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We partnered with Talenti Gelato and our favorite ice cream tinkerer Cristina Sciarra to show you how to make an ice cream cake that towers above the rest.
When we were dreaming up recipes for Ice Cream & Friends, one of the most spectacular things longtime Food52 superstar Cristina Sciarra taught us is that the bigger the ice cream cake, the better. (I'm not sure they teach you that at ice cream school, which she did indeed attend—I think that's just her own smarts.)
It's not just because a towering ice cream cake is dazzling: Because it's so big, it freezes up really solid. That means when you take it out of the freezer, put candles in, sing "Happy Birthday," and cut the cake, that cake isn't a puddle.
Oh, and you get to eat a ton of ice cream—or gelato, or sorbetto—at once.
Watch Cristina Sciarra make her latest creation, a Pistachio-Raspberry Gelato-Sorbetto Cake below:
- 1 cup plus 2 tablespoons (145 grams) pistachios
- 1 teaspoon lemon zest
- 1/2 cup (67 grams) all-purpose flour
- 1/2 stick (57 grams) unsalted butter, cubed and chilled
- 1/4 cup (75 grams) raspberry jam
- 1/2 teaspoon rose water (optional)
- 2 pints pistachio gelato, divided
- 2 pints raspberry sorbetto, divided
- 1 cup frozen raspberries
Ice cream, gelato, sorbet. Heck, frozen desserts in general: We adore you. We partnered with Talenti Gelato and ice cream aficianado Cristina Sciarra to share a summer of ice cream treats with you. Stay tuned for more, and see all of Talenti Gelato's flavors here .