Good quality vanilla ice cream
1 pint fresh raspberries
2 packages (or 24 oz.) frozen raspberries
1 Tbsp. Lemon juice
½ cup super fine sugar
Scoop ice cream into nice round scoops and freeze solidly on cookie sheet. Once frozen, transfer to an airtight container and keep in freezer until ready to serve.Or, you can just scoop into bowl, just make sure it’s really cold as it will melt very fast with the hot raspberries.
Place frozen raspberries into pan and warm gently. Add lemon juice and sugar and cook on medium heat until sugar has dissolved and sauce has thickened a bit, approx. 10min. Keep warm. This is not a particularly thick sauce. If you like a sweeter fruit, add more sugar, but the point is to have a more sour sauce to contrast with the sweet icecream.
If sauce is too seedy for you, strain to remove.
To serve, spoon approx. ¼ to ½ cup into bottom of bowl. Right before serving, place frozen ice cream scoop in center of raspberry sauce. Top with whipped cream, a few fresh raspberries and cookies.