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Ingredients
  • subheading: BRITTLE:
  • ½ cup raw pistachios
  • 3 Tbsp. light or dark brown sugar
  • 2 Tbsp. honey
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • subheading: CURD:
  • 1½ lb. fresh raspberries (about 4 pints)
  • ⅔ cup plus ½ cup (233 g) granulated sugar
  • 4 large eggs, separated
  • ⅓ cup fresh lemon juice
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 5 Tbsp. unsalted butter, cut into pieces
  • subheading: CAKE AND ASSEMBLY:
  • 2 pints vanilla ice cream, softened in refrigerator 20 minutes
  • Nonstick vegetable oil spray
  • 1½ cups (188 g) all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • 1½ cups (300 g) granulated sugar, divided
  • 5 Tbsp. vegetable oil
  • 1 tsp. distilled white vinegar
  • 2 tsp. vanilla extract, divided
  • 2 pints pistachio ice cream, softened in refrigerator 20 minutes
Note: Ingredients may have been altered from the original.
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