CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE
Categories Cake Chocolate Dessert Kid-Friendly Cherry Almond Summer Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 8
Steps:
- Make chocolate sauce:
- Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
- Make ice cream cake:
- Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
- Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
- Cut cake crosswise into slices. Serve immediately with warm sauce.
BURNT ALMOND AND CHERRY CHOCOLATE ICE CREAM
I was making ice cream one day for the people at work and I accidentally burnt some of the almonds while toasting them and just threw them in anyway. My co-workers loved it.
Provided by Lynn Svedin
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. Remove from heat and cool.
- Mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. Follow manufacturer's instructions for freezing. Add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened.
Nutrition Facts : Calories 673 calories, Carbohydrate 60.3 g, Cholesterol 109.5 mg, Fat 46.6 g, Fiber 4.7 g, Protein 8.8 g, SaturatedFat 23.9 g, Sodium 93.6 mg, Sugar 47.5 g
CHOCOLATE CHERRY ALMOND ICE CREAM
This is something I've been experimenting with lately, and it just keeps getting better and better. I think I finally have it down pat. Chocolate, cherries, almonds, what an amazing flavor combo. This is my new hit for the summer! Prep time includes freezing time.
Provided by Mirj2338
Categories Frozen Desserts
Time 12h10m
Yield 2 1/2 quarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- To toast the almonds, heat the oven to 350°F.
- Spread the almonds in a thin layer in a shallow baking pan.
- Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
- Cool before using.
- Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
- Stir together sugar and cocoa in a large saucepan.
- Gradually stir in the egg yolk mixture.
- Cook over medium heat, stirring constantly, until the mixture is very hot.
- DO NOT BOIL!
- Remove from heat and cool to room temperature.
- Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
- Cover and refrigerate mixture at least 6 hours.
- Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
- Immediately fold in cherries and almonds.
- Freeze for several hours or overnight.
Nutrition Facts : Calories 357.1, Fat 23.8, SaturatedFat 11.7, Cholesterol 130.2, Sodium 68, Carbohydrate 32.2, Fiber 1.7, Sugar 25.6, Protein 5.9
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