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Cheesecake Sundaes with Black and Blueberry-Rum Sauce
4 cups vanilla ice cream
1 cup cream cheese, softened
1/3 cup whipping cream
2 Tbs granulated sugar
crushed graham crackers
Using a wooden spoon, beat together cream cheese, cream and sugar until smooth. Beat in ice cream until incorporated. Transfer to an airtight container and refreeze.
Serve scoops of ice cream with crushed graham crackers and black and blueberry-rum sauce.


1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/3-1/2 cup sugar
3 tbsp cornstarch
1-2 tbsp cold water
3 tbsp lime juice
1/3 cup demerara rum

DSC_0052

Into a medium pot over low heat, combine berries and sugar. Crush half of the berries with a wooden spoon, then stir until juices run and sugar dissolves.

In a small bowl, whisk together cornstarch with water and lime juice. Add to berries, increase heat to medium. Stir briskly until the cornstarch is cooked and juices have thickened somewhat.

Adjust for acidity and sweetness as desired. Stir in rum and cook a minute longer. Cool and serve.

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