Recipe courtesy of Sandra Lee
Episode: Ice Cream
Save Recipe Print
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Port Sauce:
Sundae:

Directions

Bring Ruby Port and sugar to a boil in heavy small saucepan over high heat. Reduce heat and simmer for 10 minutes, or until mixture is syrupy. Cool sauce slightly.

Scoop ice cream into 4 wine glasses or sundae dishes. Spoon 1/4 cup of warm sauce over each glass of ice cream, and then spoon hot fudge sauce over. Sprinkle with white morsels. Serve immediately.

Cook's Note: The Ruby Port sauce can be made 1 day ahead. Cover and refrigerate, and then reheat in the microwave.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

San Francisco Pilaf

Recipe courtesy of Kelsey Nixon

San Francisco Sourdough

Recipe courtesy of Dan Leader

San Francisco Cioppino

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories