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Le Cafe Au Lait

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Ginger Rum Ice-Cream Pie

1 1/2 cups chocolate wafer crumbs(about 25 wafers)

1/4 cup butter or margarine, melted

2 tablespoons chopped crystallized ginger or 1/4 tsp ground ginger

1/4 cup rum or 1 tsp rum flavoring

2 tsp instant coffee

1 quart vanilla ice cream, slightly softened

Heat oven to 350 degrees. Mix crumbs and butter; reserve 1-2 tablespoons crumb mixture for topping. Press remaining mixture firmly and evenly against bottom and side of 9 inch pie plate. bake until set, 8-10 minutes. Cool

Stir rum, ginger, and instant coffee into softened ice cream;pour into pie shell. freeze uncovered until firm, about 4 hours. Wrap and label; freeze up to 3 weeks(means will keep up to 3 weeks)

15 minutes before serving, unwrap pie and let stand at room temperature for easier cutting

Apricot-Almond Ice-Cream Pie: Substitute 1/2 cup diced roasted almonds and 1/2 cup apricot preserves for ginger and coffee.

Banana Ice-Cream Pie: Substitute 2 bananas, mashed and 1/4 cup frozen orange juice concentrate, thawed for the rum, ginger and coffee.

Berry Berry Parfait

1 (10 ounce) package frozen strawberries, thawed

1/4 cup granulated sugar

2 tablespoons cornstarch

2 cups frozen sliced strawberries, thawed

2 teaspoons lemon juice

1 quart vanilla ice cream

1 cup sour cream

6-8 sprigs fresh mint, optional for garnish

Procedure:

1. Drain raspberries, reserving syrup. combine the reserved syrup with enough water to measure 1 cup

2. Combine granulated sugar and cornstarch in a medium saucepan and mix well. Stir in raspberry syrup mixture and sliced strawberries

3. Cook mixture over medium heat, stirring continually, until thickened. remove from heat. Stir in raspberries and lemon juice. Chill, covered, in the refrigerator for 30 minutes.

4.Reserve 6 to 8 tablespoons of the raspberry sauce

5.Spoon one-third of remaining raspberry sauce into bottom of 6-8 parfait or sundae glasses. top each with a scoop of ice cream. Add a second layer of raspberry sauce and top with the sour cream. Spoon remaining raspberry sauce over sour cream and top with a second scoop of ice cream

6. Drizzle parfaits with reserved raspberry sauce. Garnish with mint, if desired

Serving Size:

8 servings