Columbus, Indiana is a Midwest jewel contained within the Indianapolis, Louisville, and Cincinnati triangle. It is known around the world for its collection of work by renowned architects and landscape architects, and ranked sixth in the U.S. for architectural innovation and design. It is well worth a visit, not just for the lovely architecture, sculptures, covered bridge, stunningly moving WWII memorial, and good restaurants, but also to visit Zaharakos Victorian-style Ice Cream Parlor. I cannot say enough about this place. It has charm, history, authenticity, careful attention to preservation detail, and delicious homemade ice cream and sauces. A step past the beautiful stained glass doors and you are immediately transported back in time.
When we visited I had homemade chocolate ice cream with homemade peanut butter sauce. Not only do they pour the sauce onto the sundae, but give you a good bit on the side. True, I have long been wearing desserts that I should have said, “no” to, but do I really need tell you that I turned none of it back? It was, seriously, the BEST peanut butter sauce I've ever had, and I've sampled a lot.
I requested the sauce recipe, but it's a family secret, so after much delicious research, I managed to come up with one closely similar that I found in the wonderful Clinton St. Baking Company Cookbook (also a gem), one of my favorite cookbooks.
Salted Peanut Butter Sauce
Clinton Street Baking Company
1 cup creamy peanut butter
2 tablespoons confectioners' sugar
1 tablespoon salt*
1/2 tablespoon heavy cream
3 tablespoons unsalted butter, melted
Place all the ingredients in a microwave-safe container or bowl. Microwave on high until the peanut butter is hot and the butter has melted. Mix with a whisk until smooth and a sauce has formed. Serve on top of ice cream. Reheat the sauce in the microwave until warm.
*I thought the salt sounded like a bit too much for my taste, so I cut the amount in half and was very pleased with the results.
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