Tuesday, July 8, 2008

Summer Ice Cream Series - Mandarins and Ice Cream Cake

Each year on my birthday I request an ice cream cake. It is my absolute favorite. But I have never had a non-traditional ice cream cake (as in the kind without the chocolate, vanilla, and crunchies). So I've had this recipe in my big recipe binder for a long time and have never had an occasion to try it. Well, I still didn't have an occasion but in honor of my summer ice cream series, I decided to just make it for my hubby and I.

This ice cream cake rocks! It makes me think of something that would be sold as dessert in a restaurant. It's that refreshing and delicious. It came out perfect and I love it! And as a bonus, it also photographed nicely due to the bright layers and orange topping.

The recipe takes quite a while to finish, with having to freeze each layer after it's completed. And it was also a little pricey between the biscotti, mascarpone and the orange sorbet. So I'll probably save this recipe and make it again on a really special occasion. It'll be worth it.

Mandarins and Ice Cream Cake
(from Better Homes and Gardens magazine)

1/3 cup butter, melted
1 and 1/2 cups crushed purchased spiced biscotti (about 6 oz.)
1 pint vanilla ice cream
1 8-oz. carton mascarpone cheese
1 pint orange sorbet, softened
1/2 cup orange marmalade
11-oz. can mandarin orange sections, drained

1. Line a 2-quart baking dish with foil, extending foil over edges of dish. In a bowl stir together butter and crushed biscotti. Spread in prepared baking dish. Press firmly to form an even crust. Freeze.

2. In a chilled bowl stir ice cream to soften. In another bowl stir mascarpone cheese to soften. Slowly add the softened ice cream to the mascarpone, stirring well (mixture may be slightly lumpy). Spoon into crust-lined dish and spread evenly. Freeze 1 hour or until firm. Spoon sorbet on top of the vanilla ice cream and spread evenly with the back of a large spoon. Cover; freeze 4 hours or until firm.

3. Let frozen mixture stand at room temperature for 10 minutes. Lift from pan using foil. In a small saucepan cook and stir marmalade just until heated through. Stir in orange sections.

4. To serve, cut ice cream into 9 squares. Top each square with some of the citrus mixture.

Makes 9 servings.


Irvin Family said...
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Irvin Family said...

That looks so yummy. I never read this food blog till today and you have made me feel like such a failure!!! I'm thinking back to how many Hamburger Helpers I have whipped up! So PLEASE continue posting these great recipes - I NEED them. I think I will try the stuffed pepper this weekend. Who knows you may be the reason my husband falls in love all over again! Needless to say on a cooking scale I get like a 2 thumbs down!!! Wish me luck.

Kristin said...

LOL! Okay your previous poster took the words out of my mouth...you make me feel like a cooking disaster! It has been crazy with the 2 kids to cook lately and my excuse is always "It's too damn hot to cook!" Brennan is going to daycare for the next 3 days so maybe with just me and the baby you have inspired me to go to the grocery store, buy some darn ingredients and attempt to whip something up! :)