Ice Cream And Raspberry Sauce (Vanilla Sauce)

By Dad

This is the ice cream sauce and raspberry sauce that we put on Croissant French toast. Usually served during the Sunday morning session of General Conference. Makes 4 servings. The original recipe is found here: https://www.tasteofhome.com/recipes/croissant-french-toast/

Breakfast
Total Time: 0 min
Ingredients
  • 1 Tablespoon All Purpose Flour
  • 4 Egg Yolks
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Whipping Cream
  • 1/2 Cup Sugar
  • 2 Scoops Vanilla Ice Cream
  • 2 Cups Unsweetened Raspberries (For Berry Sauce)
  • 2 Tablespoons Sugar (For Berry Sauce)
Instructions
  1. In a bowl, combine flour, egg yolks, and vanilla; set aside.
  2. In a saucepan over medium-high heat, bring the whipping creams and sugar to a boil. Remove from heat.
  3. Stir a small amount of hot cream mixture in egg yolk mixture; return all to the pan, stirring constantly.
  4. Bring to a gentle boil; cook and stir for 2 minutes.
  5. Remove from heat; stir in ice cream until melted. Set aside.
  6. FOR RASPBERRY SAUCE: combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 minutes. Set aside.
Original Recipe Photos
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