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.
(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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