Tuesday, September 27, 2011

If you're gonna have ice cream... HAVE some ICE CREAM!

You know the other day when I rallied my precious troops and we went blackberry picking?  Well, I had a plan...(Muwahahahahaha!!!)
We were having a big group (25+ peeps) over for ice cream sundaes that night.  What's a more crowd-pleasing array than bowls with candies, cherries, hot fudge, and of course, the occasional gourmet sauce for the adult crowd?  (Because let's face it, children have zero appreciation for things like sea salted caramel- especially when it's made from scratch.)
I found a recipe for maple bourbon blackberry preserves on the internet and thought it would be easy to convert into a delicious gourmet ice cream sauce.  (Love her blog and her photos by the way- amazing talent!)  Boy was I right... We didn't pick enough blackberries (too late in the season) to actually follow her recipe and make the preserves, but with a few tweaks, it was a perfectly saucy blend for ice cream. 
Let it be said first... I'm not a fan of bourbon. (blech) I'm also not a fan of fruit in my ice cream... (because why on earth, would you opt for fruit, when you could have chocolate chunks?  Or peanut butter cups?  Why?  My man completely disagrees.  In fact, we've had some major meetings about what ice cream to buy in our nearly 16 years of marriage.  He who runs into the store, wins. Ahem.  For this sauce, I made an exception, so if you have similar feelings, take heart, this was really delicious!  There's something about the flavors of the bourbon, maple and blackberries that seem made for each other.
Maple Bourbon Blackberry sauce: 
2 cups water (I'll reduce this to one cup in the future when I make this.)
1 cup sugar
1/2 cup pure maple syrup
1/4 cup brown sugar
1/2 tsp cinnamon, and nutmeg
3/4 cup bourbon (truthfully, I'd probably reduce this by half, but it was still amazing.)
3 cups blackberries, mashed slightly (That's all we were able to gather so that's what I used.)
*Combine everything but the bourbon and blackberries in a saucepan and bring to a boil until sugar is dissolved.  Reduce heat and cook at a low boil about 10 minutes.  Add bourbon and bring back to a boil.  Add black berries and simmer about another 10 minutes, using a potato masher to gently mash the berries.  Refrigerate until it's time to serve this sauce over some ice cream! 

And then, there's the sauce to end all sauces.  I have the recipe on my sidebar, on top of a chocolate cupcake.  It's just bliss, I'm not gonna lie.  You can leave it at room temp so it's more glaze-like and "saucy" or refrigerate it overnight so it's thick and sticky.  (That's my favorite.)

Salted Caramel Glaze 
1/4 cup butter
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 tsp freshly ground sea salt
*Melt butter in saucepan.  Add sugars and bring to boiling, stirring constantly.  Stir in whipping cream and bring back to a boil.  Boil for exactly 2 minutes, stirring constantly.  Remove from heat and stir in salt.  Cool completely.  Pop it into the fridge over night, and it will turn into this amazingly sticky, thick caramely substance that will haunt your dreams for weeks. 

Now truth be told, these are both out-of-this world sauces... but... together, they make beautiful magic.

Or something like that. 


  1. Seriously I can't think of even ONE way that I don't like ice cream. That looks absolutely delish!!!!

  2. for the loooooovvvvveee of icecream....that salted caramel sauce looks scrumptious.

  3. okay, so iam so relieved it's not just my hubby and i that need counseling over this very sensitive topic! that's my motto- i am NOT putting fruit in my junk food! for pete's sake! that's like adding tomatoes to a candy bar! but nooooo, he likes strawberry, or ...vanilla! sheesh, how have i ever managed living with the man? i plan on making that carmel sauce during my sleepover for moms! thanks for adding more fat to the menu!

  4. Mandy, you're so welcome.... anything I can do to add more fat to life. Bwahahahahaha!

    But seriously, I feel your pain. I think we need to boycott men who like fruit in their ice cream. Weirdos.

  5. Oh my word! Those look seriously delicious! You're amazing!! And your photos always make me drool...

  6. And did you notice your breadboard in the photo, Diana? :)

  7. is it wrong that I now want to scour the blackberry bushes down the street in the rain and go to the liquor store because of your post?? :)

  8. oh man..next time i have a cheat day ill be all over this.

  9. you know how to do ice cream right. i agree on the fruit thing in ice cream. really, i think if fruit is involved it becomes a healthy snack and no longer a dessert. maybe i'll have a healthy snack of ice cream and strawberries right now. and then i'll have some ice cream with chocolate for dessert afterward. : )

  10. oooh what a yummy treat. i love how you entertain all the time. you are really good at that. love that pic of you in the blue shirt. gorgeous darlin'!

  11. Preach it, sister! I'm all about chocolate and peanut butter in my ice cream. My husband, on the other hand, loves vanilla. (yawn) It IS a flavor, he demands. He likes cheesecake flavored ice cream too. Nothing else added in it. Better if it is not in chunks. Just cheesecake flavored. (Go buy some cheesecake if you want that. Not ice cream.) Me? I gotta have some chocolate and peanut butter in me ice cream. But that raspberry sauce does sound amazing. (hic)

  12. Thanks for sharing the recipes. The salted caramel sounds delish! I know my hubby will love it!
    Blessings to you!

  13. Thank you so much for sharing this when I commented about this on your FB post...(I am probably not the only one who requested this sauce) I can't wait to try this on my ice cream with my hubby when it's our cheat day ( we are dieting and get a day to eat what we want). This will definately satisfied my sweet tooth. Thank you!!! Thank you!!! for posting this recipe. I was secretly yearning that you would and you did!!!

  14. Can it be 25 + 1 because I want some of that!!!!

  15. Yes, sounds fantastic!

    PS I worked with a chef who only drank wood ford reserve and I may or may not have had it on more than one occasion... so if I make this sauce I'm going to have to plug my nose when I pour it.

  16. Wow! just found your site today, I love it!

    That's my favorite Bourbon. my husband and I toured their store in Kentucky and they sell chocolate bourbon balls that are divine! You should go sometime. We don't drink much so my purchase from five years ago just ran out, I need to get another bottle. It is the best bourbon for bread pudding. I have a great recipe, if you want. I soak the raisins for 24-48 hours. And with the bourbon sauce! Oh My!