Sea Buckthorn and Toffee Sauce for Ice Cream
Combine Sea Buckthorn Berrie with home made toffee to make yourself a heavenly trickle ontop of plain ice cream.
- 2 3/5 oz Sea Buckthorn-Apricot Berrie
- 5 3/10 oz double cream
- 1/4 cup brown sugar
- 1 oz butter
- 1 tsp vanilla sugar
Mix Berrie, cream and brown sugar in a saucepan. Cook over low heat for about 20–30 min until the sauce begins to thicken. Add butter and vanilla sugar, mixing thoroughly.
The recipes have been drawn up using the imperial units system.