Use this sauce to top all sorts of frozen treats, including our Neapolitan Ice Cream Cake.
- Yield: Makes about 2 1/3 cups
Source: Martha Stewart Living, July 2006
- 1 cup heavy cream
- 1/2 cup corn syrup
- 12 ounces semisweet chocolate, finely chopped
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Bring cream and corn syrup to a simmer in a medium saucepan over medium heat. Remove from heat, and whisk in chocolate, vanilla, and salt until smooth.