At work and at home, my refrigerator and freezer are always crammed with sweet odds and ends: a cup of caramel sauce, pieces of brownie scraps, a bowl of whipped cream. In the restaurant, we create some of our best staff meal desserts with such tasty bits, but at home I throw them out, often to the accompaniment of anguished cries from family members. With them in mind, I created this out of excess goodies from other recipes. It's turned out to be one of my favorites.
Sugar Cone Crust
12 sugar cones (5 ounces)
3 ounces (6 tablespoons) unsalted butter, melted
1 cup cold Bittersweet Chocolate Sauce (see below)
French Vanilla Ice Cream (page 116 of the book) or Rich Vanilla Ice Cream (page 107)
1 cup cold Classic Caramel Sauce (see below)
3/4 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
TO MAKE THE CRUST: Finely grind the sugar cones in a food processor. Place them in a bowl with the butter and stir until combined. Press the crumbs into the bottom of a 9-1/2-inch springform pan. Freeze for 30 minutes.
TO ASSEMBLE THE CAKE: Briefly heat the chocolate sauce in a microwave or double boiler over hot water just until spreadable. Spread the chocolate sauce in the bottom of the crust. Freeze until set, about 15 minutes. Spread the vanilla ice cream over the top. Again, freeze to set, about 30 minutes. Briefly heat the caramel sauce in a microwave or double boiler over hot water just until spreadable. Spread the caramel sauce over the ice cream. Freeze for another 30 minutes.
In a bowl, combine the cream, sugar, and vanilla extract. Whip the cream until soft peaks form. Spread it over the top of the cake. Freeze the cake until the ice cream and sauces are hard, about 6 hours, depending on your freezer. Cut into slices and serve.
IN ADVANCE: The cake can be assembled up to 2 days in advance. Once frozen, cover with plastic wrap.
Chai Ice Cream (page 77) or Pistachio Ice Cream (page 37)
Makes about 2 cups
1/2 cups heavy (whipping) cream
10 ounces bittersweet chocolate, finely chopped
Heat the cream in a saucepan over medium heat until it begins to bubble around the edges. Turn off the heat and add the chocolaste. Cover the pan and let sit for 5 minutes. Whisk until smooth. Let cool slightly and use now, or let cool to room temperature and refrigerate. The sauce is best served warm. It can be reheated in a double boiler or microwave.
IN ADVANCE: The chocolate sauce can be made up to two weeks in advance. Cover and refrigerate.
Makes about 4 cups
3 cups sugar
1 cup water
2 cups heavy (whipping) cream
2 ounces (4 tablespoons) unsalted butter, softened
Large pinch of kosher salt
Stir the sugar and water together in a heavy saucepan. Cook over medium heat until the sugar dissolves, about 2 minutes. Increase to high heat and continue to cook, without stirring, until the sugar has caramelized and is medium amber in color. Remove the pan from the heat and slowly stir in about 1/4 cup of the cream. (the caramel will sputter as the ater is added, so stir carefully.) Continue gradually strring in the remaining cream.
Let the caramel cool, strring occasionally, until warm. Whisk in the butter and salt. Cover and reigerate until ready to serve. If serving warm, reheat in a double boiler or microwave.
IN ADVANCE: The caramel sauce can be made up to two weeks in ahead.
A Passion for Ice Cream
95 Recipes for Fabulous Desserts
Photographs by Sheri Giblin
224 pp; 40 color photographs
Recipe reprinted by permission.
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This page modified June 2006
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