Chocolate Strawberry Ice Cream Cake
Yield: 8-10 servings
1 quart vanilla ice cream, softened
1 quart pistachio ice cream, softened
Strawberry Sauce (recipe follows)
Chocolate Fudge Sauce (recipe follows)
Fill 8-inch springform pan with ice creams, altenating flavors to create a marbled effect. Swirl in Strawberry Sauce. Smooth surface; freeze until firm. Frost with chocolate sauce. Return to freezer until sauce is firm. To serve, remove from pan about 15 minutes before serving and slice.
Strawberry Sauce: Slightly thaw 1 package (10 ounces) frozen sliced strawberries in syrup; pour into saucepan. Mix 2 tablespoons of sugar and 1/2 tablespoon cornstarch. Stir into strawberries. Bring to boil. Cook and stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add 2 teaspoons lemon juice. Chill. Makes about 1 1/4 cup sauce.
Chocolate Fudge Sauce: In heavy saucepan, combine 1/4 cup heavy cream, 1/2 cup sugar and 2 ounces unsweetened chocolate. Melt over low heat, stirring constantly. Stir in 1 tablespoon rum, if desired. Cool. Makes about 1 cup sauce.
Thanks to the California Strawberry Commission for this great recipe.