Chocolate Strawberry Ice Cream Cake

Description

Yield: 8 -10 servings.

• makes about 1¼ cup strawberry sauce.
• makes about 1 cup chocolate fudge sauce

Ingredients

• 1 quart vanilla ice cream, softened
• 1 quart pistachio ice cream, softened

Strawberry Sauce

• 1 package (10 ounces) frozen sliced strawberries in syrup
• 2 tablespoons of sugar
• ½ tablespoon cornstarch.
• 2 teaspoons lemon juice

Chocolate Fudge Sauce

• ¼ cup heavy cream
• ½ cup sugar
• 2 ounces unsweetened chocolate
• in 1-tablespoon rum (optional)

Procedures

1. Fill 8-inch spring-form pan with ice creams, alternating flavors to create a marbled effect.
2. Swirl in strawberry sauce.
3. Smooth surface; freeze until firm.
4. Frost with chocolate sauce.
5. Return to freezer until sauce is firm.
6. To serve, remove from pan for about 15 minutes before serving and slice.

Strawberry Sauce

1. Slightly thaw frozen strawberries, pour into saucepan.
2. Mix sugar and cornstarch.
3. Stir into strawberries.
4. Bring to boil. Cook and stir 2 minutes, or until sauce is slightly thick.
5. Remove from heat.
6. Add 2 teaspoons lemon juice. Chill.

Chocolate Fudge Sauce

1. In heavy saucepan, combine heavy cream, sugar and unsweetened chocolate.
2. Melt over low heat, stirring constantly.
3. Stir in rum, if desired.
4. Cool.