This week I'm taking a little Summer Break from blogging "work" to relax with Emma. We'll be decorating the wagon for the 4th of July Parade, making some favorite summer treats and taking lots of photos. For now, I'm going to share a couple of posts from last year's celebrations... including this ice cream cake with blueberries, raspberries and blackberries. Enjoy!
10-inch springform pan (a cheesecake pan)
1 large piping bag
1 8-inch white cake, cooled (homemade, store-bought or from a box mix)
2 half-gallon containers of vanilla ice cream
1/2 pint of strawberries, hulled and sliced
1 pint of blueberries
1/2 pint of raspberries
1/2 pint of blackberries
4 egg whites
1 cup of sugar
pinch of cream of tartar
Begin by making the strawberry sauce and the blueberry sauce that will go in between the layers of ice cream. To make the strawberry sauce, combine 1/3 cup of sugar, 1/3 cup of water and the strawberries in a saucepan. Cook the mixture on medium until it begins to bubble. Continue cooking until the sauce has slightly thickened, for about 15 minutes. Remove from heat, transfer to a small container and chill. Repeat the same method with 1/2 pint of the blueberries to make the blueberry sauce.
Place ice cream in the refrigerator for 30 minutes before you begin assembling the cake to allow it to soften slightly.
Slice the cooled 8-inch round cake in half, creating two layers.
Place one of the containers of ice cream in a mixer fitted with the paddle attachment. Mix until the ice cream is soft and easily scooped, but not melted, about 2-3 minutes. Scoop a third of the ice cream into the springform pan.
Spread the ice cream into the bottom evenly. Work quickly so the ice cream does not melt too much.
Put one layer of the cake on top of the bottom layer of ice cream. Scoop another third of the ice cream into a large piping bag. Pipe a border around the outside of the cake, creating an edge so the berry sauce does not spill out over the sides of the ice cream. Pour the blueberry sauce onto the cake slowly allowing it to soak in. Spread the last third of the ice cream on top of the blueberry layer. You may need to also use some of the second container gallon of ice cream to complete the layer. Repeat with the second layer of cake, using the strawberry sauce.
Freeze the cake for 2 hours.
Before serving, cover the cake in a layer of Swiss meringue and top it with fresh berries. To make the meringue, begin by putting 4 egg whites into the top of a double boiler with 1 cup of sugar and a pinch of cream of tartar. Slowly heat the egg whites in the double boiler for about 5-7 minutes to melt the sugar, whisking occasionally. Rub the mixture between your fingers to see if the sugar has dissolved. When you cannot feel the sugar granules, pour the mixture into the bowl of a mixer fitted with a whisk attachment. Mix on high for 5-7 minutes until the meringue is shiny and thick.
Dollop the meringue on the frozen ice cream cake and spread it over the sides. Top with fresh blackberries, blueberries and raspberries. Serve immediately or return it to the freezer.
The above photo was taken after the cake sat for 45 minutes in 95 degree weather : ) It can (and should be) placed back in the freezer!