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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Ice Cream Cake (4) Collection
Baked Alaska with Strawberry Ice Cream
Rainbow Ice Cream Cake Praline Ice Cream Cake Lemonade Cake Request From: "Judy Bolton" > My husband has informed me that he would like an ice cream cake for his birthday this month. I have never made one, and would like some recipes and any advice/tips, please. We both like the kinds that are almost entirely ice cream with crunchy bits in it, as well as some frosting. Otherwise, I am entirely open to ideas! Thanks so much! why not try this: You can even use a simple pound cake if desired Baked Alaska with Strawberry Ice Cream Recipe courtesy Paula Deen Red Velvet Pound Cake: 1 cup butter, room temperature 1/2 cup vegetable shortening 3 cups granulated sugar 7 eggs 1 (1-ounce) bottle red food coloring 2 teaspoons vanilla extract 3 cups cake flour 1/4 teaspoon salt 1 cup milk Meringue: 6 egg whites 1/2 teaspoon cream of tartar 1/2 cups sugar Assembly: 1 gallon strawberry ice cream Red velvet cake Meringue Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the butter, shortening, and sugar and cream until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add in the food coloring and vanilla. Combine the flour and salt, and add to the creamed mixture alternating with the milk, beating well. Pour the batter into the prepared baking pan and bake for 1 hour and 20 minutes, or until toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a cooling rack. Preheat the broiler. To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat until stiff and set aside. To assemble the Baked Alaska you have to work quickly. Slice the cake into 1/2-inch thick slices. Spread top of 1/2 of the cake slices with about 1 cup strawberry ice cream. Top with the remaining half of the cake slices. Place on a sheet pan. Spread meringue on all sides and form peaks using a knife. Broil until the meringue is light brown. Be careful not to burn peaks. Rainbow Ice Cream Cake Crust: 1 cup graham cracker crumbs 3 Tbsp. sugar 3 Tbsp. butter or margarine, melted 1/4 cup finely chopped sugar-coated chocolate candies Filling: 1/2 gal. vanilla ice cream green, red and yellow food coloring 4 tsp. grated orange rind or 3/4 tsp. orange extract 3/4 cup chopped sugar-coated chocolate candies (frozen) For crust, combine crumbs, sugar and butter; mix well. Press onto bottom of 8 or 9-inch spring-form pan. Sprinkle 1/4 cup chopped candies over crust. Bake at 350 degrees for 10 minutes. Cool thoroughly, freeze. For filling, divide ice cream into thirds; return 2 portions to freezer until ready to use. Combine 1/3 portion ice cream and 10 drops green food coloring in large bowl; mix well. Spoon over crust, freeze about 30 minutes or until firm. Combine 1/3 portion ice cream, 7 drops red food coloring and 14 drops yellow food coloring; mix well. Add orange rind and 3/4 cup chopped candies; mix well. Spoon over green layer, freeze about 30 minutes or until firm. Combine 1/3 portion ice cream and 10 drops yellow food coloring; mix well. Spoon over orange layer. Cover securely with foil; freeze overnight. Remove from freezer 5 to 10 minutes before serving. Remove rim from spring-form pan. Cut into wedges to serve. Makes 1 (9-inch) ice cream cake. Praline Ice Cream Cake 1/2 cup butter 1 pt. vanilla ice cream, softened 2 eggs 1 1/2 cup flour 2/3 cup sugar 1 Tbsp. baking powder 1/2 tsp. salt 1 cup graham cracker crumbs 1/2 cup sour cream 1 cup caramel ice cream topping 1/2 cup chopped pecans Melt butter in 3 quart saucepan; remove from heat. Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker crumbs; mix until smooth. Pour into greased 13 x9-inch pan. Bake at 350 degrees for 30 to 35 minutes. Combine sour cream and ice cream topping; pour over warm cake. Top with pecans. Cool. Cut into squares. May be served with ice cream or sweetened whipped cream. Lemonade Cake 1 (18.5 ounce) package yellow cake mix 1 quart vanilla ice cream 6 drops red food coloring 1 (6 ounce) can lemonade concentrate, thawed 2 cups heavy whipping cream 2 tablespoons white sugar Prepare cake mix according to package directions for two 9 inch round cake pans. Cool. Stir ice cream to soften, stir in food coloring and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil lined 9 x 1 1/2 inch round cake pan. Freeze until firm about 2 to 3 hours. Arrange one cake layer on a serving plate, top with ice cream layer then top with second layer of cake. Put assembled cake back into the freezer. To Make Frosting: Beat the whipping cream with the remaining lemonade and sugar until fluffy and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving. from me to you Linda in Tennessee -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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