An important notes from Mr B…
Last night, I had a serious craving for something sweet, so Renée went down to the kitchen and came back with a bowl of this stuff. After the first bite, my exact words to her were, “Oh Baby, you need to blog this!” But I know she won’t. She doesn’t usually like blogging about stuff that’s bad for you, or meat, or stuff made with a lot of store-bought ingredients.
I, on the other hand, have no problem with any of that.
So here’s Renée’s Raspberry Ginger-Butterscotch Sundae, which I’m pretty sure is one of the best ice cream combinations I’ve ever tried.
Raspberry Sundae with Ginger-Butterscotch SaucePrint Recipe Pin Recipe
- 1-3 scoops Vanilla Bean Ice Cream
- 2 tablespoons Butterscotch Syrup
- 1 tablespoon Ginger Syrup
- 1 handful Fresh Raspberries
- Mix two parts butterscotch syrup with one part ginger syrup. Drizzle over ice cream and garnish generously with raspberries.
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I’m pretty sure that after this, Renée will be making butterscotch sauce from scratch. See how I suffer?
Thanks to my lovely wife for taking this picture and Picmonkeying it up for me.