This luscious ice cream topping only takes about 20 minutes to prepare and catapults plain-jane vanilla ice cream into a dessert worthy of a deluxe honeymoon suite with ocean view. We added walnuts which added crunch and some nuttiness to balance the sweetness of the topping and the ice cream itself.
- 1 - 11 ounce package of bluberries
- 1/4 cup zinfandel wine
- 2 tablespoons sugar
- 1 tablespoon freshly squeezed lemon juice
Combine everything in a pan over low-medium heat and allow everything to cook down into a syrup-like consistency, about 15 minutes. Allow to cool for 5 minutes before pouring over the ice cream unless you want ice cream soup. Just kidding, don't do that, you don't want ice cream soup. Add nuts.
If anyone out there can tell me why my blueberries come in 11 ounce boxes, I'd love to know. What an odd quantity.