Blueberry Ice Cream Topping

So Mr. Fantabulous is STILL on his nightly Banana Split requirement. Well the other day I was out of strawberries to make my Strawberry Vanilla Bean Ice Cream Topping, which apparently is grounds for a severe stern look and a ‘how could youuuuuuuuuuu???’ whine so I had to think fast.  FORTUNATELY I had just bought 2 pounds of fresh blueberries.  They were so purple and fat (insert image of Violet from Willie Wonka… LOL)  Yeah, I went there and you’re welcome for the image I just pushed in your brain <curtsey>  LOL

I whipped up a batch of this sauce which lemme tell you what is AMAZING not only on ice cream but on pancakes.. (psst.. I have a KILLER lemon coconut oat blueberry pancake recipe on the horizon) and also on chicken.  Yep.. chicken.

This topping was so good; slightly tart as I added some lemon juice to it but you could easily omit.

The flavors though were so deep and rich; almost seductive just like the color of the sauce.

When I made his banana split and used this in lieu of the strawberry topping he LOVED it!  Now to him this isn’t a classic banana split because it didn’t contain the holy trinity of sauces.  This, he said, was ‘elegant’.  LOL

Blueberry Ice Cream Topping

• Author: The Kitchen Whisperer

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Ingredients

• 4 cups fresh blueberries
• 2/3 cup white sugar
• 1 teaspoon lemon juice *optional (this helps break up the sweetness)
• 1/2 teaspoon butter

Instructions

1. In a medium sauce pan over medium-high heat add in blueberries, sugar and lemon juice.
2. Cook for 15-20 minutes or until the sauce thickens; stirring occasionally.
3. If the mixture starts to foam, add in the butter and stir.
4. Pour all but 1/3 cup into a bowl.
5. Using an immersion blender, puree.
6. Pour this back with the remaining 1/3 cup.
7. Allow to slightly cool.
8. Pour into a glass jar and cover.
9. Store in the refrigerator.

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