Blueberry Ice Cream Pie

• 2 1/2 cups slivered blanched almonds, lightly toasted
• 5 tablespoons firmly packed golden brown sugar
• 1/4 teaspoon (generous) ground cardamom (optional)
• 5 tablespoons unsalted butter, melted
• 2 pints Haagen-Dazs Blueberry and Cream ice cream
• 1/2 cup chilled whipping cream
• 1 tablespoon sugar
• 1/4 teaspoon (generous) ground cardamom (optional)
• 2 cups blueberries

1. Combine first 3 ingredients in processor and chop finely, using on/off turns.
2. Transfer to bowl.
3. Mix in butter.
4. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate.
5. Freeze 15 minutes.
6. Preheat oven to 350F.
7. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes.
8. Cool 5 minutes.
9. If edges have slipped, gently press into place.
10. Cool almond crust completely.
11. Soften ice cream in refrigerator until spreadable but not melted.
12. Spread in crust.
13. Smooth surface.
14. Freeze until firm, at least 2 hours.
15. (Can be prepared 3 days ahead.
16. Cover tightly.)
17. Whip cream, sugar and cardamom until stiff peaks form.
18. Spread over pie.
19. Top with berries and serve.

slivered blanched almonds, golden brown sugar, ground cardamom, unsalted butter, haagen, chilled whipping cream, sugar, ground cardamom, blueberries

Taken from www.epicurious.com/recipes/food/views/blueberry-ice-cream-pie-586 (may not work)