|1||3 inch cinnamon stick|
|OR Raspberry ice cream|
|1||pt||Vanilla ice cream|
In a medium saucepan over medium heat, bring three tablespoons water with the blueberries, sugar and cinnamon stock to a simmer. Cover and simmer for three minutes. Then uncover and cook gently over low heat for five minutes. Transfer to a bowl to cool. Cover and chill thoroughly about five hours or up to a week.
To serve, discard the cinnamon stock and spoon one tablespoon blueberry sauce into the bottom of a tall sundae glass or goblet. Add a scoop of raspberry ice cream or sorbet and cover with more blueberry sauce. Top with a scoop of vanilla ice cream and more blueberry sauce.