Source: Campbell's Recipes

Valentine's Day Ice Cream Sundaes
Easy-to-make raspberry and chocolate sauces are what makes these Valentine's sundaes as special as the day they celebrate.
Rating:
Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

 

 
1 pint fresh raspberry or 1 package (about 12 ounces) unsweetened frozen raspberries
3 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 cup heavy cream
1/4 cup milk
5 ounces bittersweet Chocolate, coarsely chopped
1 teaspoon vanilla extract
1 pint ICE CREAM (strawberry, peppermint stick, chocolate, cookie dough, or your favorite)
1 cup heavy cream, whipped to stiff peaks with a little sugar to taste
4 tablespoons chopped pecans or walnuts
Colored candy sprinkles, preferably pink and red
heart-shaped candy for topping sundaes




Place the berries, sugar, and lemon juice in a 2-quart saucepan. Heat over medium-low heat, stirring gently, until heated through and the berries soften.
Remove the saucepan from the heat. Push the sauce through a mesh sieve, pressing firmly on the fruit with the back of a wooden spoon to extract as much juice as possible. Cool and then refrigerate until needed.
Put the cream and milk in a 2-quart saucepan and heat to a boil over medium heat. Remove the saucepan from the heat and add the chocolate. Let stand for 1 minute and then whisk until smooth. Stir in the vanilla. Let the mixture cool before serving.
Spoon the ice cream into 4 individual bowls. Top with the chocolate mixture and then spoon some raspberry sauce over the chocolate. Spoon whipped cream on top and generously scatter nuts and sprinkles over the cream. Top the sundaes with heart-shaped candies.
Make-Ahead: You can make the chocolate sauce ahead of time and reheat it in a saucepan or in the microwave before serving.


Notes:
Nutritional Values per Serving using ,26748,7/22/2011,304.4,4,753.34,582.18,325.45,64.6: Calories 753, Total Fat 65g, Saturated Fat 36g, Cholesterol 153mg, Sodium 102mg, Total Carbohydrate 49g, Dietary Fiber 11g, Protein 10g, Vitamin A 33%DV, Vitamin C 37%DV, Calcium 22%DV, Iron 18%DV

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