Sometimes you gotta just eat it with a spoon, but thick and creamy fudge sauce has its way most often to the top of a scoop of ice cream. Today I made a Kahlua and Rum Ice Cream, well, am making it. The freezing time compared to last abode is more, but the quarter cup of alcohol in it also slows things down.
Since I needed to use the remainder of the whipping cream, too, I decided to make a chocolate fudge sauce with rum flavoring and vanilla. Top of the stove on low heat to melt 3/4 c. unsalted butter and 12 ounces of 43% semi-sweet chocolate, add 1 1/4 sugar and a pinch of salt, then slowly add 1 c. cream and stir forever until the sugar melts. Remove from heat, add flavors, usually 2 t. vanilla. Today 1/2 t. rum flavor with 1 1/2 t. vanilla. Store in fridge in jars.
So, there should be ice cream and fudge sauce later tonight. Maybe. If not, well, there’s always a straw and I’ll call it a Kahlua and Rum Milkshake tonight, then sneak in for a spoonful of the fudge whenever, right?
Ms Chef in Seattle 
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