Strawberry Ice Cream Cake (Pistachio)

Strawberry and pistachio are a delightful flavour combination that pair beautifully with the Genoise cake.

1 recipe Berry Syrup
1 recipe Yellow Genoise Cake
1 pt strawberry ice cream, softened 1 hour in refrigerator
1 pt pistachio ice cream, softened 1 hour in refrigerator
½ cup heavy cream
1 Tbsp. sugar
½ tsp. pure vanilla extract

Line a 9½x5” loaf pan with plastic wrap, leaving a 2” overhang on each side. Line plastic with parchment paper, leaving a 3” overhang on each long side. Set aside.

Pour syrup into a large, shallow dish. Cut cake into three strips: two 9½x4¼”, one 9¾x4¾”; discard scraps. Soak one smaller strip in syrup 1 minute. Turn; soak 40 seconds more. Using two spatulas, carefully transfer cake to pan; gently press into bottom. Brush with about 3 Tbsp. syrup.

In the bowl of an electric mixer fitted with the paddle attachment, beat the strawberry ice cream on medium speed until smooth, about 30 seconds. With a small offset spatula, spread in a smooth layer to cover cake layer. Repeat soaking process with other small piece of cake; place on top of strawberry ice cream, gently pressing down to level layer. Brush with syrup. Freeze about 30
minutes.

Remove pan from freezer. Repeat process to make a layer of pistachio ice cream and final layer of cake. Cover; place in freezer to harden completely, at least 3 hours or overnight.

Just before serving, whip heavy cream, sugar, and vanilla to soft peaks in a medium bowl. Invert pan onto a serving platter, and pull on plastic wrap to release cake from pan. Peel off plastic and parchment. Mound whipped cream on top, and spread with a rubber spatula. Cut into slices, and serve immediately.

Makes 8 servings.

Cook's Notes:  Use a ruler to cut layers that fit pan snugly. Don't oversoak, or cake may fall apart. Aerate softened ice cream before spreading. An offset spatula makes even layers. Whipped cream is a last-minute embellishment.