 | | Blackberry Ice Cream Sauce |
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2/3 c. sugar*
2 tsp. cornstarch
1/8 tsp. salt
1-1/4 c. crushed blackberries
1/3 c. blackberry jelly
*When using frozen berries, reduce sugar to 1/2 cup. |
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| Instructions |
| Keeps well in refrigerator for several weeks in covered container. Combine sugar, cornstarch, and salt in a saucepan and mix well. Add blackberries and jelly. Cook and stir until mixture boils, thickens, and becomes clear. Strain to remove seeds. Cool. Drizzle sauce over vanilla ice cream. Yield: 1 cup sauce.
VARIATIONS: You may substitute raspberries and currant jelly, or strawberries and strawberry jelly. |
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