Ingredients: 1 turkey breast, skinless, de-boned and halved, 3 tbsps cajun spices, 2 tbsp olive oil, 2 cups vanilla ice cream, 2 tbsps currant jelly, 1 tbsp cornstarch, 1 tsp salt, 5 drops hot sauce, 2 tbsps horseradish.

Directions: Rub the breasts with the cajun spices on both sides. Sprinkle with olive oil and place into a plastic bag for at least 1 hour.

To make sauce, melt the ice cream in a heavy saucepan over low heat. Combine the currant jelly, cornstarch, salt, and hot sauce to make a smooth paste. Add to the ice cream and turn heat to medium, stirring slowly. Cook the sauce until thick and just comes to a bubble. Remove from heat and add the horseradish.

In a heavy skillet or on the grill, cook the turkey breast to a bronzed brown on both sides and breasts are fully cooked. Serve sauce over sliced breast.