Red, White, and Blue Ice Cream Cake

Red, White, and Blue Ice Cream Cake
Photo by Lara Ferroni

Ingredients

  • A 9-inch springform pan; a small offset metal spatula
  • 1 stick unsalted butter
  • ½ cup fresh blueberries
  • 2 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 12 ounces fresh blueberries
  • 1/3 cup sugar
  • + 21 more ingredients
    • ½ cup fresh raspberries
    • 1/3 cup sugar
    • ¼ teaspoon salt
    • 1 cup sugar
    • 1 ½ cups heavy cream
    • 1 teaspoon cornstarch
    • ¼ teaspoon baking soda
    • 2 large eggs
    • 1 teaspoon water
    • 1 ½ teaspoons cornstarch
    • 1 teaspoon fresh lemon juice
    • 1/3 cup confectioners' sugar
    • 1 ½ quarts vanilla ice cream
    • 1 teaspoon pure vanilla extract
    • ½ cup sour cream
    • 2 tablespoons light corn syrup
    • ½ teaspoon baking powder
    • 1 ½ cups all-purpose flour plus more for dusting
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon water
    • 12 ounces fresh raspberries

Heat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side. Butter pan and line bottom with a round of parchment or wax paper. Butter paper, then dust paper with additional flour, knocking out excess. Sift together flour, ...

View full recipe at Epicurious

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