What goes better with Pizza Night than homemade Hot Fudge Sundaes. While this takes a little prep time, it's well worth it!!! Be sure to start the gelato the night before.
White Chocolate Gelato
Adapted from Williams-Sonoma Mastering Frozen Desserts
2 cups whole milk (I used 2%)
1 cup heavy cream
1/2 cup granulated sugar
6 large egg yolks
4 oz white chocolate, chopped
1 tsp vanilla extract
Prepare the custard by heating the milk, 1/2 cup cream, and the sugar in a medium saucepan over medium heat. In a small bowl, whisk together the egg yolks and remaining 1/2 cup cream until blended.
Cook custard, stirring with a wooded spoon, until bubbles form around the edges, the liquid just begins to ripple in the center and the sugar is dissolved, 4-5 minutes. Do not allow to come to a boil! Begin whisking the yolk mixture while slowly pouring 1/4 of the hot milk mixture into the yolks. When 1/4 has been added, slowly pour the yolk mixture back into the saucepan, whisking constantly until blended. Place the saucepan over medium heat and stir constantly until mixture has thickened, 4-5 minutes.
Remove the pan from heat. Sprinkle the white chocolate over the top of the custard and let stand for 1 minute. Stir gently until the chocolate is melted and the custard is smooth, about 2 minutes. Stir in the vanilla until blended. Set a fine-mesh sieve over a medium mixing bowl. Pour the hot custard through the sieve , gently pressing the liquid through, leaving any grainy solids in the sieve.
Fill a large mixing bowl halfway with ice cubs and enough cold water just to cover the ice. Place the bowl with the custard into the large bowl with the ice water and let cool 30-45 minutes. Take care not to let water into the custard! Remove the custard, cover and refrigerate a minimum of 3 hours (best overnight).
Prepare in an ice cream maker according to the manufacturer's instructions. Churn until the consistency of thick whipped cream.
The ice cream can be served immediately, but for a fuller flavor and a firmer consistency, transfer to a freezer safe container, cover tightly, and freeze up to 3 days.
Chocolate Sauce
Adapted from Williams-Sonoma Mastering Frozen Desserts
8 oz bittersweet chocolate, chopped
1/3 cup light corn syrup
1/4 cup firmly packed brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
Put the corn syrup and brown sugar in a small saucepan over medium-low heat and stir until the sugar is dissolved and the mixture is bubbling, 2-3 minutes. Stir in the cream and increase the heat to medium. Cook, continuing to stir, until the mixture is smooth, large bubbles form around the edges, and the mixture begins to foam up in the center, 3-4 minutes. Do not remove it from the heat until it foams up. If you do, the brown sugar may not dissolve thoroughly, and you will end up with a sauce that isn't smooth.
Remove from the heat and carefully pour the hot mixture over the chocolate in a medium bowl. Let the mixture stand without stirring for 2 minutes to allow the chocolate to soften.
Add the vanilla extract and gently stir with a wooden spoon until the chocolate is melted and the sauce is shiny and smooth, 1-2 minutes.
This sauce is thick and nearly firm when cold, reheat as necessary.
BrowniesAdapted from The King Arthur Flour Baker's Companion The All-Purpose Baking Cookbook
6 oz unsweetened baking chocolate
12 tbsp (1 1/2 sticks) unsalted butter
5 large eggs
2 tsp vanilla extract
1/2 tsp salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/3 cups all-purpose flour
In a double boiler over low heat, melt the chocolate and vanilla until smooth. Set aside to cool slightly. Using a stand mixer, beat the eggs, vanilla, salt, sugar and corn syrup until light and fluffy. Preheat the oven to 375 and lightly grease a 9x13 inch pan. Slowly add the chocolate mixture to the egg mixture. Slowly stir in the flour until just combined. Spread the batter into the pan. For and extra glossy top, brush with 1 tbsp milk. Bake the brownies for 35 minutes; the top should be crisp, but a toothpick inserted in the center will come out coated with chocolate. Remove the brownies from the oven and let cool for several hours before cutting.