One part of our selling-ice-cream-in-winter strategy is ice cream sundaes. We want to start offering two sundaes at our Neighbourgoods Market stall, changing our offerings each week. So for the first time since we’ve opened, we’ve started developing sauces. Now, our ice cream is good enough to stand alone, so if we’re going to be saucing it up, the sauces need to do justice to our ice cream. So we’ve done a lot of research, made a lot of recipes, and are now in the process of whittling down what we like about different recipes, and merging them together to create The Creamery’s ultimate chocolate, fudge, caramel and butterscotch sauces.
Our findings:
1. Coffee is an awesome addition to chocolate sauce, but it makes it taste like coffee. So our Ultimate Chocolate sauce needs to be just that.
2. Caramel sauce needs to be almost burnt and have sea salt in it, otherwise it’s too sweet. We really like Bi-Rite Creamery’s method of adding a tablespoon of sugar at a time to the saucepan, it gives great control (no burning!) and the colour is a really fabulous, burnished teak.
3. Butterscotch is a little underwhelming. I think toffee sauce would be MUCH more exciting. And given how many customers think our coffee ice cream is toffee ice cream (one letter; big difference) and then look disappointed, this would be well received by the people we’re trying to feed.
4. Fudge sauce is a misnomer. All of the classic American recipes we tried had nothing to do with fudge, they were glorified corn syrup-chocolate-cocoa powder sauces. Bleh. We will develop our own damn recipe, thank you very much.
That is all for now. Further sundae related dispatches to follow later this week.
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