Ice Cream, (we all scream): Topping recipes from the past

Definitely a season for ice cream. I’m really a novice at homemade ice cream, 1950s style, but I’m working on the process. (Check out video after the end of  my blog) My Pennsylvania recipe box has at least ten different ice cream and sherbet recipes but I also found a number of recipes for homemade ice cream toppings. Makes sense. Even if a family had the means to buy store bought toppings, few varieties were available at the local grocery store.

Butterscotch Sauce, 1950s

• 4 Tablespoons butter
• 1 ¼ cup brown sugar
• 2/3 cup white Karo
• ¾ canned milk

Melt butter in pan. Add sugar and Karo. Boil carefully until the soft boiled stage (234 degrees). Remove from the stove and add canned milk, stirring until dissolved. Serve warm over ice cream.

Authorities consider molasses nature’s most nutritional sweetener. Molasses Classics for Modern Cooks, 1962

Blueberry Sauce, 1970s

• 1 cup sugar
• 2 Tablespoons cornstarch
• ¼ teaspoon nutmeg
• Dash of salt
• 1 cup boiling water
• 2 cups fresh blueberries
• 3 tablespoons lemon juice

In a saucepan combine sugar, cornstarch, nutmeg and dash of salt.

Stir in 1 cup boiling water.

Cook and stir till mixture thickens and boils

Cook 2 minutes more.

Add 2 cups fresh blueberries and return to boiling.

Remove from heat and stir in 3 tablespoons lemon juice, cool.

Makes 3 cups

Note: I substituted 2 cups of fresh, sweet blackberries purchased from the local produce stand.  These berries have lots of tiny seeds, so if you don’t like seeds, strain the seeds through a fine meshed colander or use blueberries.

Just sit a big husky, he-man down to a meatless dinner, and watch him glance around expectably, wondering when the food will begin to appear. Leave an eighteen month old baby alone for a few moments with his feeding bowl. When you return, he will have eaten all of the meat with his fingers, while the rest of the plate remains untouched! Indisputable testimony to the fact that no other food has such a great instinct appeal. Meat Preparation, Armor & Co., 1934

Hot Fudge recipe from Pennsylvania, 1960s

• ½ pound marshmallows
• ½ cup evaporated milk
• 3 1oz. squares unsweetened chocolate
• Dash of salt
• 2-4 Tablespoons butter
• 1 teaspoon vanilla

Heat marshmallows and milk in a double boiler until marshmallows dissolves stirring occasionally. Add chocolate and stir until smooth. Blend in butter, salt and vanilla.

Note: Butter thins the topping. I used the microwave to melt the marshmallows, added the milk and stirred in the chocolate by hand.

Chocolate Syrup, Pennsylvania recipe form 1960s

• ½ cup cocoa
• 2 cups sugar
• 1 cup boiling water
• Pinch of salt

Boil five minutes after starting to boil.

Cream whipped ahead of time will not separate if you add a touch of dissolved unflavored gelatin (1/4 cup teaspoon per cup of cream). Kitchen Hints, 1980

Even though these toppings are worth the time and trouble, not to mention clean-up time, having the choice to buy toppings off the shelf is a plus.

Scoop up some ice cream and watch the short video!