Graham Cracker Ice Cream Sundaes with Raspberries

Ingredients

• 2 pints Vanilla ice cream softened slightly
• 1 1/2 cup Graham cracker crumbs
• 1 stick Unsalted butter
• 1 1/2 tablespoon Balsamic Vinegar
• 2 pints Raspberries

Instructions

1. In a standing mixer or working in batches in a food processor, blend the softened ice cream with the graham cracker crumbs. 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.
2. In a small saucepan, cook the butter over moderate heat, stirring occasionally until golden brown and fragrant, about 5 minutes. Transfer the brownd butter to a heatproof bowl and stir in the vinegar. Spoon the berries into bowls and drizzle with the warm brown-butter balsalmic sauce. Scoop the ice cream over the berries right away.