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THE HUGGINS FAMILY

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American

Home-cooking classics, holiday staples, and recipes that feel like home.

  • Southern-Style Brown Gravy

    Southern-Style Brown Gravy

    Rich, savory, and silky smooth, this Southern-style brown gravy combines beef and chicken base for perfectly balanced depth. A touch of butter adds luxurious body, while optional MSG and soy sauce enhance umami. Choose your preferred thickener—each yields a slightly different texture, from velvety to glossy restaurant-style richness.

    Ingredients

    • 2½ cups boiling water
    • 1½ tbsp beef base
    • 1½ tbsp chicken base
    • ½ tsp onion powder
    • ½ tsp black pepper
    • ¼ tsp dried sage
    • ⅛ tsp dried thyme
    • ⅛ tsp dried marjoram (or rosemary)
    • ½ tsp MSG (Aji-no-moto, Accent, etc.), optional but highly recommended
    • 2–3 tbsp butter
    • Meat drippings, fat skimmed (optional)
    • ½ tsp soy sauce, Worcestershire sauce, or coconut aminos (optional, to taste)

      • Choose One Thickening Method

      • Potato Starch (silky consistency): Mix 2 tbsp potato starch with 2 tbsp cold water to form a slurry; whisk into simmering gravy until thickened.
      • Cornstarch + Xanthan Gum (stable): Mix 2 tbsp cornstarch + ⅛ tsp xanthan gum with 2 tbsp cold water; whisk thoroughly, then whisk into simmering gravy. The xanthan gum can be omitted, but the gravy will be more stable and glossy if included.
      • Clear Jel (silky & stable): For regular Clear Jel (not instant), mix 2 tbsp Clear Jel with 2 tbsp cold water and whisk into simmering gravy until smooth. This is my go-to method.

    Directions

    Prepare the Broth

    In a medium saucepan, combine boiling water, beef base, chicken base, onion powder, black pepper, sage, thyme, marjoram, and MSG (if using). Stir in meat drippings, if available, and bring to a boil over medium-high heat.

    Thicken the Gravy

    Stir your chosen slurry to recombine, then slowly whisk it into the simmering broth in a thin, steady stream. Cook 1–2 minutes, whisking constantly, until the gravy thickens and becomes smooth.

    Finish and Adjust

    Remove from heat and whisk in butter until fully incorporated. Taste and adjust seasoning as needed. If too salty, add a splash of water or chicken broth. Stir in soy sauce, Worcestershire sauce, or coconut aminos for extra depth, if desired. If too thick, whisk in a little hot water or broth; if too thin, add a small amount of slurry and simmer until thickened.

    Notes

    Preparation

    • Potato starch creates a soft, silky finish; Clear Jel gives the most stable, restaurant-quality texture.
    • Adding both beef and chicken bases produces the most balanced flavor—rich but not overpowering.
    • For a more chicken-forward flavor, use 2 tbsp chicken base and 1 tbsp beef base; for beef-forward flavor, use 2 tbsp beef base and 1 tbsp chicken base.
    • Better Than Bouillon bases work especially well for this recipe.

    Serving Suggestions

    • Perfect alongside mashed potatoes, chicken-fried steak, meatloaf, or Semmelknödel (Bavarian bread dumplings).
    • Use as a finishing gravy for roast beef or pork, or as a dipping sauce for biscuits.

    Make-Ahead & Storage

    • This gravy reheats beautifully and can be prepared in advance for convenience.
    • Refrigerate in an airtight container for up to 4 days.
    • Reheat gently on the stove over low heat, whisking to restore texture.
    • For longer storage, freeze for up to 2 months; thaw overnight in the refrigerator and reheat slowly.
  • Jalapeño-Bacon Smoked Mac & Cheese

    Jalapeño-Bacon Smoked Mac & Cheese

    Smoky, creamy, and loaded with layers of bold flavor, our family’s Jalapeño Bacon Smoked Mac & Cheese takes this comfort classic to the next level. A silky, stabilized cheese sauce coats tender pasta, balanced by the heat of jalapeños, the savoriness of crisp bacon, and often covered in a golden layer of broiled cheese. It’s indulgent yet refined—the kind of mac and cheese that steals the show at any family gathering.

