Baked Alaska with Strawberry Ice Cream Rainbow Ice Cream
Cake Praline Ice Cream Cake Lemonade Cake
Request From: "Judy Bolton" <[email hidden]> 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
2/4 teaspoon salt 1 cup milk Meringue: 6 egg whites
3/2 teaspoon cream of tartar
4/2 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
5/4 cup finely chopped sugar-coated chocolate candies
Filling:
6/2 gal. vanilla ice cream green, red and yellow food
coloring 4 tsp. grated orange rind or
7/4 tsp. orange extract
8/4 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
9/2 cup butter 1 pt. vanilla ice cream, softened 2 eggs 1
1/2 cup flour
10/3 cup sugar 1 Tbsp. baking powder
11/2 tsp. salt 1 cup graham cracker crumbs
12/2 cup sour cream 1 cup caramel ice cream topping
13/2 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
13 (1.5 ounce) package yellow cake mix 1 quart vanilla ice
cream 6 drops red food coloring
13 (2ounce) 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 [email hidden] Linda in Tennessee
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