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Cranberry Pistachio Ice Cream Cake
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1-1/2 cups crushed chocolate cream-filled cookies
1/4 cup butter, melted
1-1/2 cups fresh or frozen cranberries, thawed
1/2 cup light corn syrup
1/3 cup sugar
1/3 cup water
6 cups vanilla ice cream, softened, divided
1/2 cup chopped pistachios, divided
In a small bowl, combine crushed cookies and butter; press onto the bottom of a
greased 9-in. springform pan. Freeze for 1 hour or until firm. In a small
saucepan, combine the cranberries, corn syrup, sugar and water. Bring to a boil;
cook over medium heat until the berries pop, about 10 minutes. Transfer to a
blender; cover and process until smooth. Pour into a large bowl. Refrigerate for
30 minutes or until cooled, stirring occasionally. Remove crust from freezer.
Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour
remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining
nuts over puree. Freeze for 30 minutes or until firm. Layer with remaining ice
cream, puree and nuts. Cover with plastic wrap; freeze for 6 hours or until firm.
Remove from freezer 15 minutes before serving.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |