|
|
Instructions |
|
|
|
Combine chocolate crumbs and butter in a bowl. Press into bottom of a 9 inch springform pan. Freeze for 15 minutes or until firm.
|
|
|
|
Whisk lemon curd with lemon juice in a bowl until smooth. Spread 2 cups of ice cream in bottom of pan. Spread with half of the lemon curd leaving a 1 inch border around edge. Freeze for 1 hour of until firm.
|
|
|
|
Puree 3/4 cup of the raspberries in a food processor. Spread 2 cups of ice cream into the pan, then spread with raspberry puree leaving a 1 inch border around edge. Freeze for 1 hour or until firm. Spread with remaining ice cream and lemon curd. Lightly press remaining raspberries into lemon curd. Wrap well and freeze overnight or up to 2 weeks ahead.
|
|
|
|
To serve, place in refrigerator for 20 minutes to soften slighlty. Remove sides of pan, place on serving plate and cut into wedges.
|
|
|
|
Originally Submitted
9/25/2011
|
