Difficulty: Complicated
Serves 12
Ingredients:
- I quart vanilla ice cream
- 1-2 teaspoons rum flavoring
- 1 quart pistachio ice cream
- 1-1/4 cups heavy cream
- 1/3 cup instant sweetened cocoa
- 1-2 tablespoons creme de cacao or Kahlua
- 2 10-ounce packages frozen raspberries
- 1/4 cup confectioners’ sugar
- pinch of salt
- 1/4 cup brandy
Instructions:
- Place 2-quart metal bowl in freezer to chill.
- Let vanilla ice cream soften, then stir in rum flavoring.
- Coat bottom and sides of chilled bowl, working up to the top (if at any time ice cream begins to thaw or won’t adhere to bowl, return it to freezer until you are able to work with it again).
- Freeze until firm.
- Soften the pistachio ice cream and spread over the vanilla layer.
- Freeze until firm.
- Combine 3/4 cup heavy cream and the cocoa, and beat until stiff.
- Blend in creme de cacao or Kahlua, then spread over pistachio ice cream layer.
- Return to freezer.
- Thaw and drain one package of frozen raspberries and crush through a strainer or sieve, or in a blender.
- Mix 1/2 cup cream, sugar and pinch of salt, then whip until stiff.
- Fold in berries and pile in the center of the frozen ice cream in the bowl.
- Cover with foil and return to the freezer for several hours.
- When ready to serve, thaw second package of frozen raspberries and puree in blender with brandy.
- Stir to blend.
- Use as a sauce over slices of ice cream.
- To unmold the ice cream, invert over a cold plate, rub the bowl with a hot towel and let sit for 1/2 hour. Remove bowl and slice as with cake.