Triple Citrus Ice Cream Cake
Lemons, limes, and oranges come together in this tart treat. This dessert will be a hit at your next summertime dinner party!
INGREDIENTS | SERVES 12
- 2 (9) Lemon Cakes
- ¼ cup Lemon Simple Syrup (see recipe below)
- ½ quart Tangerine Sherbet
- ½ quart Lime Sherbet
- ¼ cup Candied Citrus Peels
Place one cake round in the bottom of a 9 springform pan.
Brush cake round with half the simple syrup. Spread with Tangerine Sherbet. Top with the other cake round, brush with remainder of simple syrup, and then spread the Lime Sherbet on top. Cover and freeze at least 2 hours.
When ready to serve, take out of freezer and allow to soften 10 minutes before serving. Remove the sides of the pan, and sprinkle Candied Citrus Peels over that. Garnish with fresh citrus slices.
Lemon Simple Syrup
This flavorful syrup is wonderful mixed into tea, and is the perfect addition to this cake. To prepare the syrup, combine 1 cup of sugar and the zest of 1 lemon in a small saucepan over medium-high heat, stirring until sugar is dissolved. Bring to a boil, then remove from heat and allow to cool. Stir in the juice of 1 lemon. Leftover syrup can be covered and kept refrigerated for up to 1 month
