This is a super easy recipe to add flavor and nutrients (*cough* some vitamins *cough*) to your ice cream! It is also a recipe you can make a head and just leave in your refrigerator.
Raspberry Sauce
Yields: 1 cup
Ingredients:
- 10 oz. Raspberries, Unsweetened, Frozen
- 1/2 t. Cornstarch
- 2 T. Light Corn Syrup
- 1/2 Gallon Ice Cream
Directions:
In a small sauce pan combine raspberries, cornstarch, and corn syrup. Bring to a rolling boil over medium-high heat; continue to boil, stirring constantly for 2 minutes.
Remove from heat; then cool, and refrigerate until thickened. Serve over ice cream. AND ENJOY!
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