Lemonade-Raspberry Ice Cream Cake

4:08 AM    

Sweet and tangy, yet very refreshing, all of which are manifested in this eye catching dessert is what you need to cool off on a hot summer day. This frozen treat is simple, light and easily executed with just few available ingredients and few steps to follow. Here is what you need:


Ingredients:
  • 1/2 cup of frozen lemonade concentrate.
  • 1/2 cup + 2 tbsp of granulated sugar.
  • 1 tsp of vanilla extract.
  • 6 tbsp of cubed unsalted butter at room temperature.(a little more than 1/3 of a cup)
  • 2 large eggs.
  • 1 cup of vanilla ice cream, softened.
  • 1 cup of raspberry sherbet, softened.
  • 4 oz of ready-made pound cake, sliced.
Garnish:
  • Fresh raspberry.
  • Lemon rinds.
  • Lemon slices.
Directions: 
  1. In a saucepan, and over a medium heat, combine 1/2 cup of lemonade concentrate with 1/4 cup of granulated sugar, bring to a boil then  keep cooking for two minutes, then remove from heat.
  2. In a separate bowl, whisk 2 large eggs with the remaining amount of granulated sugar and 1 tsp of vanilla extract till well combined. Slowly, pour lemonade mixture into the egg mixture and whisk well right after each addition, till all is incorporated.
  3. Return the mixture to the saucepan, and over a medium heat, let it slowly bring to a simmer while still whisking. Keep cooking for three minutes or till the mixture thickens and becomes like pudding.
  4. In another bowl, placed over a bowl of ice water, strain in the lemon curd you prepared to end up with smooth silky pudding.
  5. Add in six tbsp of butter and whisk till well incorporated. Keep whisking every five minutes till the curd is reduced to room temperature. Cover with plastic wrap and refrigerate.
  6. To assemble the dessert:
    • Line one pound loaf pan with plastic wrap. Spread 1 cup of softened vanilla ice cream on the bottom of the pan, then spread 1 cup of softened raspberry sherbet on top, followed by a layer of cooled lemon curd and topped with slices of pound cake. Cover with plastic wrap and freeze for 3-4 hours.
    • When ready to serve, invert the ice cream cake on a serving plate. Garnish with fresh raspberry, lemon rinds and lemon slices and serve immediately.