Chocolate Fondue

Chocolate Fondue

by | Jun 6, 2025 | DESSERT

This fondue is a favorite decadent dip. Combined with favorite fruits, marshmallows, graham crackcrs elevate taste to a new level of extraordinaire. Chocolate fondue takes the best flavors and supercharges each with a coating of chocolate with hint of cherry or Kahlua, dark rum or other favorite liquor; brings to a bubbly delight as the fondue cooks in real time.

Talk about fresh dipped!

 

8 oz = ONE CUP

32 oz = ONE QUART

Servers 4

FONDUE INGREDIENTS

  • 3 lbs Milk Chocolate or Chocolate Bars
  • 1 1/2 cups Heavy Whip Cream
  • 1 cup Caramel Ice Cream Topping
  • 1/2 Cup Favorite Liquor
    ** Dark Rum or Kahlua, Amaretto or Grand Marnier **
  • DIP Ingredients
    Strawberries, Raspberries, Peaches, Bananas
    Oranges, Pineapple, Cherries (Pitted), Mango Chunks
    Marshmallows and Graham Crackers
  • optional  ** 1/2 Cup Pecans (Finely) Chopped

PREPARE and SERVE

  • Slowly melt the chocolate in a fondue pot adding whip cream in small portions
  • When half the chocolate is melted add the liquor
  • DO NOT let chocolate burn
  • When chocolate is completely melted, pour 1/2 of caramel bottle into center of pot (do not stir)
  • If desired, place pecans on a plate or wide bowl
  • When chocolate is melted, turn fondue heat down
  • Start Dipping!

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Cherries Jubilee with Optional Fudge Topping

Cherries Jubilee with Optional Fudge Topping

by | Feb 8, 2024 | DESSERT

A dessert dish as much fun to watch being made as it is to enjoy eating. Jubilee is often made at tableside in fine restaurants because there is an art to the chef cooking the mixture.

INGREDIENTS

1-bag pitted cherries
1 cup brandy
1-cup white sugar
juice of 1-lemon
juice of 1/2-orange
1-stick butter
1 tablespoon pure vanilla extract

1/2 gallon of Vanilla Icecream
32 oz container Fudge Topping (optional)

 

 

PREPARE (may be made table-side for viewing pleasure)

  • In low heat pan
    add butter, melt but DO NOT BROWN IT
    add raw sugar
    melt sugar into butter but – DO NOT CARMELIZE

  • Turn heat to medium
    add lemon and orange juice
    bring sauce to a very low boil
    add cherries

  • Turn heat to high
    stir contantly
    bring to boil
    add brandy and light to flambe

  • When flambe fire goes out turn to keep warm temp

 

ADD TO BOWLS

  • Place one to two scoops of hard vanilla ice cream in each bowl
  • Equally spoon cherries over ice cream in each bowl ice cream
  • Equally pour jubilee juice of top of ice cream in each bowl

option :: Pour warmed fudge topping over ice cream in each bowl

Place a sprig of mint at top of ice cream or next to cherry in each bowl

 

SERVE

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Strawberry-Banana Ice Cream

Strawberry-Banana Ice Cream

by | Jan 4, 2024 | DESSERT

Talk about soft serve (ice creamy). You may want to add some mint or double cherries on top though. As fruity as it is pretty. This cool desert definitely does the trick after a hot day at play!

8 oz = ONE CUP

Makes 42 oz

32 oz = ONE QUART

Servers 4

PRE-MADE INGREDIENTS

  • 1 Gallon Vanilla Bean Ice Cream
  • 1 Quart Heavy Whip Cream
  • 2 Cans Condensed Milk
  • 1 Cup White Sugar

OR ( MAKING FROM SCRATCH )

  • 3 Quarts Heavy Whip Cream
  • 2 Cups White Sugar
  • 20 lbs Ice
  • 2 lbs Rock Salt

REMAINING INGREDIENTS

  • 2 Lemons (juiced)
  • 2 Oranges (juiced)
  • 1 Tangerine (juiced)
  • 3 Cups Strawberries – Sliced
  • 1 Banana (not over ripe) – Sliced
  • 2 Over Ripe Bananas (pureed)
  • 1 Package Strawberries w/Juice Frozen
  • 1/2 Cup Amaretto or Cherry Liquor
  • 1 Bottle Maraschino Cherries or
  • 1 Container MINT

HOW TO MAKE ICE CREAM

  • Slice strawberries and none over ripe banana
  • Puree the over rip banana and package of strawberries w/juice
  • Blend juices and sugar (till sugar dissolved)
  • Add evap milk and pureed strawberry-bananas mix
  • Add liquor and light to evaporate alcohol
  • Add fruit slices into the blended mix ( ** DO NOT BLEND **)

    Method 1. Use Pre-made Ice Cream

      Put base juice mixture (above) info freezer for 4 to 6 hrs

        • Make sure container used for final mix can accommodate 3 quarts (added next) of ice cream plus the fruit mix and afford ability to stir the mixture whi8le refreezing.
        • Place fruit mixture into freezer for 2 to 3 hours to chill
        • Place ice cream in refrigerator so as to soften enough
        • Add one half of ice cream into the mix until mix begins to take on a uniform thickness
        • Add other half of ice cream and stir until a uniform thickness and ingredients are combined
        • The ice cream should still have a soft-serve texture
        • Place in Freezer until ice cream is solid

        Method 2. Make From Scratch

        • Add the heavy whip Cream,  milk and condensed milk. to mix.
        • Continue blending the mix
        • Add sugar blending until sugar is dissolved
        • Add fruit chucks into the blended mix (stir – do not blend)
        • Pour liquid ice cream into churn container
        • Attach mixer; put on lid
        • Place churn container into bucket
        • Add ice and handful of rock salt per 6 inches of ice – around the churn container
        • Ice level should be 4 inches from top
        • Plug in the electric  churning device
        • Check the level of ice and add ice/salt as needed – every 10 minutes
        • When  the ice cream is ready, the mixer will shut off.

        AFTER ICE CREAM IS MADE

          • Remove Ice cream and Serve
          • Consider adding sprig of mint, or a duo of Maraschino cherries on top

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