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.
In a bowl, whisk together the egg yolks,
Return the cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula. Strain the custard into a clean bowl, discarding the vanilla bean. Cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Put the ice cream in the freezer.
While the ice cream is freezing,
Sift together the flour and baking powder. Stir in the salt. In a medium bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until well combined. Stir in the vanilla extract, crème fraîche or sour cream, and orange zest. Add the dry ingredients and mix until combined.
Spread the batter in the pan.
Remove the cake from the pan by running a knife around the inside edge and releasing the latch. Place a cutting board on top of the cake and invert the cake and cutting board together. Remove the bottom of the pan and then carefully remove the parchment paper. Using a serrated knife, cut the cake in half horizontally. Wash and dry the springform pan. Place a cake layer in the bottom of the pan. Spread the vanilla ice cream over the cake. Put the half-assembled cake in the freezer.
Purée the raspberries and strawberries in a food processor. Strain the purée through a fine-mesh sieve into a bowl, discarding the seeds. There should be just under
The cake can be assembled up to 2 days in advance. Wrap well in plastic wrap.
Unmold the cake by running a small knife around the inside edge of the pan. Release the latch and remove the pan. Cut the cake with a hot, dry knife. Place a slice on each plate and spoon blueberry sauce over the top. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.