Apricot Almond Swirl Ice Cream Pie
- 7 ounces amaretti cookies
- 5 tablespoons butter, melted
- 1 3/4 cups dried apricot halves, preferably Blenheim
- 3/4 cup honey
- 2 quarts vanilla ice cream, divided
- 1 cup toasted sliced almonds
- Preheat oven to 325.
- Grind cookies into fine crumbs in a food processor.
- Drizzle in 4 tablespoons melted butter and blend until crumbs start to come together, adding more melted butter as needed.
- Press crumb mixture firmly over bottom (not side) of an 8-inch cheesecake pan with removable rim.
- Bake until crust is set, about 10 minutes.
- Let crust cool completely.
- Meanwhile, simmer apricots with 1 1/2 cups water and the honey, covered, until apricots are very soft, 15 minutes; let cool.
- Take 1 quart ice cream out of freezer to soften.
- Arrange 1 cup apricots over cooled cookie crust.
- Blend remaining apricots and liquid in a blender into a thick, pourable puree (add more water if needed).
- Strain.
- Stir softened ice cream until smooth.
- Spread over apricots in crust, set on a plate, and freeze until firm, about 1 hour.
- Spoon on all but 2 tablespoons apricot puree.
- Freeze until puree firms, about 1 1/2 hours.
- Let remaining 1 quart ice cream soften; spread over puree.
- Top ice cream with small dollops of remaining puree, then swirl with a chopstick.
- Freeze 2 hours more.
- Remove rim of pan and pat almonds firmly into side of pie.
- (If pie wont come out easily, set it over a bowl of hot water for a couple of minutes; slide a thin knife between the pan edge and crust.
- Pie should pop right out.)
- Serve immediately, though pie can be softened for 5 minutes at room temperature if necessary for easier slicing.
amaretti cookies, butter, apricot halves, honey, vanilla ice cream, almonds
Taken from www.foodrepublic.com/recipes/apricot-almond-swirl-ice-cream-pie-recipe/ (may not work)