Ingredients
Sauce:
1/2 cup water
1/4 cup GOLDEN BLOSSOM HONEY
1 tablespoon cornstarch
1/8 teaspoon almond extract
1 (16 ounce) package frozen pitted dark sweet cherries
1/2 gallon vanilla ice cream, regular or light, softened
1 ready-made chocolate crumb piecrust, found in baking aisle
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sauce:
Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat, stirring. Cook until thickened, about 2 minutes. Set aside.
Spoon ice cream into a large bowl to soften, stirring occasionally. As soon as it is soft enough, gently fold in 1/2 cup of the cherry sauce. Spoon into pie shell. Cover and freeze at least 3 hours.
To serve, remove pie from freezer. Let soften 5 – 10 minutes. Slice pie and top with cherry sauce.
Serves: 4-6
Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat, stirring. Cook until thickened, about 2 minutes. Set aside.
Spoon ice cream into a large bowl to soften, stirring occasionally. As soon as it is soft enough, gently fold in 1/2 cup of the cherry sauce. Spoon into pie shell. Cover and freeze at least 3 hours.
To serve, remove pie from freezer. Let soften 5 – 10 minutes. Slice pie and top with cherry sauce.
Serves: 4-6
