Crunchy Sorbet Ice Cream
- Cooking and Prep: 3 h
- Serves: 20
For the Crunch Crust
Melt margarine. Add remaining ingredients for crunch.
Press into two 10-inch round pans. Bake at 350 degrees Fahrenheit for 10 minutes.
For the Ice Cream Layer
Beat egg whites until stiff. Add sugar and beat until peaks form. Set aside.
Beat whip cream until stiff.
Add yolks and remaining ingredients.
Gently fold in beaten egg whites. Pour over crunch and freeze for 2 hours.
For the Sorbet Layer
Partially thaw sorbet. Mix until it becomes a deep pink color. Spread over ice cream. Return to freezer.
Photography and Styling by Peri Photography