Yield: 12 servings
|2 pints||Pistachio ice cream|
|1 pint||Vanilla ice cream|
|\N \N||Watermelon Sorbet; (see recipe)|
|4 \N||Nabisco Famous Chocolate Wafers; broken into 1/4\"|
|1 \N||Layer Vanilla Sponge Cake - (6\" round); (see recipe)|
Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well. Place the pistachio ice cream in the chilled mixer bowl. Using the paddle attachment, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a ½-inch-thick layer. Return mold and empty mixer bowl to the freezer for 30 minutes. Place the vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds.
Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a ¼-inch-thick layer. Return mold and empty mixer bowl to freezer for 30 minutes. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer ⅓-inch below ice cream. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
To serve, place a serving plate upside-down on top of the mold. Holding plate against mold, invert both. Place a hot, wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap. Serves 12.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 44 Calories (kcal); 2g Total Fat; (47% calories from fat); 1g Protein; 5g Carbohydrate; 10mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; ½ Other Carbohydrates
Recipe by: Martha Stewart
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