It's kind of funny, when I wrote the apple potsticker post almost everyone said they wanted vanilla ice cream with them. Now, I had mentioned that I had a dipping sauce in mind to make. My goal for that was a thick, warm dip that tasted like vanilla ice cream. What I got was something that tasted like vanilla pudding. I didn't get any pics either, except a couple final product shots. But what I did was take about a cup and a half of whole milk and bring it almost to a simmer. Then I added some sugar and vanilla and let it reduce till it was about a half cup. Then it wasn't quite thick enough so I added some cornstarch slurry made with milk. It was good, but not quite what I was going for. The texture was fine, it clung to the dumplings just like you would want. And the flavor was good, it just didn't taste like vanilla ice cream.
This time I also baked the potstickers, just to see what would happen. I browned them on the one side like regular potstickers, then I brushed them with a little butter and tossed them in a 400 degree oven till they were crispy on the outside. They were really good (and not too high in fat), but I think not really potstickers anymore due to the drastic cooking change. I'm going to work on the idea though and get a post up about it in the future. More experiments are clearly needed.
So how about some advice, kids. How can I get my dipping sauce to taste like vanila ice cream? I suppose I could just melt some ice cream, but it doesn't taste quite right melted. Plus that's pretty boring. Heh.