Ingredients
- 1 56 oz container pareve vanilla ice cream,softened
- 1 pint passion fruit sorbet
- 1 pint raspberry sorbet
- Blueberry Puree
- 1 pint blueberries or 1 12 oz bag frozen blueberries
- 1 pinch salt
- 1/2 tsp almond extract
- 2 Tbs lemon juice
- 1 Tbs vanilla sugar
- 1 Tbs sugar
- 1 Tbs maple syrup(or 1 additional tbs sugar)
- 1 tsp cornstarch,dissolved in 2 Tbs water
Preparation
Step 1
To make blueberry puree,blend berries in blender. Add salt,almond extract,lemon juice,vanilla sugar,sugar and maple syrup. Puree or blend. Transfer to a small saucepan and stir in cornstarch and water mixture. Bring to a slow boil over medium-low heat. Stir constantly while mixture turns a deep purple color,thickens very slightly and begins to bubble around the edges. Turn off heat and cool. Wrap a baking sheet with alum foil,then line with a sheet of parch paper. Transfer softened ice cream to a mixer.Beat until ice cream becomes smooth and spreadable. Evenly spread the ice cream on the baking sheet. Freeze for an hr or more(check for firmness)
Smear blueberry puree in a very thin layer over the frozen ice cream. Freeze it until firm(at least 1/2 hr)
Meanwhile remove sorbets from freezer. Work quickly so they don't melt, just to soften enough to spread. Place one flavor sorbet in mixer and beat to a spreadable consistency. Smear lengthwise to halfway point over the blueberry layer. Rinse mixer. Repeat with second flavor sorbet. Smear over second half lengthwise. Freeze for an hr or until firm. Remove frozen baking sheet from freezer. Allow to stand for a few min. Prepare a large piece of alum foil(to transfer when rolled up) Lift up aluminum foil from baking sheet lengthwise. Begin to roll lengthwise,carefully peeling aluminum foil and parchment paper away. When totally rolled, place seam side down on prepared foil. Wrap carefully and return to freezer.