1 ½ cup slivered almonds 2 tablespoon packed light brown sugar ½ teaspoon kosher salt 3 tablespoon unsalted butter, melted
Blueberry Sauce
3 cup blueberries, rinsed, well drained, and carefully picked over for damaged berries ⅓ cup granulated sugar 1 teaspoon cornstarch ¼ teaspoon kosher salt 1 teaspoon grated lemon zest 2 teaspoon freshly squeezed lemon juice A few gratings of nutmeg (about 1/8 tsp.) 1 tablespoon water
Assemble and Serve
1 quart homemade or purchased vanilla ice cream ¾ cup of the Blueberry Sauce, chilled ½ cup crème fraîche or sour cream ½ cup heavy cream 1 tablespoon sugar 2 cup fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets Remaining Blueberry Sauce, heated
