Ice cream toppings

(WTNH) - July is National Ice Cream Month and what better way to celebrate than with foodie Stephen Fries. He joined Connecticut Style and shared some delicious ice cream topping recipes.

Blueberry Topping
2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 teaspoon vanilla extract or lemon extract

Clean blueberries, place in a bowl and crush them. Add sugar, lemon juice and salt. Mix well. Place in a small saucepan and bring blueberry mixture to a boil. Add vanilla or lemon extract. Chill.

Peanut butter and chocolate sauce
1 cup corn syrup
1 cup creamy peanut butter
1/2 cup heavy cream
1 cup semisweet chocolate chips

In a 2-quart saucepan, combine corn syrup, peanut butter, and cream. Bring to a boil. Add chocolate chips and stir until melted. Store in the refrigerator. To serve, warm up and drizzle over ice cream.

Brandied Cherries
(recipe from Jeni’s Splendid Ice Creams at Home)
1 pound fresh black cherries, pitted, or frozen black cherries
¼ cup sugar
¼ cup brandy

Combine the cherries, sugar and brandy in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from the heat and let cool. Refrigerate overnight if possible before serving.