Here in Memphis it's hot. As my friend C likes to say, "It's Africa hot."
So we were in need of something to cool us off.
This is so freakin' easy to make, and there are endless possibilities with flavor combinations. If you want to feel fancy, play around with adding some liqueurs to the puree.
1 pint lemon sorbet
2 pints vanilla ice cream
10 oz blackberries
2 Tbl sugar
Let the ice cream and sorbet soften in the fridge for about 30 minutes (or if you are in Memphis, just walk outside for a sec with it). Place berries and sugar in a blender and mash 'em up good. Strain through a sieve, pushing against the solids with a spoon. Pop it into the fridge while you prepare your pan.
Lightly grease a loaf pan and line with parchment paper or plastic wrap. Spoon in the sorbet and ice cream so that the two are separate and evenly distributed about the pan. Drizzle the blackberry sauce in between. Continue to add layers of ice cream and fruit. Using the back of a spoon, press down on the ice cream to remove air pockets. Wrap in plastic wrap and freeze until solid (about 3 hours).
Turn over pan onto a platter. The mosaic should just slide out. Slide in a thin knife if it needs a little coaxing. Slice and drizzle with extra sauce.