Categories: frozen desserts

Ingredients

• 1 quart vanilla ice cream, slightly softened
• 1/2 cup chopped maraschino cherries
• 1/2 cup maraschino cherry juice
• Few drops red food coloring
• 1 1/2 pints lemon sherbet, slightly softened
• 1/3 cup crème de menthe
• 1 cup cream for whipping
• 3 whole red maraschino cherries with stems
• 4 whole candies green cherries

Directions

1. Stir chopped cherries, cherry juice and red food coloring quickly into vanilla ice cream in a medium-size bowl. using back of spoon on rubber scraper, press ice cream evenly around inside of a 46-oz. juice can (about 3/4 inch thick). Freeze at least 2 hours, or until firm.

2. Stir crème de menthe quickly into lemon sherbet in a medium-size bowl; spoon into center of can; cover with foil or plastic wrap. Freeze in an upright position, at least 6 hours, or overnight.

3. Unmold on or two hours before serving. To unmold; loosen around edge of mold with a sharp knife; dip mold in an upright position, quickly into a large saucepan of hot water. Invert onto a plate; shake to loosen; remove mold. turn the log on its side. Cover ; return to freezer until surface is firm.

4. When ready to serve, beat the cream until stiff in a medium-size bowl. Remove stems from whole cherries; reserve. with a small sharp knife, cut maraschino cherries 3/4 of the way down into 6 sections each, to make petals. Cut candied green cherries in half and place one half into the center of each of the 3 cherry flowers. Cut green eaves form the green candied cherries and reserve.

5. Attach a rosette tip to a pastry bag; spoon whipped cream into bag. Press out into rosettes along bottom and sides ant top of ice cream log. Garnish with cherry flowers, leaves and stems. To serve, cut into slices.

Email to a friend | Print this recipe | Back