Barbra Streisand's Chocolate Fudge Sauce and Instant Coffee Ice Cream
2 ounces unsweetened chocolate
1 tablespoon butter
1/2 cup boiling water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup crushed walnuts (or toasted almonds)
1 teaspoon vanilla extract
Melt chocolate and butter in double boiler: dilute with boiling water. Add sugar, salt, corn syrup and stir to dissolve sugar. Boil over direct heat 6 minutes, stirring often to prevent burning. Cool to room temperature. Add nuts and vanilla.
For Ice Cream:
1 cup milk
2 teaspoons instant coffee
1 cup heavy cream, chilled
Turn freezer control to the coldest point. Heat milk slowly over low heat, add marshmallows a few at a time, stirring until marshmallows have melted.
Add instant coffee and salt, stir to dissolve. Cool. Pour into an ice cube tray. Dampen bottom of ice cube tray with water to hasten freezing. Freeze until almost firm, stirring once to prevent large ice crystals from forming.
Beat cream until stiff. Fold into frozen mixture. Return to freezer and freeze until firm. Serve with fudge sauce drizzled over the top. Nuts may be sprinkled over the top. Serves 4.
Barbra says: "Boil the sauce 8 minutes and pour over the ice cream to form a hard layer. Or serve the ice cream alone with pretzels because the salt is good with sweet. And don't forget to turn the freezer back to normal or to soak the mixing bowl!"