Ingredients

Baked 9-inch pie shell
5 cups frozen marionberries or other fresh or frozen blackberries
4 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons lemon juice
Marionberry-chocolate ice cream (recipe follows)

Crush 2 1/2 cups of marionberries with a fork or pastry blender; stir in cornstarch, sugar and lemon juice. If using frozen berries, return remaining berries to freezer.
Cook berry cornstarch mixture over medium-high heat, stirring constantly, until mixture is clear and is thick enough to hold a plastic spoon straight up in the center, 4 to 6 minutes. Remove from heat and cool mixture completely in refrigerator, stirring occasionally. Fold remaining berries gently into cooked, cooled berries. Turn into crust. Refrigerate until well chilled. Serve with marionberry-chocolate ice cream. Makes 8 servings.

Marionberry-Chocolate Ice Cream

4 cups marionberries or other blackberries, fresh or frozen (thawed)
1 cup sugar
2 cups half and half
2 teaspoons vanilla extract
3/4 cup dark chocolate chunks or chips
3/4 cup chopped roasted hazelnuts or toasted almonds

Directions

Puree marionberries in food processor or blender. Strain to remove seeds. (This will give you about 2 cups puree.) Stir in sugar, half and half and vanilla, and chill. Transfer berry mixture to ice cream maker and process according to manufacturer's instructions. When ice cream is ready (at soft-serve stage), add the chocolate and hazelnuts, mixing in thoroughly. Makes 1 1/2 quarts of ice cream.