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1
Line 3 quart metal mixing bowl (the mold) with plastic, ensuring edges hang over sides of the bowl.
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2
Place the bowl the in freezer for 10 minutes.
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3
Chill the bowl of an electric mixer.
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4
Place pistachio ice cream in the chilled mixing bowl.
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5
Using the paddle attachment, beat on low for about 30 seconds.
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6
Remove the mold from the freezer.
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7
Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2 inch-thick layer.
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8
Clean mixing bowl and return both mold and bowl to freezer for 30 more minutes.
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9
Place vanilla ice cream in the chilled mixer bowl.
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10
Beat on low speed until spreadable, about 30 seconds.
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11
Remove mold from freezer, using the rubber spatula, spread vanilla over pistachio layer, making the new layer about 1/4 inch; return mold to freezer.
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12
Clean mixing bowl and return to freezer for 30 minutes more.
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13
Place sorbet in chilled mixing bowl; Beat on low speed for approx 1 minute.
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14
Fold in wafer pieces.
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15
Remove mold from freezer.
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16
Pack sorbet into center, making an even layer the comes to 1/3 inch below the top of the ice cream layer.
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17
Cover sorbet portion with sponge cake; trim cake if necessary.
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18
Return mold to freezer until completely hardened.
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19
To serve, place a serving plate upside down on top of the mold.
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20
Holding plate against the mold, invert both.
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21
Place a hot wet kitchen towel over the mold.
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22
Remove the metal bowl.
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23
Immeaditely before serving, remove the plastic wrap.
