Yield: Makes about 1 quart ice cream; 2 cups sauce
Servings: 8 with extra sauce
Using amber lager in ice cream may sound odd, but it adds lovely malty, caramel notes. Drizzling the ice cream with the Hot Chocolate Sauce gives you a delicious, double dose of chocolate and chile.
Store leftover sauce in a tightly covered jar in the refrigerator for up to 10 days. Reheat in a microwave oven or place the open jar in a pot of simmering water, stirring frequently, until hot.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?