Monday, October 18, 2010

cookies and cream ice cream cake

The birthday festivities seem to continue on for Carter.  Each set of grandparents wanted to have a more intimate birthday celebration so, they could watch him open presents and enjoy the event without 25 kids jumping and screaming in a bounce house.  He is very loved.  We had Brad's family over to finish off the celebration and as I mentioned the day was 80+ degrees so, I hit up my trusty celebration cookbook sky high irresistible triple layer cakes and found a recipe for ice cream cake.  I have wanted to use my ice cream maker more, there were sleeves of oreos left and a quart of heavy cream.  All signs were pointing to a cookies and cream ice cream cake with left over sprinkles.  I was never a fan of cookies and cream ice cream growing up.  It is not that I did not like it but, I just could never pass up ice cream with peanut butter in it.  It was just one of those flavors that got quickly over looked so, I really don't have a favorite store bought to compare this to.  I was concerned about the yellow tint I saw in the base due to the yolks but, one it got moving in the machine it turned that creamy color that I suppose cookies and cream should be.  It was creamy, sweet, rich and full of chunky oreo bites.  We all really liked the ice cream and I actually think next time I could use one and a half to two batches of the homemade ice cream in between the chocolate layers to really make the ice cream shine in this cake.  The one batch of ice cream made the cake almost feel like an ice cream sandwich which wasn't bad at all but, I would have liked a little more ice cream.

cookies and cream ice cream cake
1. Bake layers.
2. Line 8" square cake pan with plastic wrap.  Allow enough plastic wrap to hang over sides.  Dump softened (right out of machine) ice cream into lined pan and pack down evenly.
3. While ice cream is still soft, set one of the cake layers on top.  Press down gently to remove gaps.  Cover with plastic wrap and place in freezer for ~ 2 hours.  Wrap remaining layer in plastic wrap for later use. 
4. Make glaze.  1/4 cup cream and 1 tbsp corn syrup heated to a simmer in a small saucepan.  In a heat proof bowl chop 4oz semi sweet chocolate.  Pour cream mixture over and let stand for 5 minutes.  Whisk until smooth and then let stand an additional 2 minutes to cool.  
5. Remove cake from freezer and unmold by pulling excess plastic wrap and invert cake untop cake plate cake side down.  Top with remaining layer.
5. Pour glaze in center of cake and spread it around allowing it to drip over the sides.  Decorate top with sprinkles and or candies and return to freezer for 2 hours.
6. May need to allow cake to sit at room temperature for 10 minutes to get knife through it.

one bowl chocolate cake
adapted: sky high: irresistible triple layer cakes
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1.4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1/3 cup canola oil
1 cup water
1 tsp. vanilla

Preheat oven to 350.  Butter 2 8" square pans.
Sift flour - salt into large mixing bowl.  Use a wire whisk and blend ingredients.
Add oil and 1/2 cup of water to dry ingredients and whisk until smooth.  Add another 1/2 cup water and vanilla and again whisk until smooth.  Divide batter between the two pans.
Bake for 18-20 minutes.  Let coll in pans for 10 minutes and then remove to wire racks to completely cool ~ 1hour.

1/4 cup cream
1 tbsp light corn syrup
4 oz. semi sweet chocolate; chopped

Cookies and Cream Ice Cream
source: annie eats
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, quartered
Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.
Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer to a storage container and add Oreo pieces then fold in gently with a rubber spatula.  Freeze until completely hardened.

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