Blueberry Ice Cream Pie
1 qt. blueberries (4 cups)
1 cup sugar
2 cups water
1/4 cup cornstarch
1 ready-made 9" graham cracker crust
1 qt. vanilla ice cream (or peach, etc.)
2 Tab. orange juice
Combine blueberries and sugar and put into medium size saucepan. Mix water and cornstarch in a bowl and then stir into berries in the saucepan. Cook mixture on med-low heat, stirring continuously, until thickened. Remove from heat and allow to cool. Reserve 1/2 cup of this sauce for garnish. Spoon remaining sauce into pie crust. Spoon softened ice cream over berry sauce in pie crust. Stir orange juice into reserved 1/2 cup of berries and drizzle over ice cream. Freeze. Makes 6-8 servings.
Note: Remove pie from freezer about 30 minutes before serving to soften enough to cut.
1 cup sugar
2 cups water
1/4 cup cornstarch
1 ready-made 9" graham cracker crust
1 qt. vanilla ice cream (or peach, etc.)
2 Tab. orange juice
Combine blueberries and sugar and put into medium size saucepan. Mix water and cornstarch in a bowl and then stir into berries in the saucepan. Cook mixture on med-low heat, stirring continuously, until thickened. Remove from heat and allow to cool. Reserve 1/2 cup of this sauce for garnish. Spoon remaining sauce into pie crust. Spoon softened ice cream over berry sauce in pie crust. Stir orange juice into reserved 1/2 cup of berries and drizzle over ice cream. Freeze. Makes 6-8 servings.
Note: Remove pie from freezer about 30 minutes before serving to soften enough to cut.
