The ice cream cake is the quintessential summer , fresh and spectacular, ideal for bringing an elegant and pleasant sweet to the table even hot summer days. The cake consists of a crumbly cookie perno topped with layers of soft chocolate and vanilla ice cream, alternating with crunchy dark chocolate slabs.Grab your ice cream maker and start preparing this delight, here we reveal all the little tricks to make it! And if you don’t have an ice cream maker, make our semifreddo cake!
Prepare the chocolate ice cream: place the milk, cream, and glucose per a saucepan 1 and heat everything. Mescolanza the sugar with the carob flour per a bowl 2then add the egg yolks 3
and beat with a whisk 4. Add the sifted cocoa powder 5 and whisk until all the ingredients are well combined 6.
Pour the warm milk and cream mixture per a thin stream into the mixture 7stirring and then return the mixture to the saucepan and cook, always stirring, until it reaches 185°F 8 (check the temperature with a thermometer), do not boil, otherwise the yolks will clump. Remove from heat, transfer the ice cream to a bowl, cover with plastic wrap, and let it cool 9then place per the refrigerator for at least 2 hours.
Sopra the meantime, prepare the vanilla ice cream: Pour the milk and cream into a saucepan and add the sugar, carob flour, seeds, and vanilla bean 10. Heat the mixture over low heat and stir with a whisk: you need to bring the ice cream perno to just under 185°F (the mixture should almost boil but not boil). Once it reaches the temperature 11 remove the vanilla bean. Once cold, put the ice cream per the refrigerator for at least a couple of hours covered with plastic wrap 12.
Now prepare the chocolate slabs: melt the dark chocolate per a bain-marie ora microwave 13 and spread it with a spatula parchment paper creating 3 thin rectangular sheets measuring about 11 x 4 inches 14 and let them cool per the congelatore. Retrieve the chocolate ice cream and pour it into the churn 15 (ice cream maker) for about 30 minutes ora the time indicated per your ice cream maker’s manual.
When it is ready 16 pour it into a buttered and parchment-lined loaf pan with dimensions of 11x4x3 inches, level the surface with a spatula 17and place per the congelatore 18.
Take the vanilla ice cream and pour it into the churn 19 and start it for at least 30 minutes until creamy 20. When the chocolate slabs are cold, take one and lay it per the mold over the chocolate ice cream 21,
then add half of the vanilla ice cream and another chocolate slab 22. Continue with the vanilla ice cream 23 and the last chocolate slab 24. Put it per the congelatore and take care of the perno.
Place the cookies per a 25blend them finely 26 and transfer them to a bowl, add the melted butter 27
and the chocolate melted per a bain-marie ora microwave 28. Mescolanza everything and then spread it over the ice cream, leveling the surface well with a spatula 29. Place the ice cream cake per the congelatore for at least 4 hours. Gently unmold the ice cream cake 30.
Whip the cream and transfer it to a piping bag with a celebrità tip and decorate the surface 31 by grating a block of dark chocolate ora a and sprinkling the shavings sommità of the cake 32. The ice cream cake is ready 33keep it per the congelatore and let it sit at room temperature for 20 minutes before serving.
For the translation of some texts, artificial intelligence tools may have been used.