    Ingredients

      Pasta Base

    • 1 lb elbow macaroni
    • salt, for boiling

      • Bacon & Jalapeños

    • 1 lb thick-cut bacon, chopped
    • 1½ cups jalapeños, finely diced with seeds & veins removed
    • 1 tbsp reserved bacon fat

      • Cheese Sauce

    • ¼ cup butter
    • ⅓ cup all-purpose flour
    • ½ tsp smoked paprika
    • ½ tsp dry mustard
    • ½ tsp onion powder
    • ¼ tsp garlic powder
    • 4 cups whole milk
    • 1½ cups heavy cream
    • 1½ tsp sodium citrate
    • 8 oz cream cheese, cubed
    • 8 oz sharp cheddar, grated
    • 8 oz colby jack, grated
    • 4 oz gouda, grated
    • 4 oz emmentaler, grated
    • salt and pepper, to taste

      • Garnish

    • reserved crispy bacon
    • thin jalapeño slices or fresh chives (optional)

    Directions

    Cook the Pasta

    Bring a large pot of salted water to a boil. Add macaroni and cook 2–3 minutes less than al dente, leaving it slightly firm. Drain and rinse under cold water to halt cooking; set aside.

    Prepare the Bacon & Jalapeños

    In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels, reserving about 1 tbsp rendered fat.

    Add diced jalapeños to the reserved bacon fat and sauté 2–3 minutes until fragrant and slightly softened. Set aside, reserving some bacon for garnish.

    Make the Roux & Base

    In a large saucepan or cast-iron skillet, melt butter over medium heat. Whisk in flour, smoked paprika, dry mustard, onion powder, and garlic powder; cook 1–2 minutes, whisking constantly until fragrant and lightly golden.

    Gradually whisk in milk and cream until smooth and combined.

    Incorporate Sodium Citrate

    Whisk in sodium citrate until fully dissolved. Bring the mixture just below a simmer—do not boil—to create the base for a smooth, stable sauce.

    Add the Cheeses

    Remove the pan from heat. Add cream cheese, stirring until melted and smooth. Gradually whisk in the grated cheeses in small handfuls, allowing each addition to melt before adding the next. Season to taste with salt and pepper; the sauce should be glossy and pourable.

    Combine

    Fold in cooked bacon (reserve a handful for garnish) and sautéed jalapeños. Add pasta and stir to coat evenly.

    If the sauce thickens too much, stir in a splash of reserved pasta water or milk to loosen.

    Smoke the Mac & Cheese

    Preheat pellet grill to 165°F / 74°C. Transfer mac and cheese to a greased 12-inch cast-iron pan or baking dish. Smoke uncovered for 1–2 hours, stirring after 15 and 30 minutes for even flavor absorption.

    Increase temperature to 225°F / 107°C for the final 15 minutes to slightly tighten and toast the surface.

    Cheese Finish

    Removing from the smoker and sprinkle a thin, even layer of shredded cheddar or gouda over the top. Place under a broiler for 2–4 minutes, watching closely, until golden and bubbling with crisp edges.

    Let rest 5–10 minutes before serving.

    Garnish & Serve

    Top with reserved crispy bacon and garnish with thin jalapeño slices or fresh chives. Serve warm, directly from the skillet for best presentation.

    Notes

    Preparation

    • sodium citrate ensures a stable, silky sauce that resists separation, even during smoking or reheating.
    • cold-smoking the cheese before grating adds a deeper, more developed smoke flavor.
    • a pinch of chipotle powder or smoked salt can be used to enhance depth without adding much heat.
    • let the mac and cheese rest briefly before serving to help the sauce set slightly.

