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Archive for the ‘Ice Cream’ Category

Makes 16 servings

Cake

  • 1/2 cup cake flour (not self-rising)
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 large eggs, whites and yolks separated
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • confectioners’ sugar, for dusting

Filling

  • 2 pints peppermint ice cream or 2 pints vanilla ice cream mixed with 30 crushed hard peppermint candies (1 cup), softened
  1. Cake: Preheat oven to 400°F.  Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with nonstick foil.  In bowl, combine flour, cocoa powder, baking powder and soda and salt. 
  2. Place egg whites and yolks in 2 separate large bowls.  With mixer at medium speed, beat egg whites until foamy.  Gradually beat in 1/2 cup of the sugar.  At high speed, beat whites just until stiff – but not dry – peaks form.  With same beaters, beat yolks with remaining 1/4 cup sugar for 3 minutes until thickened; beat in vanilla. 
  3. At low speed, beat half the flour mixture into yolks.  Fold in half the whites.  Fold in remaining flour, then remaining whites.  spread in pan.  Bake 12 minutes, until top springs back when pressed.  Dust a clean kitchen towel with confectioners’ sugar; invert cake onto towel.  Remove pan; peel off foil.  Starting from a long end, roll up cake in towel; place seam side down on rack; cool completely. 
  4. Filling: Unroll cake; spread evenly with peppermint ice cream; roll up cake.  Wrap tightly in nonstick foil and freeze, seam side down, overnight, until firm. 
  5. Unwrap cake; rim ends.  dust with confectioners’ sugar.  Slice; serve immediately. 

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Makes 12 servings

  •  1 pkg (12 oz) all-butter loaf or pound cake, quartered
  • 6 tbsp unsalted butter, melted
  • 1/2 cup sliced almonds
  • 1 1/2 tsp pumpkin pie spice
  • 5 Rome apples (about 2 lbs), peeled, cored and thinly sliced
  • 2 pkg (4.4 oz each) fresh blueberries, rinsed
  • 1/2 cup packaged light-brown sugar
  • 2 tbsp cold unsalted butter, cut up
  • vanilla ice cream or whipped cream, for serving
  1. Heat oven to 350°F.  Coat a 2 quart deep baking dish with nonstick cooking spray.  Set aside. 
  2. Place half of the pound cake in a food processor.  Pulse until no large pieces remain.  Add second half of the pound cake and pulse until crumbs are formed.  Transfer to a large bowl.  Stir in melted butter, almonds and 1 tsp of the pumpkin pie spice until blended. 
  3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 tsp pumpkin pie spice.  Toss to combine. 
  4. Sprinkle 1/2 cup of the crumb mixture into bottom of prepared dish, coating evenly.  Top with half of the apple mixture and half of the remaining crumb mixture.  Repeat, ending with crumb mixture.  Dot top of mixture with cold butter pieces and cover dish with foil. 
  5. Bake at 350°F for 30 minutes.  Remove from oven; cool at least 15 minutes before serving with ice cream or whipped cream on side, if desired. 

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Serves 4

  • 1 pint cherry vanilla ice cream, slightly softened
  • 1/4 cup fresh fruit (blueberries, halved cherries, and chopped peaches and kiwi)
  1. Stir ice cream in a bowl until smooth and creamy.  Pour 1/2 cup into each of 4 small bowls.  Top each with fresh fruit. 

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Serves 10

  • 1 pkg (12 oz) pound cake
  • 2 cups chocolate ice cream (1 pt) slightly softened
  • 1 tub (8 oz) whipped topping, thawed
  • 1/4 cup flaked coconut, toasted
  1. Cut cake horizontally into 3 even layers.  Place bottom cake layer on serving plate; spread with 1 cup of the ice cream. 
  2. Repeat layers of cake and ice cream.  Cover with top cake layer. 
  3. Frost sides and top of cake with whipped topping; sprinkle with coconut.  Serve immediately.  Or, store in freezer until ready to serve.

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