| Meat |  | Veggie |  | Bread |  | Appetizer |  | Dessert |

Graham Cracker Sundaes
by Tara Lane, pastry chef

Ingredients: (8 servings)

• 2 pt. vanilla ice cream, softened slightly
• 1? c. (7 oz.) graham cracker crumbs
• 1 stick unsalted butter
• 2? Tbsp. balsamic vinegar
• 2 pt. raspberries

Directions:

I. In a standing mixer or working in batches with a food processor, blend ice cream with graham crackers. Transfer to a plastic container, pressing plastic wrap directly onto surface of ice cream. Cover and freeze for at least 30 min.
2. In small saucepan, cook butter over moderate heat, stirring occasionally, until golden brown and fragrant about 5 min. Transfer butter to heatproof bowl and stir in vinegar.
3. Spoon berries into individual bowls and drizzle with the butter sauce. Scoop ice cream over berries and serve.

Make ahead: Graham cracker ice cream can be prepared and stored up to 2 days in freezer.