Back to blogging! Hooray! We’ve been in our new house five weeks now, and we’re finally settled enough that I can sit at the computer and chronicle a new good thing: the ice cream pie. My friend Kerstin made an inspirational one last week, and then Cooking Light suggested a great dessert would be lemon sorbet with a ginger snap crust. Well, with Brickley’s (in Wakefield, RI) in mind, Rex made a terrific lemon ice cream by adding the zest of two lemons to the Best’s vanilla ice cream, and it worked out well. I couldn’t find a recipe for a ginger snap crusts, so I improvised a little, and thought it worked (for once!).

Spiced Graham Pie Crust

1 bag graham crackers, crushed
1/4 c. almonds, toasted
2 T. sugar
2 T. butter, melted
1 t. cinnamon
1/2 t. ginger
dash of allspice

Preheat oven to 325 degrees. Combine graham crackers, almonds and sugar in a food processor  and pulse until almonds and grahams are pea-sized or smaller (or put them in a baggie and crush with a rolling pin). Add melted butter and spices (which you can adjust to your taste), and continue to pulse until the mixture looks like wet sand. Press the graham mixture into an 8″ or 9″ pie dish, and press down with the bottom of a measuring cup to make uniform. Bake 12-15 minutes, or until fragrant. Let cool on a wire rack. Fill with soft ice cream, then freeze 1-2 hours, until firm.