This recipe is from the famous Italian dessert establishment
Brocato's, Mid-City and French Quarter, New Orleans.
- 3 pints pistachio ice cream
- 3 pints strawberry ice cream
- 1 cup heavy cream, whipped to stiff peaks
- 1/2 cup candied cherries, chopped
Put a 2-1/2 quart ice cream mold in freezer. In large bowl, beat the
pistachio ice cream with electric mixer until smooth but not melted.
Evenly spread the pistachio ice cream in the chilled mold. Freeze until
firm. In another bowl, beat the strawberry ice cream with electric mixer
until smooth but not melted. Then spread the strawberry ice cream over
the pistachio ice cream. Freeze until firm. Mix the chopped cherries
into the whipped cream and spread as the final layer in the mold. Freeze
until firm.
Slice into wedges so that each
serving consists of a wedge of all three flavors.
Serves 8-10.
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Chuck Taggart
(e-mail chuck)