Black Forest Ice Cream Pie

Dark Chocolate Ice Cream

Vanilla Bean Ice Cream

Chocolate crust for 9 inch pie plate

1 3/4 chocolate cookie crumbs

2 6tablespoons melted butter

Combine and press into plate.

Bake at 350 degrees for 8-10 minutes. Let cool

Cherry topping

2 tablespoons corn starch

1/2 cup cherry juice

1/2  cup sugar, plus more if needed

3/4 tsp. lemon juice

1/8 tsp nutmeg

1/4 tsp. cinnamon

1/8 tsp. salt

3 cups whole pitted cherries, fresh or frozen

1/2 tsp almond extract

1 tablespoons butter

Combine cornstarch and 1 cup water and whisk until well combines, set aside. In a large saucepan add sugar, spices and remaining water and bring to boil and stir until sugar is completely dissolved. Whisk in cornstarch mixture and cook and stir constantly until thick and smooth. Add cherries and stir gently over medium low heat until cherries are tender. Remove from heat and stir in almond extract and butter until melted. Place the cherry mixture into a bowl and place into a water bath until cooled, stir every so often.

Chocolate Ganache

12 oz. semi sweet chocolate

12 oz. heavy cream

Heat cream in microwave until very hot, not boiling. Stir in chopped chocolate and stir until well combined. Set aside to cool.

Heavy Cream -Sweetened with powdered sugar and whipped stiff. for garnish

Shaved milk chocolate for garnish

Layer all components and freeze.