May 28, 2010

http://www.southernliving.com/

Lemon-and-Ginger Ice-Cream Tart

Makes 8 servings
Hands-on time: 15 min.; Total time: 4 hr., 5 min.

½ (16-oz.) package crisp gingersnap cookies
3 Tbsp. melted butter
3 Tbsp. sugar, divided
1 (14-oz.) container HÄAGEN-DAZS FIVE Lemon All Natural Ice Cream
1 cup fresh blackberries
1 cup fresh raspberries
2 Tbsp. chopped crystallized ginger
½ tsp. lemon juice

Preheat oven to 325°. Place cookies in a large zip-top plastic bag; seal bag, and finely crush cookies using a rolling pin (about 2 cups crushed); pour into a large bowl. Stir in melted butter and 2 Tbsp. sugar. Press on bottom and up sides of a 9-inch square tart pan with removable bottom. Place on a baking sheet.

Bake crust at 325° for 10 to 12 minutes or until lightly browned. Let cool 10 minutes; freeze 20 minutes or until cold.

Meanwhile, let ice cream stand at room temperature 20 minutes or until slightly softened. Spread over cooled crust in pan. Freeze 3 hours or until firm.

Toss together blackberries, next 3 ingredients, and remaining 1 Tbsp. sugar in a medium bowl. Let berry mixture and tart stand at room temperature 10 minutes. Remove tart from pan, and place on a serving stand or plate. Top with berry mixture.