Italian Ice Cream Cake

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            FOOD FUNNY
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Thanks to Stacie Wheeler for this one:

The old man was relaxing at his 120th birthday party when a reporter
asked him, "Sir, what is the secret of your long life?"

The old man considered the question for a moment, then replied,
"Every evening at 9 I have a glass of sherry. It's great for the heart,
I hear."

The reporter cocked his head, "Sir, is that ALL? That's IT? A glass of
sherry every night?"

The old man smiled. "Well, canceling my voyage on that Titanic sure
didn't hurt, either."

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            TODAY'S RECIPE
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You can use any flavors of ice cream to make this festive dish, but
you won't have the red, white, and green of the Italian flag if you do.

Italian Ice Cream Cake

(Note: This recipe calls for uncooked egg whites. If salmonella
contamination is a concern in your area, please use pasteurized
eggs or egg white substitute.)

1 1/2 qt (1.5 L) vanilla ice cream, softened
1 qt (1 L) raspberry sherbet, softened
3/4 qt (750 ml) pistachio ice cream, softened
1/2 cup (125 ml) diced candied fruit
2 Tbs (30 ml) rum (optional)
3 egg whites
1/2 cup (125 ml) sugar
1/2 cup (125 ml) whipping cream

For the garnish:
1 cup (250 ml) whipping cream
Candied fruit

Line a 4-quart (4 L) mold or bowl with the vanilla ice cream and
freeze until firm. Cover the vanilla ice cream evenly with the
raspberry sherbet and freeze until solid. Repeat the process with the
pistachio ice cream. Beat the egg whites until foamy, and slowly beat
in the sugar. Whip the cream until stiff. Fold the cream, candied
fruit, and optional rum into the egg whites, folding gently until
thoroughly combined. Spoon the egg white mixture into the center of
the molded ice cream, spreading it evenly to form a smooth bottom
layer. Cover and freeze until firm. The dish may be kept frozen for
up to two weeks at this stage. To unmold, dip the outside of the mold
or bowl in hot water for 5 or 6 seconds and invert onto a cold
platter. Whip the remaining cup of whipping cream until stiff and
decorate the molded ice cream with a pastry bag fitted with a
decorative tip. Garnish with the candied fruit. Alternately, decorate
the ice cream with the candied fruit, and serve the whipped cream in
a separate bowl for the diners to serve themselves. Serves 12 to 16.
Received on Fri Dec 16 08:35:33 2005