I received this recipe from my sister many years ago when we lived in southern Michigan, which has many blueberry farms. We've since moved north and now that my kids eat it all by itself.
VERIFIED BY Taste of Home Test Kitchen
- 1/2 gallon vanilla ice cream, softened
- 1/4 cup orange juice concentrate
- 1-1/2 to 2 teaspoons ground cinnamon
- 3 cups fresh or frozen blueberries
- 2 cups fresh or frozen raspberries
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons cornstarch
- In a bowl, combine ice cream, orange juice concentrate and cinnamon. Cover and freeze for 2-3 hours or until firm.
- Meanwhile, combine berries and lemon juice in a saucepan; cover and cook over low heat for 10 minutes, stirring occasionally. Combine sugar and cornstarch; stir into pan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from the heat. Cool; cover and refrigerate.
- To serve, spoon ice cream into a bowl or parfait glass; top with the berry sauce. Yield: 8-10 servings.
Originally published as Very Berry Melba in Country June/July 1997, p49
Reviews forVery Berry Melba
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Reviewed Aug. 2, 2013
"Outstanding summer dish. Do not cook the berries in the sauce until the very end. Make the sauce, boil it, then fold in the berries for the best flavor."