Your guests will love this refreshing summertime blueberry and peach ice cream dessert.

Blueberry-Peach Ice Cream Torte

2 cups fresh peaches, peeled and sliced
2 tablespoons granulated sugar
12 ladyfingers, split
1/2 gallon vanilla ice cream, slightly softened

 

Sauce:
1/3 cup granulated sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries (if frozen, unthawed)

1. In the container of a blender, combine peach slices and 2 tablespoons sugar. Process until smooth. Set aside.
2. Place split ladyfingers upright (rounded side out) around the edge of a 10-inch springform pan, fitting close together.
3. Place ice cream in large bowl. Swirl in peach mixture. Spoon evenly into prepared pan, pressing gently to level ice cream. Cover with aluminum foil. Freeze for at least 12 hours or overnight.
4. In 2 quart saucepan combine 1/3 cup sugar and cornstarch; stir in water. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, about 3 to 5 minutes. Cook for 1 minute. Remove from heat and stir in butter, lemon juice and lemon peel. Cool for 10 minutes and then stir in blueberries. Chill. Just before serving, pour sauce over top of torte.

Makes 12 servings.