You will need:
- 1 graham cracker crust
- 4 c. fresh (or frozen) blueberries
- 1 c. sugar
- 2 c. water
- 1/4 c. cornstarch
- 2 T. orange juice
- 1 quart vanilla or strawberry ice cream, slightly softened
Mix together water, cornstarch, sugar and blueberries. Cook until thick. Cool. Spoon into crust, reserving about 1/3 c. for topping. Cover berry layer with ice cream. Add orange juice to reserved blueberry topping and drizzle over top of ice cream layer. Refreeze. Remove 30 minutes before serving.
Contributed by Sue Rogers, srogers@massed.net |
