This glossy milk chocolate sauce comes together in minutes and stays perfectly pourable at room temperature. Use it anywhere you want a hit of rich, mellow chocolate flavor-over ice cream, pancakes, or fruit, whisked into warm milk for instant hot chocolate, or doused on homemade French crepes. The key is choosing high-quality milk chocolate and gently heating the cream-boiling can cause the chocolate to seize.
The chocolate ganache has a smooth, fudge-like texture, and the vanilla pudding ice cream is perfectly creamy. All in all, the ice cream brings the same joy as the dirt cakes made in times past, a sentiment shared by fans of the ice cream. Some naysayers liken the flavor to an overrated version of cookies and cream ice cream, but the 4.6-star rating speaks for itself - hardly anyone wants to see Dirt Cake in the Ben & Jerry's flavor graveyard.
Cookie butter is a sweet Swiss-army knife of an ingredient that can be incorporated into a range of recipes. Whether spooned into batter, drizzled onto brownies, or used to elevate lattes, some of the best ways to use cookie butter are the sweetest. We spoke to Sasha Zabar, founder of Glace in New York, for tips on how to incorporate spoonfuls into cold recipes like homemade ice cream.
Pink peppercorns are not actually peppercorns, but instead dried berries. They do have a peppery undertone, but their dominating flavors are citrus, floral, and fruity notes. A handful of crushed pink peppercorns can adorn a seafood or white pasta dish beautifully, but can also enhance your sweet treats. This is why using pink peppercorns in desserts like pumpkin pie can offer some texture and flavor that's consistent with the big, ultra sweet picture.
There's a little kitchen trick that looks like a magic act: You take something already silky and spoonable, whisk it briefly, and it becomes a cloud with staying power. At first glance, you might expect it to behave exactly like the familiar, feather-light whipped cream that melts away if left too long. The texture is different - a touch denser, a little tangier - and that difference is the clue that something useful (and pleasantly stubborn) is happening under the whisk.