Ice Cream with hot Raspberry Sauce and Pistachios

By Chef_Madel

Here's an easy sauce, enhanced with Framboise (a raspberry liqueur), that's delicious over ice cream or pound cake. You can make it ahead and serve cold or reheat just before serving.

Ingredients

• 1/3 cup unsalted butter 75 ml
• 1/2 cup granulated sugar 125 ml
• 1/4 cup framboise (optional) 50 ml
• 2 pkg (each 10 oz/284 g) frozen raspberries, slightly thawed Vanilla or raspberry ice cream
• 1/4 cup chopped shelled pistachios 50 ml

Preparation

Step 1

In large saucepan, melt butter; stir in sugar, framboise (if using) and berries. Cook, stirring, over medium-low heat for about 5 minutes or until heated through but do not boil.

Place scoops of ice cream in dessert dishes and pour sauce over. Sprinkle with pistachios. Makes about 1 1/2 cups (375 ml) sauce.