Baked Ice-cream Pie with Strawberries

Torta Gelato al Forno

Cooking With Nick Stellino
Nick's latest cookbook is available now as an EBook! Download the sample EBook FREE!

Ingredients:

1 (16-ounces) frozen Pound
6 tablespoon of Cassis liqueur (optional)
1 Quart Strawberry or Vanilla ice-cream
1 ½ cup of fresh quartered strawberries or any berries of your choice
3 eggs white
4 tablespoon of sugar
1 recipe Strawberry sauce

Related Recipes

Serves 6-8
Printable Version
Marinate the strawberries for 30 minutes with the Cassis and 1 tablespoon of sugar.
At the same time take the ice cream out of the freezer and let it soften for ½ hour.
Strain the strawberries and reserve the marinade.
8 hours before serving, or preferably the day ahead, pour the softened ice cream in a large bowl and fold in the drained strawberries, if the ice cream is still too hard let is soften some more until it becomes easier to mix with the strawberries.
Line a loaf pan approximately 9x 5x 3 ½ or slightly bigger, with plastic wrap, leave about 3 inches overhanging on all sides.
Cut the pound cake in half, then in ¼ inch. slices by length. Lay them on a baking sheet or cutting board and brush them with the reserved marinade.
Line the inside of the loaf pan at the bottom and on the sides with the slices of pound cake, pushing down to mold them to the shape of the pan. Do not worry about tears they can be easily patched by pressing over them with smaller pieces of cake , cut out for this purpose.
Pour the softened ice-cream half way into the pan. Cover with one layer of cake slices.
Pour the rest of the ice-cream up to about 1 inch from the top. Save the left over ice cream ( if any) for other uses.
Cover the ice cream with one more layer of cake slices.
Fold over the plastic wrap over the cake and place the pan in the freezer, to harden.
Just before serving Preheat the oven to 450.
Beat the egg whites with an electric mixer until frothy, 1-2 minutes, with the machine running, slowly add the remaining sugar and beat until the egg whites start to turn into the consistency of meringue with stiff peaks and a shiny gloss, 4-5 minutes.
Transfer the meringue into a pastry bag equipped with a star tip.
Remove the cake from the freezer unmold it onto an oven proof serving dish , peel off all of the plastic wrap.
Pipe the meringue over the entire cake surface.
Bake in the oven until the top the meringue peaks start to brown, about 5-6 minutes.
Bring to the table and serve with a gravy boat of strawberry sauce on the side.
©2013 Nick Stellino Productions