Raspberry butterscotch sauce from Rose's Ice Cream Bliss (page 199) by Rose Levy Beranbaum

  • corn syrup
  • frozen raspberries
  • Show all ingredients...

  • EYB Comments

    Can substitute dark brown sugar for muscovado sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for muscovado sugar.

  • dbuhler on April 07, 2025

    This is amazing! I made a cheesecake ice cream base (from a different book) and made this sauce to ripple through the ice cream. It took a while to make the sauce but it was completely worth it! I saw that this recipe is in many of her other books and I can't wait to read about how she incorporates it in baking. I didn't use all the sauce as the ripple and I'm not embarrassed to admit that my husband and I finished off the sauce with a spoon. Yum!

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