INGREDIENTS

INSTRUCTIONS

Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges
overhanging. Place lined bowl in freezer for 10 minutes; this will be the
mold. Chill the bowl of an electric mixer as well. Place the pistachio ice
cream in the chilled mixer bowl. Using the paddle attachment, beat on low
speed until ice cream is spreadable, about 30 seconds. Remove chilled mold
from freezer. Using a rubber spatula, coat inside of mold with all the
pistachio ice cream, making a 1/2-inch-thick layer. Return mold and empty
mixer bowl to the freezer for 30 minutes. Place the vanilla ice cream in
chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds.
Remove mold from freezer. Using the rubber spatula, coat pistachio layer
with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and
empty mixer bowl to freezer for 30 minutes. Place sorbet in chilled mixer
bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in
wafer pieces. Remove mold from freezer. Pack sorbet into center, making an
even layer 1/3-inch below ice cream. Cover sorbet portion with sponge cake;
trim cake if necessary. Return mold to freezer until completely hardened.
To serve, place a serving plate upside-down on top of the mold. Holding
plate against mold, invert both. Place a hot, wet kitchen towel over the
mold. Remove the metal bowl. Immediately before serving, remove the plastic
wrap. Serves 12.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 44 Calories (kcal); 2g Total Fat; (47% calories from fat); 1g
Protein; 5g Carbohydrate; 10mg Cholesterol; 18mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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