Give summer a proper send off with ice cream confections that will leave them screaming for more. Fox News Radio's Lilian Woo gets hot tips for the frozen favorite from experts such as America's Test Kitchen and author and founder of High Road Craft Ice Cream Keith Schroeder.
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- 2 cups diced strawberries
- 12 - 16 Graham crackers
- 8oz cream cheese
- 24 oz plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3-4 tablespoons honey
- Wash and chop strawberries, place them on a cookie sheet and place in the freezer for 30 minutes. Place graham crackers on another cookie sheet and freeze for about 30 minutes.
- In your stand mixer (or large bowl) combine cream cheese, Greek yogurt, and lemon juice. Once combined, add in the honey (maple syrup can be used if your family is not a fan of honey.) Fold semi frozen berries into yogurt mixture.
- Line a 13x9 inch baking dish with foil. Break each graham cracker in half and cover the bottom of the dish with a single layer of graham crackers. Reserve remaining ones for later.
- Pour strawberry yogurt mixture on top of graham crackers. Add second layer of graham crackers on top for "top crust".
- Freeze tray for about 4 hours. When ready to eat, lift foil and cut through with a sharp knife to create individual sandwiches. Remove and cut through (with sharp knife) to create individual sandwiches.
- Serve immediately or wrap individual servings in plastic wrap/foil till ready to serve.
- If you don't have the suggested pan size, other sizes will work. The concept is the same. Line your pan, fill with berry cream mixture, top with second layer of crackers and freeze.
Neapolitan Ice Cream Cake
Neapolitan Ice Cream Cake from CakeBossBaking.com
The flavor combination of chocolate, vanilla and strawberry is a classic. The textures of this ice cream cake are perfect. A light airy chocolate cake, a rich vanilla ice cream layer and topped with a fluffy strawberry cream. The layers are pretty enough that the cake needs no additional decorations. Serve with chocolate sauce and fresh strawberries on the side and your guests will be licking their plates clean.
- For the cake
- 1 1/2 cups all purpose flour
- 1/3 cups cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup oil
- 1/2 cup coffee
- 1 cup water
- 2 teaspoons vanilla extract
- 2 tablespoons apple cider vinegar
- 2 pints vanilla ice cream store bought
- Strawberry Cream Layer
- 2 cups heavy cream
- 14 oz. can sweetened condensed milk
- pinch of salt
- 1 tablespoon vanilla extract
- 1/2 cup strawberry fruit spread or jam
- 1/2 cup fresh strawberries large dice
- For the cake Preheat oven to 325°F. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any ex-cess. Set aside.
- Sift together flour, cocoa powder, baking soda, salt, and sugar into a medium bowl, and set aside.
- Combine oil, coffee, water, and vanilla.
- In an electric mixer fitted with the paddle attachment add the sifted dry mixture to the bowl, then add the wet ingredient mixture and mix on low to medium speed until combined. Scraping down bowl to insure no dry lumps remain on the bottom of the bowl.
- Once mixture is smooth and lump free, add the apple cider vinegar and mix on low speed until just combined.
- Pour batter into prepared pan, and smooth top with a spatula. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30-40 minutes.
- Transfer to a wire rack to cool before unmolding.
- To unmold, run a pairing knife around the edge of the cake to loosen cake sides, unlatch to expand ring to release from pan.
- Remove cake from bottom of pan, wash bottom of pan and ring.
- Spray pan with pan spray, line bottom with parchment paper.
- Trim top of cooled cake so cake is 1" tall. Place cake back in pan and freeze for at least an hour.
- Assembly Remove 2 pints of ice cream from the freezer and let soften, about 15 minutes.
- Evenly press the softened ice cream into pan on top of frozen chocolate cake.
- Place back in freezer and whip up the strawberry cream layer.
- Strawberry Cream Layer Whip heavy cream to stiff peaks.
- In a bowl, stir together sweetened condensed milk, salt, vanilla, and fruit spread.
- Fold condensed milk mixture into whipped cream.
- Fold in diced strawberries.
- Top ice cream layer with cream layer and place back in the freezer.
- Freeze until firm, 8 hours - 24 hours.
- To serve Dip springform pan into warm water to loosen cake.
- Unlatch to release ring and remove.
- Leave the cake on springform bottom for serving.
- Keep in freezer until ready to serve.
- Top with chocolate sauce and/or fresh strawberries.
*Tip-if you are feeling lazy and want to skip the strawberry cream layer, you can substitute that layer for 2 pints of store bought strawberry sorbet.
- Recipe courtesy of CakeBossBaking.com
The Best Vanilla Ice Cream
courtesy: America's Test Kitchen
Makes about 1 quart
1 vanilla bean 13/4 cups heavy cream 11/4 cups whole milk 1/2 cup plus 2 tablespoons sugar 1/3 cup light corn syrup 1/4 teaspoon salt 6 large egg yolks
1. Place 8- or 9-inch-square metal baking pan in freezer. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean, seeds, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
2. While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes.
Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.)
3. Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.
4. Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)
Two teaspoons of vanilla extract can be substituted for the vanilla bean; stir the extract into the cold custard in step 3.
An instant-read thermometer is critical for the best results.
Using a prechilled metal baking pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning.
For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard. For our free recipes for Triple Ginger Ice Cream and Coffee Crunch Ice Cream, go to www.CooksIllustrated.com/aug11.