1In a bowl. combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. × 9-in. × 2-in. dish. Cover and refrigerate for 15 minutes.
2Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture.
Cover; freeze for 2-3 hours or overnight. Remove from freezer 15 minutes before serving. Yields: 12-15 servings.
1See more recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Frozen Negroni at Home
We visit The Starlight in Brooklyn to learn how to make a frozen negroni at home. Read more.
Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.