Ingredients
- 2 pints mango sorbet (4 cups)
- 1 pint vanilla ice cream (2 cups)
- 6 oz fresh blackberries (1 1/2 cups)
- 1/4 cup sugar
- 2 tbsp creme de cassis (black currant liqueur)
Preparation
Step 1
Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour.
Meanwhile, puree blackberries, sugar and cassis in a blender until smooth, then strain through a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thick slightly, until ice cream is ready, 20 to 40 minutes, then stir until smooth.
Lightly oil 9" x 5" x 3" loaf pan, then cut a piece of parchment to fit bottom and long sides of pan, leaving at least 3" of overhand on each side.
Fill pan decoratively with spoonfuls or sorbet and ice cream, pressing down and filling empty spaces with blackberry puree as you go. Smooth top, pressing down with back of spoon to eliminate air spaces, then fold parchment flaps over top and freeze until solid, at least 3 hours.
To un-mold, run a thin knife along short sides of pan to loosen mosaic, then open parchment and invert onto a flat serving dish, discarding parchment.
Cut mosaic into 1/2" thick slices. Can be made ahead 5 days and frozen, covered with plastic wrap.