1 qt. vanilla ice cream
12 sm. canned peach halve sauce
1 (10 oz.) pkg. frozen red raspberries, thawed
2/3 c. sugar
1/8 tsp. cream of tartar

Press raspberries through a very fine sieve into a small saucepan. Stir sugar and cream of tartar into a puree. Heat quickly to boiling. Boil 3 minutes. Stir constantly. Cover. Chill. Thickens as it cools.