    Serving Suggestions

    • serve alongside barbecue favorites like smoked ribs, pulled pork, or brisket.
    • use leftovers as a rich filling for grilled cheese sandwiches or baked stuffed peppers.
    • top with additional crisp bacon or caramelized onions for added texture and flavor.

    Make-Ahead & Storage

    • refrigerate up to 4 days in an airtight container.
    • reheat gently in the oven or smoker at low temperature; avoid direct stovetop reheating after cheese is added.
    • freeze up to 2 months; thaw overnight in the refrigerator before reheating.
  • Chocolate Mocha Ice Cream

    Chocolate Mocha Ice Cream

    Deeply rich and smooth chocolate ice cream infused with bold espresso and a subtle tang of buttermilk for balance. The result is café-level mocha flavor—decadent yet refined—with a clean, refreshing finish that highlights both the chocolate and espresso notes.

    Ingredients

    • Chocolate–Mocha Custard:

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet or semisweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • 2 tsp instant espresso powder, divided (see directions)
    • ½ tsp vanilla extract
    • pinch table salt

    Directions

    Make the Chocolate Base

    In a medium saucepan, whisk together whole milk, cream, ¼ cup sugar, cocoa powder, 1½ tsp espresso powder, and salt. Warm gently over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    Temper the Yolks

    In a separate bowl, whisk egg yolks with the remaining ¼ cup sugar until pale and thick. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook the Custard

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.

    Finish the Flavoring

    Strain through a fine mesh sieve into a clean bowl. Stir in vanilla. Dissolve the remaining ½ tsp espresso powder in 1 tbsp hot water or cream, then whisk it into the warm custard for a final espresso boost.

    Add the Buttermilk & Chill

    Allow the custard to cool slightly, then stir in the buttermilk. Cover and chill thoroughly—at least 4 hours or overnight.

    Churn

    Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.

    Notes

    Preparation

    • Buttermilk adds brightness and keeps the mocha flavor balanced.
    • For a sweeter, richer result, replace the buttermilk with whole milk.
    • For a darker mocha profile, add 1 tsp more espresso powder or swap 1 oz chocolate for unsweetened baking chocolate.
    • For an ultra-smooth texture, whisk in ⅛ tsp xanthan gum while the base is warm (before chilling).

    Serving Suggestions

    • Serve affogato-style with a shot of hot espresso.
    • Pair with biscotti, chocolate cake, or almond cookies.
    • Top with shaved dark chocolate for extra intensity.

    Variations

    • Add ½ cup chocolate-covered espresso beans during the last minute of churning.
    • For a mocha-ripple version, swirl in ½ cup chocolate-fudge sauce before freezing.
    • For a tiramisu-inspired twist, add 1 tbsp mascarpone to the warm custard before chilling.

    Make-Ahead & Storage

    • Refrigerate the unchurned base up to 2 days before freezing.
    • Store churned ice cream in an airtight container up to 1 week.
    • For ideal scooping, let rest at room temperature 5–10 minutes before serving.
  • Cilantro-Lime Crema

    Cilantro-Lime Crema

    Smooth, tangy, and fresh—this cilantro-lime crema adds a bright, herby finish to tacos, enchiladas, grilled meats, and especially Chilaquiles Verdes. The balance of sour cream and mayonnaise gives it a silky texture that clings beautifully while staying light and refreshing.

    Ingredients

    • ¾ cup sour cream
    • ¼ cup mayonnaise
    • ½ cup fresh cilantro (leaves plus tender stems)
    • 1½ tbsp lime juice (plus ½ tsp reserved for finishing)
    • 1 tsp lime zest
    • 1 small clove garlic, grated or minced
    • ¼ tsp table salt
    • 1–2 tbsp water, as needed to thin

    Optional Add-Ins

    • ½ small jalapeño (seeded) for mild heat and vibrant color
    • 1 tsp pickled jalapeño brine for extra tang and brightness
    • A few drops chipotle adobo liquid for a smoky, savory variation

    Directions

    Blend the Crema

    Combine sour cream, mayonnaise, cilantro, lime juice, lime zest, garlic, salt, and 1 tbsp water in a blender or small food processor.

