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Recipe Cranberry Ice Cream Swirl Cake (Dessert)
Home Cooking Recipes
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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