Red, White, and Blue Ice Cream Cake
"When it comes to ice cream cakes, there are no hard-and-fast rules as to what form they can take. Some consist solely of ice cream molded and then decorated to resemble a cake, while others intersperse layers of ice cream with thin layers of cake, crisp meringue, or even crumbled cookies. Our red, white, and blue July 4th extravaganza is a gorgeous amalgam of ice cream, cake, and blueberries and raspberries cooked separately into their own jammy fillings. Frosted simply in sweetened whipped cream and topped with mo..."
INGREDIENTS
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1 1/2 cups all-purpose flour plus more for dusting
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 stick (1/2 cup) unsalted butter, softened
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1 cup sugar
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2 large eggs, warmed in their shells in warm water for 5 minutes
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1 teaspoon pure vanilla extract
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1/2 cup sour cream
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12 ounces (2 1/4 cups) fresh blueberries
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1/3 cup sugar
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2 tablespoons light corn syrup
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1 teaspoon fresh lemon juice
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1 teaspoon water
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1 teaspoon cornstarch
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12 ounces (3 cups) fresh raspberries
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1/3 cup sugar
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2 tablespoons light corn syrup
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1 teaspoon fresh lemon juice
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1 teaspoon water
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1 1/2 teaspoons cornstarch
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1 1/2 quarts vanilla ice cream
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1 1/2 cups chilled heavy cream
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1/3 cup confectioners sugar
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1 teaspoon pure vanilla extract
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1 cup mixed fresh blueberries and raspberries
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A 9-inch springform pan; a small offset metal spatula
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