Red, White, and Blueberry Ice Cream Sundaes

• 1 cup plus two 1/2-pint baskets blueberries
• 2 teaspoons fresh lemon juice
• 2 cups powdered sugar
• 1 cup whipping cream
• 1/4 cup water
• 3/4 cup chilled whipping cream
• 1 pint vanilla ice cream
• 1 pint raspberry sorbet
• 1 pint strawberry ice cream
• 1/2 cup pecans, toasted, chopped

1. Combine 1 cup blueberries and lemon juice in medium bowl; mash well.
2. Sift powdered sugar into heavy medium nonstick skillet.
3. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes.
4. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer.
5. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up).
6. Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes.
7. Remove from heat.
8. Stir in mashed blueberries; strain into medium saucepan, pushing berries through.
9. (Can be made 3 days ahead.
10. Cover; chill.)
11. Rewarm sauce over low heat.
12. Beat 3/4 cup cream in medium bowl to soft peaks.
13. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes.
14. Spoon warm sauce over.
15. Top with remaining blueberries, whipped cream, and pecans.

baskets blueberries, lemon juice, powdered sugar, whipping cream, water, chilled whipping cream, vanilla ice cream, raspberry sorbet, strawberry ice cream, pecans

Taken from www.epicurious.com/recipes/food/views/red-white-and-blueberry-ice-cream-sundaes-105328 (may not work)