Once you make homemade ice cream topping, you’ll never buy the stuff sold in little jars (or squirt bottles!) at the supermarket again. There’s just nothing quite like fresh, seasonal fruit cooked into luscious ice cream toppings. If you have children in your home, feel free to use them as a perfect excuse to try this recipe. I won’t tell.
Ingredients (Makes 1 pint)
2 cups blueberries
1 cup sugar
1 teaspoon cinnamon
2 tablespoons finely diced lemon (peel included)
1 teaspoon cornstarch
2 tablespoons water
Directions
Step 1) Combine blueberries, sugar, cinnamon, and lemon in a medium saucepan. Cook over low-medium heat with 
stirring until berries open and sugar dissolves.
Step 2) Bring blueberry mixture to a gentle boil and boil (gently!) with stirring for 5 minutes. Be sure to stir along the bottom of the saucepan so that the bottom does not burn.
Step 3) Whisk together cornstarch and water. Pour cornstarch mixture into the blueberry mixture and stir well. Allow blueberry mixture to boil for 1 more minute. Remove from heat.
Step 4) Allow to cool, then transfer to a pint size mason jar. Ladle over ice cream! Store leftovers in the refrigerator.
Crowded Earth Kitchen 