Ice Cream Cake

Last Monday was my twin’s birthday. We do not usually make a big fuss about birthdays but we make it an opportunity to buy those lovely Ice cream cakes from ****.

(Well we do not buy an ice cream cake just because we feel like it.. There needs to be an occasion for it. If it was up to me, I feel like an ice cream cake every day!)

We went to order it on Friday and they said you should allow two working days to get it. What do I do?  Well it is the week end, I decided to make one.

Home made Ice creams are easy to make you just need time, patience and… a good occasion!

The result is rewarding and my family was delighted.

Happy Birthday Twins!

 

Make a sponge cake:

Whisk 3 egg whites until stiff,

In a separate bowl mix the egg yolks with sugar.

Fold in alternatively one spoon of flour and 1/3 of the egg white in the yolk mixture until all the flour and egg white are incorporated.

Cook in a round lined tin in a medium heat oven for 10-12 mins.

Once cooked remove from tin, wash the tin, line it again with parchment paper and put the sponge base back. Freeze.

Basic ice cream:

Ingredient:

4 egg yolks

6 tbs sugar

1 tsp cornflour

1 ¼ cups semi skimmed milk boiled

1 tsp vanilla extract

1 ¼ cups whipping cream

Method:

Make a custard by mixing the egg yolks, sugar and cornflour first.

Pour the hot milk over it while mixing (I used a whisk) pour into a pan and stir constantly until thickened and smooth. Leave it to cool.

Whip the cream until just thickened, add vanilla and fold into the custard.

Freeze in a container for 4-5 hours, beating twice.

Make two batches of the ice cream!

Toffee sauce:

Ingredient:

1 can evaporated milk (unsweetened)

2 tsp cornflour dissolved in 2tbs of milk

6 tbs dark brown sugar

2 tsp instant coffee dissolved in 2 tbs boiling water

Method:

Cook all the ingredients in a pan and stir on low heat until thickened and smooth

Strawberry coulis and jelly:

Cut around 12 strawberries into slices add 6 tbs sugar and cook until just soft.

Remove the strawberries from the pan.

Keep boiling the liquid until it reaches the jam temperature: that is the jelly.

Keep some slices for decoration and mash the rest to make a strawberry coulis for our ice cream swirl.

Combining the cake:

After 4 hours of freezing and beating the 1^st batch of ice cream, drizzle the toffee over it and spread over the sponge base.

2 hours later spread the second ice cream to which you added the strawberry coulis as a drizzle.

2 hours later decorate with strawberry slices, cover with jelly.

Et Voila!

I know, It is a long process but it was a good pass-time as… we were snowed in!