Blueberry-Peach Ice Cream Torte

• 2 cups fresh peaches, peeled and sliced
• 2 tablespoons sugar
• 12 ladyfingers, split (1 pkg)
• 2 liters vanilla ice cream, slightly softened
• 13 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 2 tablespoons butter (or margarine)
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 2 cups fresh blueberries (or frozen do not thaw)

1. in a 5 cup blender container combine peach slices and 2 tablespoon sugar.
2. cover and blend at high speed until well blended, set aside.
3. place split ladyfingers upright (rounded side out) around edge of a 10" springform pan, fitting closely together.
4. place ice cream in large bowl, swirl in peach mixture.
5. place by spoonfuls evenly into prepared pan, pressing gently to level ice cream.
6. cover with aluminum foil, freeze at least 12 hours or overnight.
7. in a 2 qt saucepan combine 1/3 cup sugar and cornstarch, stir in water, cook over med heat stirring occasionally until mixture thickens and comes to a full boil.
8. stir in butter, lemon juice, and lemon peel.
9. cool 10 minutes.
10. stir in blueberries.
11. just before serving pour sauce over top of torte.
12. Note: 2 cups frozen sliced peaches, thawed can be substituted for 2 cups fresh peaches.
13. Tip: 9" round cake pan can be substituted for 10" springform pan.
14. line with aluminum foil, extending excess aluminum foil over edges.
15. after torte is frozen, lift torte pan using aluminum foil as handles and remove foil.
16. Tip: fresh blueberries make a clear sauce.
17. frozen blueberries make a blueberry-colored sauce.

fresh peaches, sugar, ladyfingers, vanilla ice cream, sugar, cornstarch, water, butter, lemon juice, fresh blueberries

Taken from www.food.com/recipe/blueberry-peach-ice-cream-torte-367880 (may not work)