    Pulse several times, then blend until smooth and light green. If too thick, add more water a teaspoon at a time until the crema reaches a drizzleable consistency.

    Finish and Adjust

    Stir in the reserved ½ tsp lime juice for a burst of fresh citrus at the end. Taste and adjust seasoning—add more salt or lime juice to balance tang and creaminess.

    For a thinner drizzle, whisk in an extra splash of water.

    Serve or Chill

    Transfer to an airtight container and refrigerate for at least 30 minutes to let flavors meld. Stir before using. Serve cold or at cool room temperature.

    Notes

    Preparation

    • Combining sour cream and mayonnaise gives the crema a silky body that clings beautifully to food.
    • Include cilantro stems for extra aroma and a brighter green hue.
    • Blend briefly (10–15 seconds) to preserve color; over-blending can dull the green.
    • Add reserved lime juice at the end to refresh flavor after blending.

    Serving Suggestions

    • Drizzle over tacos, enchiladas, burrito bowls, or grilled meats.
    • Perfect accompaniment for Chilaquiles Verdes.
    • Use as a dipping sauce for vegetables or empanadas.

    Variations

    • Add ½ small jalapeño for mild heat and brighter color.
    • Blend in ¼ avocado for a creamier, thicker crema; reduce water slightly.
    • For smoky flavor, replace garlic with ½ tsp chipotle adobo sauce.

    Make-Ahead & Storage

    • Refrigerate in an airtight container up to 5 days; stir before serving.
    • Flavor deepens after a few hours as the lime and garlic infuse.
    • Not suitable for freezing—fresh herbs and dairy will separate.
  • Sweet Potato Gnocchi

    Sweet Potato Gnocchi

    After our family took a cooking class together—where we learned to make and shape classic gnocchi—we gathered again on a Sunday evening and had a light-bulb moment: what if we made gnocchi with roasted sweet potatoes? Roasting the sweet potatoes deepens their flavor and keeps the dumplings light yet richly savory. Finished in a nutty browned butter and crisp sage leaves, each pillowy bite evokes cozy autumn warmth—without drifting into dessert territory.

    Ingredients

    • Gnocchi:

    • 2 lb (900 g) orange-flesh sweet potatoes (about 2 large)
    • 1 large egg yolk
    • ¾–1 cup (90–120 g) all-purpose flour, plus more for dusting (start with ¾ cup)
    • ½ tsp table salt
    • ¼ tsp white pepper (or black pepper)
    • pinch nutmeg (optional; up to ⅛ tsp)
    • 2–3 tbsp finely grated parmesan (optional; adds savory depth)
    • semolina or additional flour, for dusting the tray

    • To Serve:

    • 1 batch Browned Butter & Sage Sauce
    • finely grated parmesan, for finishing (optional)

    Directions

    Roast the Sweet Potatoes

    Roast sweet potatoes at 400ºF (205ºC) until completely tender, 45–60 minutes. Split open and let steam escape for 10–15 minutes to reduce moisture. Scoop out the flesh.

    Rice and Cool

    Pass warm sweet potato flesh through a ricer (or mash very thoroughly). Measure 2 packed cups (450–500 g). Spread briefly on a sheet pan to steam off residual moisture, then cool until just warm.

    Make the Dough

    In a bowl, combine sweet potato, egg yolk, salt, pepper, optional nutmeg, and parmesan. Sprinkle ¾ cup (90 g) flour over the top. Fold gently with a bench scraper or spatula until a soft dough forms. It should be supple and just slightly tacky. If sticky, add flour 1 tbsp at a time.

    Test for Texture

    Bring a small pot of well-salted water to a boil. Roll and boil a small test nugget. If it falls apart or tastes mushy, knead in 1 tbsp flour and test again. Avoid overworking the dough.

