Recipe courtesy of Martha Stewart
Total:
32 min
Active:
30 min
Yield:
12 servings
Level:
None

Ingredients

Directions

Place a 7 1/2-cup capacity mold and 1 medium mixing bowl into freezer. Transfer all sorbets and ice cream from freezer to refrigerator until slightly soft, about 1 hour.

Place black currant sorbet into chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Using a rubber spatula coat the sides of mold with sorbet, making about a 1-inch-thick layer. Return mold and clean mixing bowl to freezer for 30 minutes.

Place raspberry sorbet in chilled mixing bowl. Stir to a spreadable consistency. Remove mold from freezer. Pack raspberry sorbet over black currant, about 3/4-inch thick. Return mold and clean mixing bowl to freezer for 30 minutes.

Place vanilla ice cream in chilled mixing bowl. Stir until spreadable. Remove mold from freezer. Fill remaining space with vanilla ice cream. With a rubber spatula, smooth ice cream.

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 mold and serve immediately garnished with fresh berries.

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