Categories: frozen desert
Ingredients
- 1 baked (9-inch) pastry shell
- 1 quart vanilla ice cream
- 1/2 cup toasted slivered almonds
- 1 can (16 1/2 oz.) Oregon pitted Dark Sweet Cherries
- water
- 5 tsp. cornstarch
- 1 Tbsp. lemon juice
- 1/4 cup almond flavored liqueur
- 1 1/2 tsp. grated lemon peel
Directions
- Place cooled baked pastry shell in freezer 1 to 2 hours or until thoroughly chilled.
- Soften ice cream slightly mix in almonds. Spread into cold shell taking care not to crack pastry. Seal surface with plastic wrap. Freeze at least 4 hours or until firm.
- Drain cherries; reserve syrup. Add water to syrup to equal 1 cup. Combine with cornstarch and lemon juice. Cook and stir until mixture thickens; cook 1 minute longer. Add cherries, liqueur and grated lemon peel. Col sauce thoroughly. Spoon over ice cream.
-
makes 1 (9-inch) pie