Hot and humid days are always part of a Cincinnati summer. The cure for the dog days of summer is a bowl of ice cream with homemade caramel sauce flowing like lava down the sides and puddling along the bottom of the bowl. Topped with toasted nuts and pinch of sea salt, there is nothing much better than that. Everything you need to air-condition your insides is at Jungle Jim's International Market. Grab your car keys now!
Homemade caramel sauce is not difficult to make. Prepare all your ingredients in advance (mise en place) and have on hand a sauce pan, a wooden spoon and a little patience and attention to detail. The following recipe produces about a cup of decadent caramel sauce you can use for ice cream sundaes or a dip for apples. Crushed salted peanuts would have put this dipped apple slice over the top.
1 cup sugar
1/4 cup water
3/4 cup heavy cream
1 teaspoon vanilla
Bring sugar and water to a boil in a medium heavy saucepan over medium heat, stirring with a wooden spoon to dissolve sugar. Boil, without stirring, until mixture turns a pale golden color, about 6-7 minutes. Watch closely - the caramel can turn dark very quickly - do not overcook.
Remove from heat, carefully pour in cream and vanilla – mixture will sputter. Stir vigorously until smooth. Serve warm.
Makes about 1 cup
Please visit the Gourmet Galleria at both Jungle Jim's locations. They are open 7 days a week from 8:00am until 10:00pm. Our ice cream was scooped into a petite pie dish made by Le Creuset and the hot pink ice cream scoop is from Tovolo. If you are looking for kitchen equipment, cookbooks and foodie essentials, stop by and talk to our knowledgeable staff.
The Cooking School at Jungle Jim's offers classes featuring cool summer desserts. Register for Luscious Lemon Desserts on Tuesday, July 23 from 6 - 8:30pm or The Great American Pie on August 27 from 6 - 8:30pm at the Fairfield location at www.junglejims.com.