Roasted Pears and Vanilla Ice Cream
1/3 cup Apple Juice
1/3 cup Firmly Packed Dark Brown Sugar
3 tablespoons unsalted Butter
3 firm Bosc pears, peeled, halved, cored (about 1lb)
Vanilla Ice Cream
Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle any juices and serve.
Berries and Ice Cream
1 ½ cups Frozen Blueberries
¼ cup Sugar
1 Cinnamon Stick
Orange-flavored liqueur (recommended: Grand Marnier)
1 pint fresh Raspberries
French Vanilla Ice Cream
In a small pot, combine the blueberries, sugar, and cinnamon stick. Put pot over medium-high heat and cook until sugar dissolves and berries burst. Remove pot from heat and add the orange flavored liqueur and the raspberries. Gently mix to combine, careful not to mush the raspberries. Scoop ice cream into individual bowls. Top ice cream with warm berry compote.
Ice Cream S’mores Cups
1 cup Graham Cracker Crumbs
2 tablespoons Melted Butter
4 scoops of Vanilla or Chocolate Ice Cream
1 bittersweet Chocolate Bar
4 large Marshmallows
Combine graham cracker crumbs and butter. Press ¼ of the crumbs into the bottom of 4 dessert cups, lining the sides and bottom of each cup. Fill cups with vanilla or chocolate ice cream. Shave curls of bittersweet chocolate over cups using a vegetable peeler. Thread marshmallows onto a metal skewer. Hold the skewer over a burner at high heat and toast the marshmallows. Top each cup with a toasted marshmallow and serve.