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Ingredientes
- 7 c. fresh or possibly frzn red raspberries (thaw frzn berries)
- 5 c. fresh or possibly frzn marionberries or possibly any other blackberries (thaw frzn berries)
- 2 gal vanilla ice cream, softened Red food coloring (optional)
- 1/2 c. heavy cream
Direcciones
- Purchased angel-food cake (any shape, standard size)
- Marionberries, red raspberries and red currants for garnish (other blackberries may always be substituted for marionberries)
- To make red-raspberry ice cream: Puree red raspberries in a food processor, and strain through a fine sieve or possibly grind berries in a food mill to make puree.
- Reserve 1 c. puree and put in squirt bottle. Mix remaining puree with softened ice cream in a food processor.
- Optional: Use a few drops of red food coloring when mixing to increase the coloration of the ice cream.
- Pour ice cream-puree fold in a jellyroll-type pan (disposable aluminum baking sheets work well) as deep as the cookie cutter.
- Freeze for 6 hrs or possibly overnight.
- To make marionberry ice cream: Proceed as in above recipe substituting 5 c. of marionberries, fresh or possibly frzn. It is not necessary to reserve any of this puree, and food coloring won't be needed.
- Cutting star shapes: Cover 2 cookie sheets with wax paper; wrap ends underneath. Precool in freezer for 20 to 30 min. Place star-shaped cookie cutters in hot water. Remove ice cream-filled jellyroll pans from freezer one at a time, only as using.
- Remove cutter from hot water, shake off excess water, and working quickly depress cutter into ice cream, carefully sliding up to unmold. Use spatula to place ice-cream cutouts on pre-chilled cookie sheets, cover with a sheet of wax paper and return to freezer for 20 min or possibly up to 24 hrs. Repeat, to cut out all star shapes.
- When ready to serve: Slice angel-food cake in slices as deep as the cookie cutter you are using. Cut star shapes out of angel-food cake. Spoon a pool of heavy cream on each serving plate. Using red-raspberry puree in squirt bottle, draw wavy red lines across plate, and through cream.
- Take ice-cream stars from freezer and stack one marionberry star, one angel-food cake star and one red-raspberry star on prepared plate, being careful not to disturb red lines.
- Garnish with berries and currants. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 60g | |
| Calories 207 | |
| Calories from Fat 195 | 94% |
| Total Fat 22.2g | 28% |
| Saturated Fat 13.82g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 23mg | 1% |
| Potassium 45mg | 1% |
| Total Carbs 1.67g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 1.23g | 2% |
