Check out this cool and sweet dessert that’s perfect for Summer!

Recipe: Eispudding mit Sosse – Ice Pudding with Sauce

For pudding
4 cups milk
6 tablespoons cornstarch
¼ teaspoon salt
⅔ cup sugar
1 teaspoon vanilla

For sauce
1 ½ squares chocolate
4 cups milk
¾ cup sugar
1 tablespoon cornstarch

Scald 3 cups milk in top of double boiler (or in a heavy saucepan directly on stove, stirring constantly). Combine cornstarch, salt, and sugar with remaining cup milk. Pour very slowly into scalded milk. Stir and cook over moderate-high heat for about 5 minutes more. Remove from heat. Stir in vanilla. Pour into 9×13-inch glass baking dish. Cover and refrigerate at least 5 hours before serving.

For sauce, melt chocolate in a double boiler (or in a heavy saucepan directly on burner, stirring constantly). Scald 3 cups milk. Combine sugar, cornstarch and melted chocolate with 1 cup milk. Very slowly stir this mixture into scalded milk. Simmer 5 more minutes. Pour into glass jar, bowl, or similar container. Cover and refrigerate

When the Eispudding is firm, cut into squares and place on a serving dish or in a dessert bowl. The Eispudding should be firm enough to hold its shape. Pour a generous dollop of chocolate Sosse over the Eispudding. The chocolate sauce may have thickened while refrigerated; if so, simply stir well before pouring it over the Eispudding.

Yields about 12 servings.

Note: This was a favorite summer dessert; cool and sweet, the very name implied refreshment. And since the recipe calls for a quantity of milk, communal cooks could use the extra portions allotted them when village dairy herds were at peak production.


This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.