Creative Kitchen: Beautiful, Berry-full Ice Cream Topping


Dishing Jackson Hole, Berries, Berry Topping, Ice Cream, Kim Wiess, Creative Kitchen, Vom FassA customer of mine shared this recipe from DeAnne Larrow, Wyoming Outfitter Camp & Chef. I can’t imagine making this over a campfire. But, this is a wonderful way to make your ice cream stand out from the crowd.








Beautiful, Berry-full Ice Cream Topping


  • 1 ½ cups of frozen berries, mixed berries or frozen cherries work best
  • 4 Tbsps. of dark brown sugar
  • Grated nutmeg (use a whole nutmeg and grate it using a fine grater), just a dash
  • 3 Tbsp. Vom Fass Calvados


  • Defrost berries in a microwave for a few seconds.
  • In a medium saucepan, combine the defrosted berries and remaining ingredients over medium heat until the sugar is melted.
  • If the sauce begins to boil, turn down the heat. Stir frequently.
  • Cook for about 5 minutes after the sugar has melted and serve warm over ice cream.

About Author

Never one to shy away from trying something new, Kim Weiss shares her love of cooking and her taste for experimentation with us each week in The Creative Kitchen. Weiss was born into a family of cooks. Her father was a gourmet. Her aunts could collectively cook circles around anyone, and her grandmother, she claims, “was the best southern cook God put on the face of this earth.” Weiss began cooking for her family and friends at age 10 and hasn’t stopped. While formally schooled as a lawyer and not as a chef, she applies the same kind of creativity to cooking that she once put into crafting a legal argument. Weiss is also the owner of Vom Fass, a store selling gourmet culinary condiments, fruit vinegars, exquisite oils, selected wines and spirits.

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