Name: Red, White, and Blue Ice Cream Cake
Yield: Serves 8—10
Ingredients: 2 large eggs; ¾ cup sugar; ⅓ cup crème fraîche or sour cream; 2½ teaspoons freshly squeezed lemon juice; 1 cup sugar, plus more if needed; ¾ teaspoon baking powder; 6 large egg yolks; 1½ pints fresh strawberries; 1 teaspoon vanilla extract; ½ cup sugar; 5 tablespoons water; 2½ cups heavy (whipping) cream; 3 ounces (6 tablespoons) unsalted butter, softened; ¼ teaspoon kosher salt; 1½ cups whole milk; 1 pint fresh or 12 ounces thawed no-sugar-added frozen raspberries; 1 vanilla bean, halved lengthwise and seeds scraped out; 1 cup all-purpose flour; ⅛ teaspoon kosher salt; Blueberry Sauce, warmed; Grated zest of 1 orange

Preparation info

Serves
8—10

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

On the morning of the Fourth of July, I put the flag up on the front of the house. I like to make my holiday dessert well ahead of time, leaving me plenty of time to watch parades and fireworks. The Fourth wouldn’t be complete without homemade ice cream to celebrate the summer, and cake to honor our nation’s birthday. This combination of red berry sorbet, vanilla ice cream, and blueberry sauce helps to create a festive spirit for a holiday spent at the beach or at a backyard barbecue.