Recipe - Blueberry Ice Cream Pie

CRUST
2 One half cup Slivered blanched almonds;
lightly toasted
5 tablespoon Firmly packed golden brown
sugar
One fourth teaspoon Ground cardamom; (optional)
; (generous)
5 tablespoon Unsalted butter; melted

FILLING
2 pt HaagenDazs Blueberry and
Cream ice cream
One half cup Chilled whipping cream
1 tablespoon Sugar
One fourth teaspoon Ground cardamom; (optional)
; (generous)
2 cup Blueberries

For crust:

Combine first 3 ingredients in processor and chop finely, using on/off
turns.

Transfer to bowl. Mix in butter. Press firmly into bottom and up
sides (but not rim) of 10inch glass pie plate. Freeze 15 minutes.

Preheat oven to 350F. Bake crust until center is golden, covering
edges with foil if browning too quickly, about 19 minutes. Cool 5
minutes. If edges have slipped, gently press into place. Cool almond
crust completely.

For filling:

Soften ice cream in refrigerator until spreadable but not melted.
Spread in crust.

Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared
3 days ahead. Cover tightly.)

Whip cream, sugar and cardamom until stiff peaks form. Spread over
pie. Top with berries and serve.

Serves 8.

Bon Appetit August 1990

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