Ice Cream Fruit Sauce Recipes

FRESH FRUIT SAUCE

Steps:

• In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,

THIS EASY FRUIT SAUCE IS A DELICIOUS WAY TO USE FROZEN BERRIES

Steps:

• Pour the frozen fruit into a medium-sized saucepan. Add the maple syrup, using 2 tablespoons for a 10-oz. bag of fruit and 3 tablespoons for a 16-oz. bag. Add the vanilla and salt.
• Place the pot over medium-high heat and cook, stirring occasionally, until the fruit is thawed, bubbling, and beginning to break down, 5 to 10 minutes. Whisk in the cornstarch and boil for a minute, continuing to whisk. The sauce should be glossy and slightly thickened. Serve, or pour into storage containers.

PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE

Steps:

• For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
• For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
• Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
• While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.

BERRY SAUCE

Steps:

• Pour the frozen berries into a saucepan over medium heat. Sprinkle the sugar, lemon juice, and lemon zest over the berries and stir. Cook the mixture down until it reaches a saucelike consistency. Serve drizzled over ice cream.

ICE CREAM WITH RED WINE REDUCTION SAUCE AND FRESH FRUIT

Steps:

• Pour one bottle of red wine into a saucepan.
• Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
• Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
• Remove from heat and allow to finish thickening.
• Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
• The sauce will keep in the fridge for up to two weeks.

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.

VANILLA ICE CREAM SAUCE

Steps:

• Melt ice-cream gently in a medium saucepan over low heat.
• Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens.
• Transfer the mixture to a large bowl, cool.
• Whisk in the liqueur and half the cream, then fold in the remaining cream.
• Can be re-warmed, gently, in the microwave.