    Shape the Gnocchi

    Lightly flour the counter and divide dough into four pieces. Roll each into a ¾-inch (2 cm) rope and cut into ¾-inch (2 cm) pieces. Optionally roll on a gnocchi board or fork. Transfer pieces to a semolina- or flour-dusted sheet pan.

    Boil

    Bring a large pot of well-salted water to a boil. Cook gnocchi in batches. They will sink, then float. Cook 30–60 seconds after floating, then lift gently with a spider directly into a warm bowl.

    Serve

    Toss gently with Browned Butter & Sage Sauce, loosening with a splash of cooking water as needed. Finish with parmesan and serve immediately.

    Notes

    Preparation

    • Roasting reduces moisture and prevents dense or gummy dough.
    • Flour amounts vary based on moisture. Add just enough to make dough manageable.
    • A potato ricer ensures the lightest texture; avoid food processors, which make puree gluey.
    • Nutmeg is optional. Keep to a tiny pinch for a savory balance.
    • Parmesan in the dough deepens savoriness and firms texture slightly.

    Serving Suggestions

    • Classic pairing: Browned Butter & Sage Sauce.
    • Also works with simple garlic–olive oil or a light gorgonzola cream.
    • Top with toasted breadcrumbs for added texture.

    Variations

    • Add 1–2 tbsp minced fresh herbs (sage, thyme, chives) to the dough.
    • Use purple sweet potatoes for a more earthy, colorful version; flour amount may vary.
    • Add ¼ cup ricotta for softer, pillowy gnocchi (increase flour slightly).

    Make-Ahead & Storage

    • Freeze uncooked gnocchi on a floured tray, then store in freezer bags up to 2 months. Boil from frozen; add 1–2 minutes to cook time.
    • Refrigerate cooked gnocchi lightly coated in oil up to 2 days. Rewarm gently in sauce.
    • Refrigerate raw dough tightly wrapped up to 24 hours; dust with a little flour if it hydrates.
  • Dark Chocolate Buttermilk Ice Cream

    Dark Chocolate Buttermilk Ice Cream

    Rich, silky, and deeply flavored, this dark chocolate ice cream balances Dutch-process cocoa and melted dark chocolate with the subtle tang of buttermilk for a clean, sophisticated finish. Smooth, scoopable, and layered with complex cocoa notes, it evokes the character of fine European chocolate.

    Ingredients

    Chocolate Custard Base:

    • 1½ cups heavy cream
    • 1 cup whole milk
    • ¾ cup sugar, divided
    • ½ cup Dutch-process cocoa powder
    • 4 oz dark chocolate (60–70%), finely chopped
    • 4 egg yolks
    • ½ tsp instant espresso powder (optional, for depth)
    • ½ tsp vanilla extract
    • pinch table salt
    • ⅛ tsp xanthan gum (stabilizer)

    After Cooking:

    • ¾ cup cold buttermilk
    • 1 tbsp light corn syrup (optional, for slightly softer texture)

    Directions

    Bloom the Cocoa

    In a medium saucepan, whisk cocoa powder with ½ cup of the milk and ¼ cup sugar to form a smooth paste. Add remaining milk, heavy cream, espresso powder (if using), and salt. Heat over medium until steaming and sugar is dissolved.

    Melt the Chocolate

    Remove from heat and whisk in the chopped dark chocolate until melted and glossy. Return briefly to low heat only if needed to melt fully.

    Make the Custard

    In a separate bowl, whisk egg yolks with remaining ½ cup sugar until pale and thick. Temper slowly with ½ cup warm chocolate mixture, then return mixture to the saucepan.

    Cook gently over low heat, stirring constantly, until custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Remove from heat and stir in vanilla and optional corn syrup.

    Add the Xanthan Gum

    While custard is warm (below 160°F / 70°C), sprinkle xanthan gum evenly over the surface and immediately blend with an immersion blender or whisk vigorously until fully dispersed. Strain through a fine mesh sieve.

    Incorporate the Buttermilk

    Cool mixture to lukewarm (below 110°F / 43°C). Whisk in buttermilk to preserve fresh tang and prevent curdling. Chill thoroughly, preferably overnight.

