Mister always wants ice cream cake on his birthday. His wish is understandable, what with the glorious goodness of ice cream cake and all. Still, a January boy’s requests for ice cream cake just make the room feel extra chilly. Luckily, the birthday boy got his wish. I can’t say no to him. Besides, the ice cream maker was beckoning for me to use it again.
The cake was assembled as follows: in a 13 inch spring form pan bake a half recipe of these brownies and allow them to cool completely. Then, make a recipe for the filling of raspberry Eskimo pie, and top the brownie layer with it, evening it to the edges with a spatula and then popping into the freezer. For the third and final layer, I made deeply chocolate ice cream (recipe to follow). When the ice cream is made, spread it evenly over the Eskimo pie layer. Then I gave Mister my color wheel of sprinkles and let him go wild.
With a home made ice cream cake, keep it in the freezer until you’re just about ready to serve it, but give it a few minutes to soften before cutting it so that the sleeve of the spring form pan will come off without cracking the cake and so that cutting slices will be easier.
Darkly intense home made chocolate ice cream on light and fluffy raspberry Eskimo pie on fudgy brownie, that’s an ice cream cake of grand proportion. I’m not going to give a recipe for the cake per se, the recipes for the bottom two layers have already appeared here, and have been linked to in the above paragraphs. The chocolate ice cream, deeply chocolate ice cream is the new thing. And here is the recipe:
Deeply Chocolate Ice Cream
(with infinitely small adaptations from Trish’s Darker Chocolate Ice Cream)Ingredients
1/2 Cup sugar
1/2 Cup cocoa powder
1/2 Cup water
4 egg yolks
1 Tbsp honey (I used buckwheat honey, because that was what I had in the pantry)
1/2 Cup hot milk
1/2 Cup cocoa powder
1 Cup coffee cream
2 Tbsp Godiva liqueurDirections
- In a heavy bottomed saucepan, combine the sugar and the first measure of cocoa powder. Gradually mix in the water so that the mixture is not clumpy.
- Place the pan over medium heat, and bring the mixture to a boil, mixing often so that the sugar dissolves and does not burn. Boil the syrup until it is a glossy brown.
- In a bowl, mix together the egg yolks and honey. Temper the egg yolk mixture with the chocolate syrup, and then whisk in the egg yolks. Cook the custard to 170° F.
- In another bowl, or a measuring cup, make a paste of the milk and the second measure of cocoa powder. This is what makes the ice cream so deeply chocolate tasting. Beat the chocolate paste into the custard.
- Finally add the coffee cream and the Godiva liqueur.
- Cover the mixture and chill so that it the flavors develop and it will behave itself in the ice cream maker. When it is chilled completely, follow your ice cream maker’s requirements and make the ice cream.
Parts of me are almost sad that all of the ice cream cake was gone by the next morning, I wish I could have had a bigger piece.
Mister says his second cake was really good; that the contrast of textures and flavors was really nice between the layers of the cake. Also, he liked the intensity of the chocolate flavor in the ice cream.