Blueberry Ice Cream Pie

(Courtesy of Better Homes and Gardens)

Ingredients:
1 1/2 c. slivered almonds
2 Tbsp. packed light brown sugar
1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted
BLUEBERRY SAUCE:
3 c. blueberries, rinsed, well-drained and carefully picked over for damaged berries
1/3 c. granulated sugar
1 tsp. cornstarch 
1/4 tsp. kosher salt
1 tsp. grated lemon zest
2 tsp. freshly squeezed lemon juice
OTHER:
1 homemade or purchased vanilla ice cream
3/4 c. blueberry sauce
1/2 c. creme fraiche or sour cream
1/2 c. sour cream
1 Tbsp. sugar
2 c. fresh blueberries, rinsed, picked over and well dried on paper towel-lined baking sheets
Remaining blueberry sauce, heated

Directions:
Preheat oven to 350 degrees.  In bowl of food processor fitted with a steel blade combine almonds, brown sugar and salt.  Pulse until coarsely ground.  Transfer to bowl and stir in melted butter.  Turn into 9 inch pie plate.  With fingers press onto bottom and sides to form a firm, even layer.

Bake 8-12 minutes or until lightly golden.  Don't overbrown or the crust will have an overpowering flavor.  Allow to cool completely on a rack.  Transfer to freezer until ready to use (may be made up to a weed in advance and frozen, tightly wrapped).

In a large, wide, nonreactive skillet combine blueberries, sugar, cornstarch and salt, stirring well with a spoon to distribute the sugar and cornstarch.  Add zest, lemon juice, water and a few gratings of fresh nutmeg; stir again to blend.

Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer.  Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

Set aside to cool; refrigerate sauce until completely chilled before proceeding.

Transfer ice cream to a mixing bowl and let stand in the refrigerator for 30 minutes or until just softened.

Spoon half into prepared crust.  Spread into even layer and top with the chilled blueberry sauce.  Spoon onto remaining ice cream and spread to edges.

Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

To serve: in chilled mixing bowl, whisk creme fraiche, heavy cream and sugar until just thickened to spreading consistency.  Do not overbeat.  Spread cream mixture over pie; top with blueberries.  Serve with heated sauce on the side.