Red, White, and Blueberry Ice Cream Sundaes

Ingredients

• 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

Instructions

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.