GREAT SAUCE IDEAS FOR APPLE TARTS AND MILK SHAKE IDEAS

SALTED CARAMEL SAUCE

4 tablespoons unsalted butter

1 cup brown sugar, packed

1/2 cup heavy whipping cream

1/2 teaspoon kosher salt

1 tablespoon pure vanilla extract

In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.

Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.

Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.

Pour caramel into a jar, then refrigerate until cold.

Store in refrigerator. To serve, microwave briefly until sauce is pourable.

CINNAMON CARAMEL SAUCE

2 cups sugar

1/2 cup water

1/4 cup hot water

6 tablespoons half-and-half

1/2 teaspoon kosher salt

1 (3-inch) cinnamon stick

Combine sugar and 1/2 cup water in a small, heavy saucepan over high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes).

Cook another 8 minutes or until golden (do not stir). Remove from heat; cool slightly. Carefully stir in 1/4 cup hot water, half-and-half, and 1/2 teaspoon salt. Add cinnamon stick; cool to room temperature. Discard cinnamon stick. Divide sugar mixture between two sterilized (8-ounce) glass jars. Cover and refrigerate. Serve at room temperature or slightly warmed.

VANILLA BOURBON CARAMEL SAUCE

1 cup sugar

1/4 cup water

1/2 cup heavy cream

1 tablespoon butter, room temperature

1 vanilla bean, cut in half and seeds scraped

1 tablespoon bourbon

Mix the sugar and water in a small sauce pan and let simmer over medium heat until a medium amber color, about 15-20 minutes.

Reduce the heat to medium-low, carefully pour in the heavy cream and stir until smooth.

Mix in the butter, vanilla bean seeds and bourbon and stir until the butter has melted and combined.

VANILLA MILKSHAKE

4 cups Chef’s Line vanilla ice cream

2 teaspoons vanilla extract

8 tablespoons sugar

2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

MAPLE VANILLA MILKSHAKE

¼ cup Rykoff Sexton pure Vermont maple syrup
¼ cup milk
1 tsp. vanilla extract
1 pint Chef’s Line vanilla ice cream

Puree ingredients until smooth; pour into serving glasses and drizzle with more syrup, if you like.

TOASTED MARSHMALLOW MILKSHAKE

1 bag jumbo marshmallows

2 cups milk

2 cups Chef’s Line vanilla ice cream

1 tablespoon sour cream

Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.

In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.

BANANA MILKSHAKE

1/3 banana, ripe

1 teaspoon sugar

1 cup whole milk

5 -6 scoops Chef’s Line vanilla ice cream

Blend it until it's all smooth.

Serve right away.