Cherries Jubilee Ice Cream Pie |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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From 'Cooking Light Annual Recipes 2006' Ingredients:
1/3 cup water |
1/4 cup sugar |
2 tablespoons brandy |
1 tablespoon cornstarch |
1 (12 ounce) package pitted frozen dark sweet cherries |
2 tablespoons butter, melted |
2 tablespoons honey |
1 1/2 cups graham cracker crumbs (about 9 cookie sheets) |
4 cups low-fat vanilla ice cream, softened |
Directions:
1. Preheat oven to 375 degrees.
2. Combine first five ingredients in a medium sauce pan. Bring to boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
3. Combine butter and honey in a medium bowl. Add cracker crumbs, stirring to blend. Press into bottom and up sides of a 9-inch pie plate. Bake at 375 for 8 minutes. Cool completely.
4. Place 1/2 cup cherry mixture in a food processor; process until smooth. Place remaining cherry mixture in an airtight container; cover and chill.
5. Place ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to acheive a swirl pattern. Spoon mixture into cooled crust. Cover and freeze four hours or until firm. Top with reserved cherry sauce just before serving.
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