>From the Epicurious website...
DULCE DE LECHE ICE CREAM CAKE
Makes 16 servings
5 whole graham crackers, broken up
1/3 cup toasted hazelnuts
1 tablespoon plus 1/3 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
4 pints dulce de leche ice cream
2 pints strawberry sorbet
2 1/2 pounds strawberries, sliced
Purchased caramel sauce (optional)
Preheat oven to 350°F. Combine crackers, nuts, 1 tablespoon sugar, and salt in
processor. Blend until nuts are finely chopped. Add butter; blend until mixture
is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter
springform pan. Bake crust until golden, about 8 minutes. Cool completely.
Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm,
about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream.. Freeze
until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread
over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet;
spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1
1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until
firm, at least 3 hours and up to 1 week.
Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release
their juices, about 30 minutes.
Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on
plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.
Rhonda G in Missouri