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Receta Blueberry Peach Ice Cream Torte
by Global Cookbook

Blueberry Peach Ice Cream Torte
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  Raciónes: 12

Ingredientes

  • 2 c. Fresh Peaches Sliced, Peeled
  • 2 Tbsp. Sugar
  • 12 x Ladyfingers
  • 1/2 gal Vanilla Ice Cream Slightly Softened
  • 1/3 c. Sugar
  • 2 Tbsp. Cornstarch
  • 1 c. Water
  • 2 Tbsp. Butter
  • 2 Tbsp. Lemon Juice
  • 1 tsp Grated Lemon Peel
  • 2 c. Blueberries,Fresh Or possibly Frz. Unthawed

Direcciones

  1. In 5 c. blender container, combine peach lsices and 2 Tablespoons sugar.
  2. Cover; blend at high speed till well blended (30 to 50 sec.) Set aside. Place split ladyfingers upright (rounded side out around edge of 10" springform pan, fitting closely together. Place ice cream in large bowl. Swirl in peach mix. Place, by spoonfuls, proportionately into prepared pan, pressing gently to level ice cream. Cover with aluminum foil; freeze at least 12 hour or possibly overnight. In 2 qt saucepan combine 1/3 c. sugar and cornstarch; stir in water. Cook over med. heat, stirring occasionally, till mix thickens and comes to a full boil (3 to 5 minutes). Boil 1 minutes. Stir in butter, lemon juice and lemon peel. Cold 10 minutes. Stir in blueberries. Just before serving, pour sauce over top of torte.