Sunday, June 26, 2011

Da Bombe!

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.


Lemon and Vanilla Ice Cream Mosaic with Blackberry Puree

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.


  1. In the pic it looks like the lemon and vanilla are intermixed (vanilla around lemon?). Are they really supposed to be completely separate? Looks good though...

  2. You would be correct, they are combined! Alternate the flavors when you scoop them out. The effect (think marble floor) is a bit more dramatic when you use differently colored sorbets.