Cherry Glazed Ice Cream Cake
|Vanilla wafer crust||1|
|Vanilla ice cream||1 Quart, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||3 1⁄2 Tablespoon|
|Canned red sour pitted cherries||1 Pound, drained, reserve liquid (1 Can / 2 Cups)|
|Red food coloring||12 Drop|
|Almond extract||6 Drop|
|Toasted sliced almonds||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped and sweetened|
Spread ice cream in crust; freeze.
Mix thoroughly sugar, cornstarch and salt in a saucepan.
Gradually add reserved liquid.
Cook, stirring con1 stantly, until thick and clear.
Stir in cherries, food coloring and extract; chill.
To serve, lift cake from pan by foil extending over edges and gently remove foil from crust.
Place cake on board and spread cherry mixture over ice cream; sprinkle with almonds.
Cut into wedges with electric knife and serve immediately, topping each serving with spoonful of whipped cream.
Vanilla Wafer Crust: Preheat oven to 350°.
Line 8-inch round layer cake pan with heavy foil extending over edges.
Combine 1 1/2 cups vanilla wafer crumbs and 1/6 cup butter, melted; mix well.
Press firmly against bottom and sides of pan.
Bake 8-10 minutes.