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, ...
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