ICE CREAMS and ICE CREAM CAKE

I have tried lots of different combinations of ice cream to make ice cream cakes but this one was almost perfect. Five layers – the first a biscuit base with a difference because it was a vanilla ice cream with a lot of crumbed chocolate biscuit stirred through.

I make either egg custard based ice cream or cream based ice cream depending on whether our geese are laying. During September and October we get 2 goose eggs each day so I make ice cream a couple of times each week and usually make a large ice cream cake for Christmas desert. This is the recipe for what I think is the best one we have made. The base and the pre-made chocolate wafers on the top make it so easy and it looks great.

THE BISCUIT BASE

Ingredients

  • 1 ½ packs Arnotts Chocolate Ripple biscuits
  • 600 ml thickened cream
  • 500 ml milk
  • 2 tsp vanilla bean paste
  • 2 tsp vanilla extract
  • 1 cup white sugar

Make up the vanilla ice cream.

Method

Smash up the biscuits – between two sheets of silicon paper using a rolling pin –

 

VANILLA ICE CREAM

Ingredients

  • 1½ cup whole milk
  • 600 ml thickened cream
  • 1 cup white sugar
  • pinch salt
  • 2 tsp vanilla extract
  • (6 large egg yolks or 2 goose egg yolks – for French style – see instructions below)

Method

Warm the milk slightly and mix in the sugar and whisk until all of the sugar has dissolved. Add the rest of the milk and cream.

Chill in the fridge or freezer until really cool then churn.

VANILLA ICE CREAM – FRENCH STYLE

Ingredients

  • 3 cupS whole milk
  • 600 ml thickened cream
  • 1 cup white sugar
  • pinch salt
  • 2 tsp vanilla extract
  • 6 large egg yolks or 2 goose egg yolks – for French style – see instructions below)

Method

Warm the milk slightly and mix in the sugar and whisk until all of the sugar has dissolved. Add the rest of the milk and cream.

Chill in the fridge or freezer until really cool then churn.

 

 

 

DARK CHOCOLATE SORBET LAYER

This is so tasty and doesn’t taste at all like a sorbet, just a luscious, chocolatey smooth indulgence. Use it between layers and as a topping on the ice-cream cake.

Ingredients

Makes about 6 cups

  • 4 cups water
  • 2 cups white sugar
  • pinch salt
  • 2 cups sifted cocoa
  • 2 tsp vanilla extract

Method

Heat the water, sugar and salt until the sugar is fully dissolved.

Gradually whisk the cocoa powder into the syrup until smooth.

Add the vanilla and stir to combine.

Put in the freezer 2 to 3 hours (hit with a stick mixer if ice starts to form) or refrigerate overnight.

Churn until until it is soft and creamy, about 15 to 20 minutes.

MINT COOKIES AND CREAM LAYER

Ingredients

  • 1½ cup whole milk
  • 500 ml thickened cream
  • 1 cup white sugar
  • pinch salt
  • 2 tsp vanilla extract
  • 1 cup fresh mint leaves (torn up and packed into a cup)
  • 8-10 broken up chocolate cream biscuits, leave the chunks biggish – Oreos or Arnotts Chocolate Cream biscuits
  • a few drops of mint essence (to increase mintiness if necessary)
  • a few drops of green food colouring if it doesn’t go green enough (just to give a very pale green reminiscent of mint – if we see the green then we will expect the mint flavour)

Method

whisk together the milk, cream, half of the granulated sugar, salt and vanilla. Bring the mixture just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream we recommend blending the milk/ mint mixture using an immersion blender. After steeping, return the mixture just to a boil over mediumlow heat. 2. While the milk/cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. 3. Once the milk/cream mixture has come to a slight boil, whisk about 1?3 of the hot mixture into the yolk/sugar mixture. Add another 1?3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. 4. Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. 5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined.

Remove from freezer about 15 minutes before serving.

Toasted Marshmallow, gingernut cookies, chocolate ripple ice cream

Ingredients for Ice Cream

  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 500ml thickened cream
  • 1 ½ cups milk
  • Pinch salt

Ingredients for chocolate ripple

  • 1/2 cup sugar
  • 1/3 cup Golden syrup
  • 1/2 cup water
  • 6 tbs Dutch processed cocoa
  • 1/2 teaspoon vanilla extract

Heat the sugar, golden syrup, water, and cocoa powder in a until it boils stirring constantly then let it simmer for 1 minute, still stirring. Add the vanilla and place in a bowl to chill until needed.

Ingredients for mix in

  • Pack Arnotts Gingernut biscuits crumbled
  • 4 cups small marshmallows or larger ones cut into bits

When the ice cream is churning spread the marshmallows on a baking sheet lined with foil or a silicone mat. Use a blowtorch to brown them turning them over to brown all sides.

Freeze the bucket that the ice cream will be stored in. When the icecream has churned put a dollop on fudge and a sprinkle of broken biscuits and marshmallows then add a bit of ice cream, continue dollops and swirls of each until all used up. From time to time give most recently added components a gently swirl but don’t stir. Leave it to have some surprises of gooey fudge, plain ice cream or marshmallows. This is not meant to be an homogeneous mix.

French style ice cream

Any of the above ice creams can be made French style. This ice cream lasts longer and is creamier, the ultimate ice cream, as our tasters say “to die for”.

This is easy to do but you need to get set up. You will need:

 

The hardest part of making ice cream is remembering to get everything ready

The hardest part of making ice cream is remembering to get everything ready.

  • a sink full of icy water
  • a bowl and a sieve set over it that fits into the sink
  • a saucepan
  • a bowl to whisk the egg yolks in
  • an instant read thermometer
  • a whisk
  • a silicon spatula
  • Cream
  • Eggs – separated
  • Milk
  • Vanilla extract
  • Salt

Whisk the eggs into the bowl, put half the milk and cream into the bowl in the icy sink and the other half into the saucepan with the sugar, vanilla and salt.

Heat the milk mixture, stir it into the egg mixture, then back into the saucepan stirring continually until the temperature reaches 77ºC.

Immediately transfer it to the mix in the ice water through the sieve, stirring continually to bring the temperature down.

Put the mix into the freezer to chill quickly or into the fridge over-night.

2016 – ice cream cakes

It’s all about the layers.

ADD-INS

These are all added to the standard approx 1.5 litre mix. The end volume will be different depending on whether they are solid add-ins or flavours.

Coffee (this is a pre-made affagato) – 3 tbs good quality instant coffee granules, 2 tbs dark chocolate grated (or coffee flavoured chocolate sprinkles, 3 tbs kahlua. Add 2 tbs coffee and kahlua to the churn as the mix begins to set, adding the chocolate and last tbs coffee to right at the end.

 

 

Chopped honey comb bars in vanilla ice cream with hard crack topping

Chopped honey comb bars in vanilla ice cream with hard crack topping

No base, toasted marshmallow, swirls of caramel, sprinkled with salt and topped with more caramel and hard crack chocolate.

No base, toasted marshmallow, swirls of caramel, sprinkled with salt and topped with more caramel and hard crack chocolate.

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