Warmberrytoppingforicecream Recipes

EASY WARM BERRY TOPPING

Steps:

• Mix all frozen berries, jelly and sugar in a large skillet; let stand until berries thaw and mixture is juicy, stirring occasionally and breaking up strawberries into smaller pieces (this should take a couple hours).
• Boil until mixture thickens but is still chunky, stirring frequently (about 7 minutes).
• Delicious!

SIMPLE BERRY SAUCE

Steps:

• Place the frozen fruit and the sugar in a small saucepan. Set the heat to low, stirring occasionally, until the berries have softened. This should take between 5-10 minutes.
• Once the berries are mostly thawed, increase the heat to medium. Mash them with a potato masher and stir constantly while the liquid simmers for about 2 minutes.
• Pour the warm mixture over vanilla ice cream or let cool and then serve with the dessert of your choice. Store in the refrigerator until ready to use. Enjoy!

BLUEBERRY ICE CREAM TOPPING

Steps:

• In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

OATMEAL PRALINE ICE CREAM WITH WARM BERRY SAUCE

Steps:

• For praline:
• Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely.
• Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For ice cream:
• Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)
• For sauce:
• Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)
• Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.

NANA'S BLUEBERRY ICE CREAM SAUCE

Steps:

• Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
• Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
• Remove from the heat and stir in vanilla.

BERRIES-AND-CREAM TOPPING

Steps:

• Toss strawberries with 1/4 cup sugar. Let sit until juicy, 20 minutes.
• Whip heavy cream with remaining sugar.

WARM BERRY TOPPING FOR ICE CREAM

Steps:

• Preheat oven to 375°F.
• Lightly grease a 8x8 baking dish.
• Add sliced strawberries and pecan halves.
• In a medium sauce pan, simmer Raspberry Preserves, Honey, Key Lime Juice, and 1/2 cup sugar for 5 minutes over medium heat.
• Pour Raspberry preserve mixture over strawberries and pecans.
• Mix until evenly blended.
• In a separe bowl mix together butter, oatmeal, and brown sugar. Spread evenly over strawberry mixture.
• Bake for 45 minutes.