Chicago Scene: Big Gay Ice Cream’s Bryan Petroff makes Awesomesauce

Midday News
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Bryan Petroff

Big Gay Ice Cream Book

To purchase a copy:

Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream



Makes 1 Quart

3 cups sugar

1 ½ cups whole milk

2 cinnamon sticks

6 tablespoons unsalted butter

1⁄2 cup plus 1 tablespoon unsweetened cocoa powder

1 ½ teaspoons coarse sea salt

1 teaspoon chipotle chili powder

½ teaspoon cayenne pepper

3 ounces semisweet chocolate

1 ½ teaspoons pure vanilla extract

Combine the sugar, milk, cinnamon sticks, and butter in a large saucepan and whisk vigorously over medium heat for 5 to 6 minutes, or until completely smooth. There should be no grittiness—all the sugar should be dissolved. Add the cocoa powder, salt, chili powder, cayenne, chocolate, and vanilla and stir until the chocolate is completely melted and incorporated; be sure to scrape the sides and bottom of the saucepan to avoid burning the chocolate. The sauce will be silky and have a nice sheen when ready. Remove the cinnamon sticks.

Taste-test before using, and adjust the spices if necessary. Let cool somewhat before spooning over ice cream.

Store refrigerated in an airtight container for up to 2 weeks. The leftover Awesomesauce is great reheated, for a sauce, and also good cold, as a rich, spicy spread.

VARIATION: For Not-So-Awesomesauce (meaning not spicy), leave out the chipotle and cayenne.


Local events – they are now sold out:
Saturday, August 29
1:30 p.m.
Read It and Eat
2142 N. Halsted

“Big Hot Bang!” Ice Cream Social with Mindy Segal and Bang Bang Pie Shop

Sunday, August 30

2:30 p.m.

2051 N. California



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