Chocolate Fudge Sauce

1/2 cup butter
1/2 cup milk chocolate chips
1/2 cup 70%(or more) dark chocolate pieces
1/2 cup icing sugar
1 cup vanilla ice cream (we use our homemade ice cream but you could use any vanilla ice cream)

Melt butter and chocolates over in pot over low heat. Add sugar and stir. Increase the heat to medium and stir constantly until sugar is dissolved and mixture is smooth. Remove from heat and stir the ice cream into the chocolate mixture.

This stuff is amazing and versatile. It is great over ice cream, over desserts, or even just eaten with a spoon out of the jar!

Vanilla Ice Cream

2 eggs
scant 3/4 cup sugar
1/4 teaspoon salt
2 1/2 cups whipping cream
1 1/2 cups homogenized milk
2 1/4 teaspoons vanilla extract (I use real Mexican vanilla - fake extract won't taste the same)

In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

Making a cooked custard really makes better homemade ice cream. I tried the no cook recipes and they freeze quite icy and have lots of ice crystals. You can add extras into this recipe for different flavours or just add your favourite topping when serving this treat!