Ice Cream Recipe

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Raspberry Sauce
Two 10-ounce packages frozen raspberries packed in syrup, deforested juice of ½
Place the raspberries in the work bowl of a food processor fitted with the steel
blade. Add the lemon juice and process until smooth. Press through a strainer to
remove the seeds
Makes about 2 cups.
Note: This sauce can be made with other fresh or frozen fruits. If using fresh fruit,
add sugar to taste.
Butterscotch Sauce
Beautifully rich and creamy.
1 1/3 cups firmly packed dark brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
¼ teaspoon salt
2 tablespoons water
2 teaspoons vanilla extract
1/3 cup heavy cream
Mix the brown sugar, syrup, butter, salt and water in a saucepan and bring to full
boil. Immediately remove from the heat, stir in the vanilla, and then slowly pour in
the cream.
Serve warm or cooled.
Makes about 2 ½ cups.
Caramel Sauce
A wonderfully gooey sauce.
1 ¼ cups sugar