Vodka Chocolate Sauce (over cashew-coated ice cream balls)

Here's a recipe that's simple and sweet...just like me.  

The fastest way to turn an ordinary dessert into a vodka treat is to add this Vodka Chocolate Sauce.  In this recipe, I use vodka to temper the sweetness of the sauce. I usually drizzle it over balls of vanilla ice cream rolled in crushed cashews as described below.  But you can pour it over anything...or anyone.

125ml (4fl oz) heavy cream

4 tablespoons milk

1 tablespoon unsalted butter

2 tablespoons corn syrup

1 teaspoon vanilla extract

12 ounces semisweet chocolate, in pieces

4 tablespoons vodka

1 pint (.5 liter) vanilla ice cream

225g (8oz) cashews, crushed

1. Combine the cream, milk, butter and corn syrup in a small, heavy saucepan over a moderate heat.  Cook, stirring gently, until a thin glaze develops on top.  Do not boil.
2. Add the vanilla extract and chocolate (a few pieces at a time) while continuing to stir until all the chocolate has melted and the mixture is smooth. 
3. Stir in the vodka 
4. Remove from the heat and cool.
5. Using an ice cream scoop or 2 large spoons, create large balls of vanilla ice cream and roll in the crushed nuts to cover completely.
6. Add 2 balls to each chilled dish and top with Vodka Chocolate Sauce.

Serves 4

If you add the Vodka Chocolate Sauce to a squeeze bottle, you can “draw” the sauce onto plates or around the rim to decorate desserts like the pros do.  

by John Rose, author, The Vodka Cookbook