocolate, chopped
• 1/2 cup light corn syrup
• 1 cup hot coffee

Caramel Sauce

• 1 1/4 cups sugar
• 1/3 cup water
• 2/3 cup heavy cream

Raspberry Sauce

• 3 cups frozen raspberries, thawed
• 1/4 cup sugar

Instructions

1. Satin Chocolate Sauce: In the upper part of a double boiler, melt the two types of chocolate over simmering water, stirring constantly. Once melted, whisk in the corn syrup and hot coffee without removing from heat. Continue whisking until smooth and glossy. Prepare up to 24 hours ahead and refrigerate. To reheat, stir over low heat or microwave.
2. Caramel Sauce: Place sugar in the center of a deep saucepan. Carefully add water around the inside edges, avoiding splashes. Drag your finger twice through the sugar in a cross pattern to dampen it. Bring to a boil over high heat without stirring, swirling occasionally for even color, about 5 to 10 minutes until medium caramel forms. Remove from heat and slowly stir in cream (it will bubble). Cool, then rewarm gently before serving.
3. Raspberry Sauce: Blend raspberries with sugar until smooth, then strain through a fine sieve to remove seeds. Refrigerate until serving.
4. Scoop ice cream into small balls and place on a frozen sheet pan. Roll one flavor in biscotti crumbs and the other in chopped almonds. Return to freezer in an airtight container for up to 2 days.
5. Warm the chocolate and caramel sauces. Serve in bowls or individual fondue pots alongside the coated ice cream balls with forks for dipping.

Yields and Timings

• Satin Chocolate Sauce: Makes 3 cups | Prep: 15 minutes, Cook: 10 minutes
• Caramel Sauce: Makes 2 cups | Prep: 15 minutes, Cook: 10 to 15 minutes
• Raspberry Sauce: Makes 2 cups | Prep: 15 minutes, No cooking required