LIFESTYLE → RECIPES

Very Berry Ice Cream Roll

This ice cream is a true palate pleaser. The combination of sweet and tangy is absolutely perfect

By Rivky Kleinman

2 min read September 14, 2016

Food and Prop Styling by Amit Farber | Photography by Daniel Lailah

INGREDIENTS

YIELDS 20–25 SERVINGS

ICE CREAM ROLL

1 56-oz (1.65-l) container Klein’s pareve vanilla ice cream softened
1 pint (473 ml) Klein’s passion fruit sorbet
1 pint Klein’s (473 ml) raspberry sorbet

BLUEBERRY PURÉE

1 pint blueberries or 1 12-oz (340-g) bag frozen blueberries
1 pinch salt
½ tsp almond extract
2 Tbsp lemon juice
1 Tbsp vanilla sugar
1 Tbsp sugar
1 Tbsp maple syrup (or substitute 1 additional Tbsp sugar)
1 tsp cornstarch dissolved in 2 Tbsp water

PREPARATION

To make blueberry puree place blueberries in blender. Add salt almond extract lemon juice vanilla sugar sugar and maple syrup. Pure or blend. Transfer to a small saucepan and stir in cornstarch and water mixture. Bring to a slow boil over medium-low heat. Stir constantly as the mixture turns a deep purple color thickens very slightly and begins to bubble around the edges. Turn off heat and cool.

Wrap a baking sheet with aluminum foil then line with a sheet of parchment paper. Transfer softened ice cream to mixer. Beat until ice cream becomes smooth and spreadable. Evenly spread the ice cream on the baking sheet. Freeze for an hour or more (check for firmness).

Smear blueberry puree in a very thin layer over the frozen ice cream. Freeze until firm (at least ½ hour).