Forget budding daffodils, lingering twilight, and afternoon rain showers. For me, the surest sign of spring is the return of street corner fruit stands. So I was thrilled last week to see them beginning to pop up around Brooklyn, some beneath umbrellas, others off the back of pick-up trucks, all overflowing with pineapples, papayas, and pints of strawberries.
It was cause for celebration. And celebrations are cause for ice cream.
I decided to make a simple, fresh raspberry sauce to spoon over scoops of vanilla. Winter is the time for hot fudge and heavy caramel; as soon as the weather grows warm I want something light to brighten the contents of my bowl.
My favorite recipe is much like Ina Garten's Triple Raspberry Sauce, except I force the end results through a sieve to remove the seeds, and double the liqueur. I think it is best over vanilla, but cinnamon or ricotta ice creams—if you can find them—would also be delicious.
What are your favorite springtime ice cream sauces, and what flavors do you serve them with?
About the author: Lucy Baker is a graduate student in the writing program at Sarah Lawrence College. Before returning to school to pursue an MFA, she was an assistant cookbook editor at HarperCollins. She lives in Brooklyn and is currently obsessed with all things fennel.
- 1/2 pint fresh raspberries
- 1/2 cup sugar
- 1/4 cup water
- 1 cup seedless raspberry jam
- 2 tablespoons framboise
Combine the raspberries, sugar, and 1/4 water in a saucepan and bring to a slow boil. Reduce heat and simmer for four minutes. Pour the raspberry mixture into the work bowl of a food processor and add the jam and the framboise. Puree until smooth. Pour the sauce through a sieve into a bowl, pressing with a spoon or spatula to extract all the liquid. Cover and chill until ready to serve.