Thursday, August 26, 2010

Cream in My Coffee-Coffee Ice Cream Sandwiches

Now that I have an ice cream maker, there is no going back. It is just so easy to make delicious homemade ice cream- only problem is what to do with it all.  Last week I made cappuccino ice cream from The Silver Palate Good Times Cookbook- but this blog is not about making ice cream- and I was trying to think what else I could do with it. I found this recipe for an ice cream sandwich which, of course, could be made with any flavor of ice cream, store bought or homemade.  It is a little time consuming with all the various steps, but not difficult.  I made one big sandwich and then used a 2 1/2 inch round cookie cutter to make the perfect size, just a few bites.

German Chocolate Cake for Ice Cream Sandwiches
from Rose's Heavenly Cakes by Rose Levy Beranbaum

3/8 cup plus 1 tablespoon (1.15 oz or 33 grams) sifted before measuring unsweetened cocoa powder
1/4 cup boiling water
1/4 cup canola or safflower oil at room temperature
2 large eggs, separated plus 1 egg white at room temperature
1/2 teaspoon vanilla extract
2/3 cup plus 1 tablespoon all purpose flour (2.6 oz or 75 grams) sifted before measuring
3/4 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 to 1/12 quarts ice cream of your choice

     Preheat oven to 350 degrees F about 20 minutes before baking.  Coat the bottom of a 9x 2 inch round cake pan with shortening and top with a parchment round.  Encircle pan with a cake strip.
     In the bowl of a stand mixer by hand whisk the cocoa powder and boiling water until smooth. Cool to room temperature, about 30 minutes.  When cool, add the oil and yolks to the mixer bowl.  Using the whisk beater, start on low speed and gradually raise the speed to medium, beating for 1 minute until smooth and shiny and resembling a buttercream.  Scrape down the sides of the bowl. Add vanilla and beat for a few seconds.
     In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt. Sift the flour mixture onto a large piece of parchment.  Add half of the flour mixture to the chocolate mixture and beat on low speed until the dry ingredients are moistened. Scrape down the sides of the bowl and repeat with the remaining flour mixture.  Raise the speed to medium and beat for one minute.  Scrape down the sides and bottom of the bowl.  On low speed add the egg whites.  Gradually raise the speed to medium-high and beat for 2 minutes.  The batter will be like a thick soup.  Using a spatula, scrape the batter into the prepared pan.  Bake about 20 minutes until a wooden toothpick inserted in the center comes out clean, and the cake springs back when pressed lightly in the center.
     The cake must be unmolded as soon as they have baked.  Spray a wire rack with cooking spray.  Run a metal spatula between the side of the pan and the cake and invert onto the wire rack.  Remove the parchment and immediately reinvert onto a rack.  Cool completely.
      Slice the cake into two even layers.  Place the bottom layer on the bottom of a 9 inch springform pan. Remove the ice cream from the freezer to the refrigerator to soften to a spreadable consistency or soften in 4 second bursts in a microwave.  Spread the ice cream in an even layer over the cake layer.  Set the other cake layer on top of the ice cream.  Coat a piece of plastic wrap with non-stick cooking spray and
place it directly on top of the cake.  Cover the pan with another piece of plastic wrap and immediately set in the freezer for at least 8 hours.  To unmold, wipe the sides of the pan with a hot, damp towel and remove the sides.  Dust the top with cocoa.  Let it soften a little and cut into small rounds with 2 1/2 inch cookie cutter.  To store, wrap individually in plastic wrap and place in plastic bag. ((post by Susan))

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