1 pint ice cream
Chocolate sauce:
3 oz. semi-sweet chocolate
1/4 cup granulated sugar
1 cup water
1/2 tsp. vanilla extract
Cut Anginetti in half horizontally. Place a scoop of ice cream on each and place in freezer to chill. Melt chocolate. Set aside. Place sugar and water in saucepan and bring to a boil. Remove from heat. Add to melted chocolate, add vanilla extract and stir. Drizzle over Anginetti. Sauce can be prepared ahead and left at room temperature, or use prepared chocolate syrup for faster preparation if you wish.
-compliments of Roslyn LaGrossa
