posted by Connie 02-03-100 6:33 PM
Ice Cream book by Mable and Gar Hoffman
Raspberry Ice Cream Topping
1 (10 oz.) pkg. frozen raspberries, thawed
1 teaspoon cornstarch
2 tablespoons cold water
1/4 cup currant jelly
Puree raspberries in blender or food processor fitted with metal blade; set aside.
In a small saucepan, dissolve cornstarch in cold water. Stir in raspberry puree. Stir over medium heat until mixture comes to a boil, stirring constantly, simmer over low heat 1 minute. Stir in currant jelly until melted.
Pour through a fine strainer to remove seeds, if desired. Cool to room temperature.
Makes about 1 cup.