Ingredients
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1 (9 oz) package chocolate wafer cookies
3 3/4 cups semisweet chocolate chips
3 cups premium quality vanilla ice cream, softened
1/2 cup lemon curd, like Dickinson's
4 cups raspberry sorbet
1 (12 oz) can evaporated milk
2 tbsp corn syrup
None None fresh raspberries, mint sprigs and lemon slices, to garnish (optional)
Preparation
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Lightly coat a 9 inch springform pan with cooking spray.
Place 3/4 cup chocolate chips in a microwave-safe bowl and microwave on HIGH for 1 min. Stir then microwave in 30 second intervals, stirring between intervals, until chocolate is almost melted. Let stand for 2 mins then stir until smooth.
In a food processor, pulse cookies until fine crumbs form. Add melted chocolate and pulse to combine. Transfer to prepared pan and press into base and sides to form crust. Freeze for 15 mins.
Meanwhile, mix together vanilla ice cream and lemon curd until smooth. Transfer to pan and freeze for 30 mins.
Mix sorbet until smooth then spread over ice cream. Freeze for 3 hours.
Meanwhile, bring evaporated milk to just under a boil. Remove from heat. Add remaining chocolate chips and corn syrup. Let stand for 5 mins then stir until smooth. Let cool to room temperature then spread 1 cup over raspberry sorbet. Freeze for 30 mins. Garnish as desired.
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