Red, White, and Blue Ice Cream Cake

Ingredients

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

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