Chocolate truffle and praline ice cream bombe 05 - bon ap

10 servings

Ingredients

Quantity Ingredient
¾ cup Sugar
¼ cup Water
1¼ cup Whipping cream
¼ cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons Sour cream
1 tablespoon Plus 1 t Frangelico (hazelnut liqueur)

Directions

CARAMEL SAUCE

Cook sugar and water in heavy small saucepan over low heat, stirring, unt1 sugar dissolves. Increase heat and boil without stirring until sugar turns cara mel color. Remove from heat. Stir in cream (mixture will bubble vigorously). Return to heat and boil until smooth and slightly thickened, stirring frequently, about 2 minutes. Whisk in butter and boil 2 minutes. Remove from heat. Whisk in sour cream and Frangelico. (Can be prepared 1 day ahead. Cover and r@gerate. Rewarm in top of double boiler until heated through; do not boil.) Serve sauce warm.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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