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Raspberry Ice Cream Torte PDF Print E-mail

raspberryicecreamtorte

Compliments of  Haagen-Dazs® Ice Cream

Ingredients:

Crust:
3/4  cup plus 2 tablespoons all-purpose flour
1/2  cup powdered sugar
3  tablespoons ground almonds
1/2  tablespoon baking powder
6  tablespoons butter or margarine
1/2  teaspoon almond extract
1  egg yolk

Filling:
1  (10-oz.) pkg. frozen raspberries or strawberries in syrup, thawed, drained, reserving juice
1  carton (14 fl. oz.) Haagen-Dazs® Raspberry or Strawberry Sorbet, slightly softened*
2  cartons (28 fl. oz.) Häagen-Dazs® Vanilla Ice Cream, slightly softened

Sauce:**
1/4  cup sugar
2  teaspoons cornstarch
Reserved raspberry or strawberry juice
2  tablespoons orange juice

Directions:

Heat oven to 350°F. In medium bowl, combine flour, powdered sugar, ground almonds and baking powder. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add almond extract and egg yolk; stirring just until dry ingredients are moistened. Press crumb mixture into bottom of 9–inch springform pan. Bake at 350°F. for 12 to 15 minutes or until crust is light golden brown. Cool completely.
 
In large bowl, combine raspberries and sorbet; gently stir, to fold raspberries into sorbet. Add ice cream into sorbet mixture; stir gently to swirl flavors. Spoon mixture into prepared crust, spreading evenly. Freeze 3 to 4 hours until firm.
 
In small saucepan, combine sugar and cornstarch. Stir in reserved raspberry juice, about 1/3 cup. Cook over medium heat, stirring constantly, until mixture becomes clear and thickened. Stir in orange juice; cool.

Just before serving, let torte stand at room temperature for 10 minutes. Run knife around edge of pan; carefully remove sides of pan. Cut into wedges; drizzle with sauce. Garnish as desired.

Notes:

Yield: 8 servings

TIPS:
* To soften sorbet and ice cream, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
** To make sauce in the microwave, combine sugar and cornstarch in microwave-safe 2-cup container. Stir in reserved raspberry juice, about 1/3 cup. Microwave on HIGH for 2 to 3 minutes, stirring halfway through cook time, until mixture becomes clear and thickened. Stir in orange juice; cool.


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