The Recipe
Peaches-and-Cream Ice Cream Cake
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
For layers with a colorful contrast, use two different varieties of peach sorbet.
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
- 1 1/2 cups cake flour (not self-rising)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs, separated
- 1/2 cup buttermilk
- Vegetable-oil cooking spray
- 1 1/2 pints vanilla ice cream, slightly softened
- 1 1/2 pounds ripe peaches, cut into 1/2-inch pieces (about 2 1/4 cups)
- 2 pints peach sorbet, slightly softened
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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