I really had no clue how to make an ice cream cake.
I just knew I wanted one.
I suppose I could have googled it.
Hmmm, I’ll do that now. I’ll be back….
So even if I did I was on my own for what I wanted.
I wanted the kind of ice cream cake one got from the store.
I got there – almost.
The icing was an unmitigated disaster.
I HATE buttercream made with confectioner’s sugar and butter/Crisco.
With a white hot passion.
So I knew I wanted it nowhere near my cake.
I wanted something less sticky sweet so I thought a cream cheese frosting would be good.
It WAS good but it didn’t stick.
I will have to see what happens next time.
There WILL be a next time ’cause I am determined to master this.
Here is what I did:
I made two batches of ice cream, one chocolate and one vanilla using a basic custard ice cream recipe for my new Cuisinart Ice Cream maker.
3 cups of milk (goat’s milk, of course!)
1 cup of heavy cream
5 egg yolks
1 cup of sugar, divided
1 vanilla bean, split and scraped
1 tsp pure vanilla
pinch of salt
for the chocolate ice cream I added 1/3 cup good cocoa and eliminated the vanilla bean. I also added a dash of cinnamon.
Mix the milk and cream with 1/2 cup of sugar, the salt and scraped seeds and vanilla bean. Heat just to boiling and let cool ’til just hot to the touch. Remove the vanilla bean pieces.
In a mixer beat the yolks and other 1/2 cup of sugar (and the cocoa and cinnamon for the chocolate ice cream)
Slowly temper the egg mixture by adding a small amount of the hot milk mixture until it is all blended in.
Strain the mixture back into the pot and heat until it coats the back of a spoon. Add the vanilla extract. Strain into a bowl and cool completely.
Pour into the ice cream maker and use per instructions.
I took out my 9″ springform pan and put half of the crushed chocolate wafer cookies on the bottom.
I put the vanilla ice cream on top and put it into the deep freeze for about an hour and a half to harden up. I would not try to make this with just a conventional freezer. It really needs to set between each flavor and it needs a deep freeze – in my opinion.
I then put the other half of the crushed cookies on top of the vanilla ice cream.
Then I added the freshly made chocolate ice cream. I have two bowls for my ice cream maker or I would not have been able to do this in one day. Back into the deep freeze for an hour and a half.
To unmold it I had the sink full of warm water and I held the springform in the water for about 5 seconds. It came out perfectly.
I brought it out and put it on my Wilton cake decorator twirly thing. I thought it looked pretty impressive at this point.
Then it went all downhill.
The icing just didn’t stick.
It all fell down the sides.
I put it back in the freezer and brought it back out again after an hour and it did sort of look like a cake but with very sad icing.
Eh, lesson learned.
I will have to make a stiffer icing next time. I ran it back down to the freezer and it set for about 5 more hours.
When it came time to serve I had a bowl of strawberries in sugar waiting.
I love jimmies on my ice cream cakes and my intent had been to put them on the side for decoration but that was NOT going to happen with the bad icing so I topped my piece with them.
I then added the strawberries.
You know what?
It was damn good, lousy icing and all.
The cream cheese added a nice tang and it wasn’t teeth jarringly sweet.
I WILL figure this out and we will both have fun in the learning.
The icing was just an 8oz package of cream cheese, a hell of a lot of confectioner’s sugar, a pinch of salt and 2 or 3 TBS of heavy cream.