Graham Cracker Ice Cream Sundaes with Raspberries

• 2 pints vanilla ice cream, softened slightly
• 1 1/2 cups graham cracker crumbs (7 ounces)
• 1 stick (4 ounces) unsalted butter
• 2 1/2 tablespoons balsamic vinegar
• 2 pints raspberries

1. In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs.
2. Transfer to a plastic container, press plastic wrap directly onto the surface of the ice cream, cover and freeze until firm, at least 30 minutes.
3. In a small saucepan, cook the butter over moderate heat, stirring occasionally, until golden brown and fragrant, about 5 minutes.
4. Transfer the browned butter to a heatproof bowl and stir in the vinegar.
5. Spoon the berries into bowls and drizzle with the warm brown-butter balsamic sauce.
6. Scoop the ice cream over the berries and serve right away.

vanilla ice cream, graham cracker crumbs, butter, balsamic vinegar, pints raspberries

Taken from www.foodandwine.com/recipes/graham-cracker-ice-cream-sundaes-raspberries (may not work)