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3/4 pound margarine
3 cup brown sugar
4 and 1/2 scoops vanilla ice cream
6 pints blueberries
6 pints strawberries, thinly sliced
3 bananas, thinly sliced
1/2 cup Binyamina Chocolate Liqueur
In eight-quart pot, melt margarine and sugar.
Add vanilla ice cream and cook over low heat, until ice cream is melted.
Add fruit and simmer for 15 minutes until well heated but not mushy.
Remove from heat and add liqueur. Serve immediately over scooped ice cream, 3 tablespoons per serving. This recipe yields enough sauce for a 3 and 1/2 gallon tub of ice cream.
Photography and styling by Peri Photography
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