    Churn & Freeze

    Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and freeze until firm, about 4 hours.

    Notes

    Preparation

    • Xanthan gum gives smoother body and reduces iciness—use sparingly.
    • If using corn syrup, reduce total sugar to ⅔ cup to maintain balance.
    • Espresso powder intensifies chocolate flavor without adding coffee notes.
    • For extra richness, replace ½ cup of the whole milk with half-and-half.
    • Using Natural Cocoa Powder: Add ⅛ tsp baking soda during the “Bloom the Cocoa” step to reduce acidity and deepen color. Increase chocolate to 4½ oz and reduce buttermilk to ⅔ cup.

    Serving Suggestions

    • Top with dark chocolate curls or shavings.
    • Pair with espresso caramel, berries, or almond biscotti.
    • Finish with a pinch of flaky sea salt for contrast.

    Make-Ahead & Storage

    • Refrigerate the custard base up to 2 days before churning.
    • Store churned ice cream in an airtight container up to 1 week.
    • Soften 5–10 minutes at room temperature before serving.
  • Raspberry Buttermilk Ice Cream

    Raspberry Buttermilk Ice Cream

    This raspberry buttermilk ice cream is creamy, tangy, and fruit-forward. The rich custard base is tempered carefully to avoid any eggy flavor, while the buttermilk adds refreshing tartness that enhances the bright, fresh taste of raspberries. Inspired by a recipe shared by our friend Holly (her version here), this variation delivers a silky, balanced ice cream with just the right mix of sweetness and tang.

    Ingredients

    Custard Base:

    • 3 large egg yolks
    • ¾ cup sugar
    • 1 cup milk
    • 1 cup heavy cream
    • 1 cup cold buttermilk
    • ½ tsp vanilla extract

    Raspberry Purée:

    • 1½ cups fresh or frozen raspberries
    • 2 tbsp sugar (adjust to taste)
    • ½ tsp lemon juice (optional, brightens flavor)

    Directions

    Prepare the Raspberry Purée

    In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 5–7 minutes). Strain through a fine-mesh sieve to remove seeds. Cool completely.

    Prepare the Custard Base

    In a medium saucepan, heat the milk and sugar over medium heat until steaming (do not boil). In a separate bowl, whisk egg yolks until smooth. Slowly pour about ½ cup of the hot milk into the yolks while whisking constantly to temper. Return the mixture to the saucepan.

    Cook the Custard

    Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–79°C). Do not boil. Immediately strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Stir until cooled to room temperature.

    Chill & Combine

    Once completely cool, stir in the heavy cream, buttermilk, vanilla, and raspberry purée. Refrigerate at least 4 hours or overnight.

    Freeze

    Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4–6 hours.

    Notes

    Preparation

    • Keep the custard below 175°F / 79°C to avoid eggy flavor and preserve raspberry aroma.
    • Strain both the purée and the custard for a silky, seed-free texture.
    • Adjust sugar based on the sweetness of your raspberries.

    Serving Suggestions

    • Serve with fresh raspberries or a raspberry coulis.
    • Top with crushed shortbread or vanilla wafers for crunch.
    • Pairs beautifully with lemon bars or angel food cake.

    Make-Ahead & Storage

    • Raspberry purée can be made 2–3 days ahead and refrigerated.
    • Custard base can be refrigerated up to 2 days before churning.
    • Store churned ice cream up to 1 week in an airtight container.
    • Let soften 5–10 minutes before serving.
  • Hot Fudge Sauce

    Hot Fudge Sauce

    This classic hot fudge sauce delivers the rich, chewy texture and glossy finish of an old-fashioned ice cream parlor fudge. Thick and silky when warm, it sets with just a hint of chew where it meets cold ice cream—perfect for sundaes or swirling into homemade ice cream. A small batch of true nostalgia, made from real chocolate, cocoa, and butter.

    Ingredients

    • ½ cup sugar
    • ⅓ cup light corn syrup
    • ⅓ cup water (for chewier texture, reduce to ¼ cup)
    • ¼ cup Dutch-process cocoa powder
    • 2 oz dark chocolate (60–70%), finely chopped
    • 2 tbsp unsalted butter
    • ¼ tsp vanilla extract
    • pinch table salt

    Directions

    Make the Fudge Base

    In a small saucepan, whisk together the sugar, corn syrup, water, and cocoa powder until smooth. Bring to a gentle boil over medium heat, stirring constantly. Continue cooking 3–5 minutes, until the mixture thickens slightly and develops a glossy sheen. Longer cooking creates a chewier, old-fashioned texture.

    Finish the Sauce

    Remove from heat and whisk in the chopped chocolate, butter, vanilla, and salt until melted and smooth. Avoid excessive stirring as the sauce cools to maintain gloss and elasticity.

    Cool & Store

    Let cool to your preferred consistency before using. The sauce thickens as it cools but should remain spoonable. For nostalgic, chewy fudge, drizzle slightly warm over cold ice cream.

    Notes

    Preparation

    • For deeper chocolate flavor, increase chopped chocolate to 3 oz.
    • Cooking the syrup mixture longer produces a chewier, more traditional fudge texture.
    • If using natural cocoa instead of Dutch-process, add ⅛ tsp baking soda during heating to neutralize acidity and preserve smoothness.
    • Use dark chocolate between 60–70% cacao for ideal balance.

    Serving Suggestions

    • Drizzle over ice cream for a glossy, chewy hot fudge topping.
    • Layer into homemade ice cream as a ripple.
    • Serve warm over brownies, cheesecake, or banana splits.
    • Pairs beautifully with peppermint, peanut butter, vanilla, or coffee ice creams.

    Make-Ahead & Storage

    • Store in a sealed jar up to 2 weeks.
    • Warm gently before serving using a double boiler or short microwave bursts.
    • If too thick after chilling, whisk in 1–2 tsp warm cream or milk to loosen.
  • Speculoos Ribbon Ice Cream

    Speculoos Ribbon Ice Cream

    I first fell in love with speculaas while living in The Netherlands—those crisp, caramelized cookies scented with cinnamon, nutmeg, and clove were unlike anything I’d tasted before. Though the rest of our family has only visited, our Dutch and German ancestry, and our holiday traditions, have long reflected this heritage. Each Christmas, we bake homemade speculaas as part of our celebration, their aroma filling the house with warm spice and nostalgia. This ice cream captures that same spirit in a creamy, elegant dessert: a smooth vanilla–buttermilk base swirled with ribbons of cookie butter and flecked with crushed speculaas for texture and depth.

    Ingredients

      Ice Cream Base

    • 2 cups heavy cream
    • ½ cup whole milk
    • ½ cup buttermilk (added after cooking)
    • ½ cup sugar
    • 5 egg yolks
    • ½ tsp vanilla extract
    • pinch table salt
    • ⅛ tsp cinnamon (optional)
    • pinch nutmeg (optional)

      • Mix-Ins

    • ⅔ cup Speculoos or Biscoff cookie butter
    • ½ cup crushed speculaas or Biscoff cookies (for layering and garnish)

    Directions

    Make the Custard Base

    In a saucepan, warm the milk, cream, sugar, salt, and optional spices over medium heat until steaming and the sugar dissolves.


    Temper the Yolks

    In a medium bowl, whisk the egg yolks until thick and pale. Slowly temper with ½ cup of the hot milk mixture, whisking constantly, then return all to the saucepan.


    Cook the Custard

    Cook gently over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil.


    Finish & Chill

    Strain through a fine mesh sieve into a clean bowl. Stir in the vanilla. Allow to cool slightly, then stir in the buttermilk. Chill thoroughly, preferably overnight.


    Churn & Layer

    Churn the chilled base in an ice cream maker according to the manufacturer’s directions.

