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Orange-Ginger Ice Cream Sauce

Makes: 10 to 12 servings
Prep 15 mins Chill 2 hrs to 24 hrs
Orange-Ginger Ice Cream Sauce
  • 1  tablespoon  cornstarch
  • 1  tablespoon  water
  • 1 1/4  cups  water
  • 1/4  cup  frozen orange juice concentrate
  • 2  tablespoons  honey
  • 1/8  teaspoon  salt
  • 1 15  ounce can  mandarin orange sections, drained
  • 2  tablespoons  finely chopped crystallized ginger
  •  Vanilla bean ice cream
  •  Sliced almonds, toasted (optional)

1. In a small bowl, combine cornstarch and the 1 tablespoon water, stirring until smooth; set aside.

2. 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.

3. 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.

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