Spoil Yourself; Have A Sundae

When I was in college, dormitory food service shut down on Sunday nights, and we were left to our own devices.

Sunday night was pancakes, hot fudge sundaes or - and this is something no one over age 21 should attempt - ice cream-topped pancakes.

I still like a Sunday night indulgence. Mine is ice cream. It’s soothing and rich and easy to eat while watching made-for-television movies.

Although there are plenty of excellent commercial ice creams on the market, I often make my own. I can use a little more flavoring extract for a more intense flavor, and add some extra chunks of chocolate or nuts without worrying about the cost.

Mint ice cream with mint-fudge sauce is one of my current favorites. The ice cream has a clean taste and no artificial color. The sauce uses cocoa, which works well with mint.

If you prefer, you can use your favorite brand of mint ice cream and just make the fudge sauce.

Mint-Fudge Sundae

1 cup whipping cream

1 cup milk

7 tablespoons sugar

2 egg yolks

1/2 teaspoon mint extract

1/2 cup bite-size chunks of semisweet chocolate

Mint-Fudge Sauce (recipe follows)

Simmer cream, milk and sugar in small, heavy-bottomed pan until sugar dissolves.

Beat egg yolks in bowl. Gradually pour 1/2 cup cream mixture into yolks, beating constantly. Pour yolk mixture into pan and cook over low heat, stirring constantly, until mixture is consistency of syrup. Remove from heat. Stir in mint extract.

Pour mixture into bowl and chill until cold, about 2 hours. Process mixture in ice cream machine according to manufacturer’s directions. Stir in chocolate chunks during last 5 minutes of processing. Serve with Mint-Fudge Sauce.

Yield: About 1 pint, or 4 servings.

Nutrition information per serving (without sauce): 459 calories, 32.9 grams fat (65 percent fat calories), 6 grams protein, 40 grams carbohydrate, 196 milligrams cholesterol, 58 milligrams sodium.

Mint-Fudge Sauce

1/4 cup brown sugar, packed

2 tablespoons granulated sugar

Dash salt

1/4 cup unsweetened cocoa powder

1/2 cup whipping cream

1-1/2 tablespoons butter

1/2 teaspoon mint extract

Stir together brown sugar, granulated sugar, salt and cocoa powder in small, heavy-bottomed pan. Sift if there are any lumps.

Add cream and stir until smooth. Cook over low heat until mixture is warm, smooth and thickened, 5 to 10 minutes. Stir in butter and allow to melt. Remove from heat. Stir in mint extract.

Yield: About 1 cup, or 4 servings.

Nutrition information per serving: 229 calories, 16 grams fat (63 percent fat calories), 2 grams protein, 23 grams carbohydrate, 52 milligrams cholesterol, 61 milligrams sodium.

Note: Leftovers can be kept up to 2 weeks in covered container in refrigerator. Mixture will become solid; to serve, place a serving in microwave-safe bowl and microwave at Medium (50 percent power) 30 to 60 seconds, depending on amount.