Bilberry pie ice cream with cake layer from filbert

Bilberry pie ice cream with cake layer from filbert

Ingredients:
Cake layer:
Unsalted crackers or crunchy cookies – 8 pieces (or 1,5 glasses of crumb)
Chopped filbert – ? glasses
Desi – the 6th tablespoons
Stuffing:
Fresh bilberry – 1,25 glasses
Sugar – 2 tablespoons
Water – 3 tablespoons
Lemon juice – 1 tablespoon
Vanilla ice cream - 950 g

Preparation:
In the processor grind crackers and nuts to crumb. Add the softened desi and shake up again. Lay out this weight in form for pie, densely stamp cake layer. Put in the oven heated to 175 degrees and bake to golden crust about 10 minutes. Completely cool.
In small pan mix bilberry, sugar, water and juice of lemon. Bring to the boil, reduce fire and cook so far bilberry will not start blowing up (about 10 minutes). Completely cool. Lay out 450 g of ice cream on the cooled-down basis, half of bilberry stuffing and put form in the freezer for 30 minutes. Then get and lay out the remained ice cream and bilberry. Return to the freezer and leave minimum for 2 hours. Get in 10 minutes before giving.

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