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Cranberry & Pistachio Ice-Cream Cake w/Bittersweet Chocolate

cakes, desserts, chocolate

1-1/2 cups chocolate wafer cookie crumbs
1/4 cup unsalted butter; melted
1-1/2 cups cranberries
1/2 cup syrup
1/3 cup granulated sugar
1/3 cup water
6 cups vanilla ice cream
1/2 cup chopped pistachios

In bowl, mix cookie crumbs with butter; pat onto bottom and 1/2 inch up side of greased 8-inch (8 cup) spring-form pan. - Freeze for 1 hour or until firm. In saucepan, bring cranberries, corn syrup, sugar and water to simmer over medium heat. Cover and cook for 8 to 10 minutes or until softened. Transfer to blender; purée until smooth. Pour into bowl; refrigerate, stirring occasionally, for 30 minutes or until cold. Using ice-cream scoop, arrange half of the ice cream over base. Spoon all but 1/4 cup of the cranberry purée over top. Sprinkle with all but 1 tablespoon of the pistachios. - Freeze for 30 minutes or until firm. Transfer remaining ice cream to refrigerator to soften for 30 minutes. Spread over nuts; drizzle with remaining purée. Run tip of knife through top to swirl colours. Sprinkle with remaining pistachios. Cover with plastic wrap; - Freeze for at least 6 hours or until firm. (Can be overwrapped in foil and frozen for up to 3 weeks; let soften slightly in refrigerator for about 30 minutes before serving:)

Contributor: Canadian Living - December, 1998

Yield: 12 servings

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