Lemon Raspberry Ice Cream Torte

Posted on June 22, 2008
Filed Under Desserts, Sweets | Leave a Comment

Lemon Raspberry Ice Cream Torte

Ingredients:

  • 1 1/4 cups Chocolate baking crumbs
  • 3 tbsp Melted butter
  • 3/4 cup Lemon curd (not spread)
  • 2 tsp Lemon juice
  • 1 1/2 cups Fresh raspberries
  • 6 cups Vanilla ice cream, slightly softened

Procedures:

  1. Combine chocolate crumbs and butter in a bowl.
  2. Press into the bottom of a 9-inch [2.5 cm] springform pan.
  3. Freeze for 15 minutes or until firm.
  4. Whisk lemon curd with lemon juice in a bowl until smooth.
  5. Spread 2 cups [500 mL] of ice cream in bottom of pan.
  6. Spread with half of the lemon curd leaving a 1-inch [2.5] cm] border around edge.
  7. Freeze for 1 hour or until firm.
  8. Spread with remaining ice cream and lemon curd.
  9. Lightly press remaining raspberries into lemon curd.
  10. Wrap well and freeze overnight or up to 2 weeks ahead.
  11. To serve, place in refrigerator for 20 minutes to soften slightly.
  12. Remove sides of pan, place on serving plate and cut into wedges.
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