    Warm the cookie butter just until pourable. As you transfer the churned ice cream to its container, alternate layers of ice cream, drizzled cookie butter, and crushed cookies. Swirl gently with a butter knife without overmixing. Freeze until firm.

    Notes

    Preparation

    • The buttermilk brightens the flavor and balances the sweetness of the cookie butter.
    • Use whole milk instead of buttermilk for a richer, sweeter ice cream.
    • Add a pinch of cinnamon, clove, or ginger for extra “speculaas” aroma.
    • Reserve some crushed cookies for topping—they soften over time in the ice cream.

    Serving Suggestions

    • Top with freshly crushed speculaas for added crunch.
    • Serve with warm caramel sauce or cinnamon whipped cream.
    • Excellent alongside apple pie, poached pears, or Dutch-style oliebollen.

    Variations

    • Cookie Butter Crunch: Toss crushed cookies with a little melted butter and freeze before layering.
    • Swirl Boost: Melt an additional ¼ cup cookie butter and drizzle through the top third before freezing.
    • Speculoos Latte: Add 1 tsp espresso powder to the warm custard base.

    Make-Ahead & Storage

    • Refrigerate the unchurned custard for up to 2 days.
    • Store churned ice cream airtight for up to 1 week.
    • Let soften at room temperature 5–10 minutes before serving.
  • Mango Gelato

    Mango Gelato

    This bright and silky gelato captures the pure flavor of ripe mangoes in classic Italian style—smooth, dense, and refreshingly balanced. The natural sweetness of the fruit shines through a light dairy base, while a touch of vanilla or spiced rum adds warmth and depth. Each scoop feels like a taste of summer, golden, fragrant, and intensely mango-forward.

    Ingredients

      Base:

    • 2 cups ripe mango purée (strained to remove fibers; from about 3–4 large mangoes or 16 oz frozen mango)
    • 1 cup whole milk
    • ¼ cup heavy cream
    • ⅔ cup sugar
    • ⅛ tsp xanthan gum (stabilizer)
    • 1 tbsp fresh lemon juice
    • pinch table salt
    • ½ tsp vanilla extract (optional; rounds flavor)
    • 1 tbsp spiced rum (optional; softens texture and adds warmth)

    Directions

    Prepare the Mango Purée

    Peel and cube ripe mangoes, or use thawed frozen mango chunks. Purée until completely smooth in a blender or food processor, then strain through a fine mesh sieve to remove fibers. Measure 2 cups purée, cover, and refrigerate.

    Make the Dairy Base

    In a small saucepan, whisk together milk, cream, sugar, and salt. Heat gently over medium heat until steaming and the sugar is fully dissolved. Remove from heat and cool slightly, about 10–15 minutes.

    Combine & Stabilize

    In a blender, combine the cooled milk mixture, mango purée, lemon juice, vanilla, and rum (if using). Sprinkle xanthan gum evenly over the surface and immediately blend on high for 30–45 seconds until emulsified and slightly thickened.

    Chill the Base

    Transfer to a covered container and refrigerate until very cold, at least 4 hours or overnight for best texture.

    Churn & Freeze

    Churn the chilled base in an ice cream maker according to manufacturer instructions until thick and velvety. Transfer to a container and freeze 3–4 hours to firm fully.

    Notes

    Preparation

    • Xanthan gum improves creaminess and prevents iciness; a little goes a long way.
    • Lemon juice brightens the mango flavor and balances natural sweetness.
    • If mangoes are less sweet, increase sugar slightly (up to ¾ cup total).
    • For a richer variation, substitute coconut milk for the whole milk.

    Serving Suggestions

    • Serve with diced fresh mango or mango coulis for extra fruit intensity.
    • Top with toasted coconut flakes or macadamia nuts for added texture.
    • Pair with lime cookies or shortbread for contrast.

    Make-Ahead & Storage

    • Refrigerate the blended base for up to 2 days before churning.
    • Store churned gelato in an airtight container for up to 1 week.
    • Allow to soften at room temperature for 5–10 minutes before scooping.