- Makes: 10 servings
- Prep: 15 mins
- Chill: 2 hrs to 24 hrs
Orange-Ginger Ice Cream Sauce
cup frozen orange juice concentrate
15 ounce can mandarin orange sections, drained
tablespoons finely chopped crystallized ginger
Vanilla bean ice cream
Sliced almonds, toasted (optional)
- In a small bowl, combine cornstarch and the 1 tablespoon water, stirring until smooth; set aside.
- In a medium saucepan, combine the 1-1/4 cups water, orange juice concentrate, honey, and salt. Bring to a gentle boil over medium to medium-high heat, stirring frequently. Whisk in cornstarch mixture. Return to boiling; reduce heat. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
- Stir in mandarin oranges and ginger; cool. Cover and chill for 2 to 24 hours. Serve over ice cream. If desired, sprinkle each serving with almonds.