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Recipe Cranberry Ice Cream Swirl Cake (Dessert)

Home Cooking Recipes
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Required Ingredients:

  • 24 chocolate wafers
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups cranberries
  • 1/2 cup light corn syrup
  • 1/3 cup white sugar
  • 1/3 cup water
  • 3 cups vanilla ice cream, softened
  • 1/2 cup shelled pistachio nuts
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Preparing/Cooking:

  • In a food processor or blender, process wafers until finely ground.
  • Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan.
  • Freeze 30 minutes.
  • Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes.
  • Transfer mixture to a blender or food processor and puree until smooth.
  • Place in a bowl and chill until cold.
  • Spread half the softened ice cream over the frozen crust.
  • Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream.
  • Top with remaining ice cream.
  • Draw a knife through the layers to marble.
  • Freeze 30 minutes, or until firm.
  • Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
  • Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt.
  • Cook, stirring, 1 minute, until fragrant.
  • Set aside to cool.
  • In a chilled bowl, whip cream until soft peaks form.
  • Beat in confectioners' sugar and vanilla and whip until stiff peaks form.
  • Fold in cooled pistachios and spread cream over chilled cake.
  • Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
  • To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes.
  • Then remove the sides of the pan.
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