One of my favorite memories, from growing up, was making homemade ice cream.  We didn't have one of those electric types.  No, we had an old-fashioned ice cream churn.  You know the type; wooden barrel, metal container and wooden dasher to churn the ice cream.  You would fill the metal container with your ice cream mix, place it in the barrel, attach the dasher to the crank. then fill the barrel with a mixture of rock salt and ice.  Then the cranking would begin.  It seemed to take forever for that ice cream to get made.  The whole family would take turns cranking the ice cream, and after what seemed like hours, my Dad would declare the ice cream done.  But that didn't mean it was ready to eat.  It just meant that the ice cream had gotten thick enough and had been churned enough and now it was time to pull the dasher, which all the kids took turns licking, and then pack the metal container in more ice and salt to allow the ice cream to harden even more.  I'm sure that it didn't take more than an hour or so, but that wait was always one of the longest of my life.

When the ice cream was ready, it would get scooped out into paper bowls and we would top it with a variety of homemade toppings.  My Mom used to make a wonderful Hot Fudge topping but lost the recipe years ago.  We recently brought back this tradition so that me and my brother's children could know the fun of making homemade ice cream so I created this recipe to top our ice cream with.  My wife and daughter prefer our homemade Strawberry sauce, made with fresh, in-season strawberries, but I've always been a Hot Fudge fan.  I hope you enjoy this as much as me!

Hot Fudge Sauce

1 Tbsp. cocoa powder
1 cup sugar
1 cup heavy cream
1/4 cup corn syrup
1 Tbsp. butter
3oz. unsweetened chocolate
1 tsp. vanilla extract

Combine cocoa powder, sugar and 3/4 cup of cream in a sauce pot and stir to combine. Add corn syrup, butter and chocolate. Slowly bring to a boil, stirring constantly. Once at a boil stop stirring and cook until mixture reaches 236°F. Remove from heat, allow to cool for 5 minutes then add remaining cream and vanilla extract. Store, covered in the refrigerator for up to 3 weeks. To serve, gently heat over a double boiler or in a microwave at half power.