How to Make a Delicious Ice Cream Cake

Now that summer is here, here is a recipe that will help you cool down in any situation. Ice cream cake has been gaining a lot of attention because of the variety its insides can hold. As long as the inside of the cake tastes good, the combination is seemingly endless. Also, this sweet dessert will help you fend off the heat for hours at a time. Here is how to make this delicious dessert.

The ingredients that you will need to make an ice cream cake are: ice cream of your choice, cake batter (any flavor), cake pans, plastic wrap, foil, frosting, and whatever toppings you want on your cake.

To start things off, put your cake pans in the freezer to chill them. After that's done, take your plastic wrap and cover one of the cake pans with it. In that cake pan, put in your ice cream and spread it out in the pan, covering up any air holes you may find. Then put it back in the freezer after covering it in foil.

As for the cake, simply follow the directions on the box of cake batter you bought it from. I'm sure their directions will be easy to follow. However, only bake half of your cake batter so it's flatter than a regular cake. Once that's done cooking, let it sit and cool off for a bit.

One the cake has cooled off, take your ice cream from the freezer and put that on the plate. Then take your layer of cake and put it on top.

Now it's time to decorate the cake. I'll leave this part up to you and your imagination. Once you're finished decorating the cake, either serve it right then and there or leave it in the freezer to serve it up later.

Now go out there and teach your friends how to bake and make a delicious ice cream cake.

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The Best Chocolate Ice Cream at Home - Some Tips For Success

There aren't too many things that the whole family can agree on but chocolate ice cream is generally one of them. There is something about the wonderful creamy texture, coolness, sweetness and not forgetting the rich chocolateniness that works so wonderfully well together. Making it at home only adds to the experience. When you scoop out the servings after dinner knowing that everyone had a hand in the desert's creation it just seems to taste twice as good.

Another big benefit is that you can adjust the ingredients so match your own tastes. Manufactured frozen deserts are heavily regulated and while this ensures excellent quality control, you generally won't get a bad experience from the supermarket, it does mean that most brands taste very similar - there's a lot of goods, but very few greats. At home you are free of these restrictions. You can develop your own touch exactly as you'd like it.

Using the very best quality ingredients you can afford is key. There is a world of difference between cheap milk chocolate and dark with 70% cocoa solids. Choose the unsweetened variety and you can regulate the taste. A good starting point is adding the same quantity of sugar as of the chocolate product. Add a little less for a more mature bitter taste, perfect for adults. For children, throw a bit more in so that it's nice and sweet, the way kids like it.

For an even more richness you could consider throwing in a crumbled brownie, cookies or chips or even a liquor

You may need to churn this mixture a little bit longer than for most recipes as the cocoa powder can slow the "whip". Remember too that a homemade batch won't be nearly as dark as a factory produced tub full of flavors and coloring. It will taste a lot better though!

You should have everything you need to attempt this except perhaps for your very own ice cream maker Article Source: http://EzineArticles.com/?expert=Steve_Nate_Miller

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Sweet Classic Fresh Chocolate Ice Cream

Ice creams that start with a custard are made from cream, sugar, eggs, and flavoring. Each ingredient contributes to the ice cream's smooth texture and rich flavor. The amount of cream used and its butterfat content gives ice cream its rich and creamy taste. The eggs are necessary for smoothness and also give the ice cream its nice color.

The chocolate brown Aboriginal wattle seed is scented with the complex flavors of cacao, coffee, hazelnut and vanilla. The Fresh ice cream is seasonal recipes for every-day healthful eating and occasional indulgences. Cooked and written by a home cook in a home kitchen. Our rich and creamy ice cream and frozen yogurt are crafted with the freshest all natural and organic ingredients.

If you are a chocolate lover, you will not be surprised to hear that chocolate ice cream is an American favorite. This ice cream is wonderfully rich and chocolately, as it contains both cocoa powder and semisweet chocolate and its silky smooth texture comes from using a custard base. Sweetened condensed milk, chocolate syrup and whipped cream make for a heavenly, rich chocolate made-in-the-freezer ice cream.

The Chocolate Ice cream cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving. Chocolate ice cream made with fresh cream and real vanilla is sure to delight. This sweet classic combination of ice cream loaded with bittersweet chocolate chips has been a favorite for all children. Delight with our delicious, Strawberry ice cream chockfull of strawberries. Making an ice cream cake is as simple as stacking up your favorite flavors.

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In Search of German Chocolate Ice Cream

I have always loved German chocolate cake not for the cake itself, but rather for the wonderful filling! I could eat a bowl of the filling with no problem! A few years ago, I "discovered" Haagen Dazs German chocolate ice cream and gave it a try. It was, needless to say, delicious. My enjoyment however, was short lived because it was only a seasonal-type flavor. Over the next few years, I faithfully checked the Haagen Dazs display in EVERY grocery store I visited but to no avail. I only ran across it one other time - hardly enough to satisfy my palate! Then a few months ago, while visiting my neighborhood Smith's, I found a German chocolate ice cream under the supermarket's "Private Selection" label. I bought it and couldn't wait to get home to taste it. My excitement unfortunately was short lived; the flavor fell far short of my expectations. I finally realized the only way I was going to get any gratification for my ice cream craving was if I made it myself.

Making this specialty ice cream involves a two step process: creating the German chocolate filling and preparing the chocolate ice cream. I immediately went searching for recipes. I make German chocolate filling in my kitchens at work but I don't need twenty pounds of it! I had to find a recipe with a considerably smaller yield. I visited several websites and found similar recipes. Since I knew what ingredients the recipe should contain, I picked one from Allrecipes.com that matched my criteria. For the ice cream portion, I modified a recipe I selected from Mable and Gar Hoffman's 1981 book, "Ice Cream". I substituted a smaller volume of Half and Half for regular whole milk to get a richer ice cream. The end result was delicious and a suitable substitute for the Haagen Dazs version I so craved. Although the ice cream is easy to make and does involve a few more steps, it is, in my opinion, well worth the effort.

As a side note, when I try this recipe in the future, I will only cook the German chocolate filling to about 170 degrees. I will also consider using a pastry bag and piping it into the finished ice cream that I have just removed from the machine. This procedure might give me more of a gooey filling to bite into instead of a firmer chunk.

German Chocolate Filling
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cut into pieces
3 egg yolks
1 cup flaked coconut
1 cup finely chopped pecans
1 teaspoon vanilla extract

Combine the sugar, evaporated milk and egg yolks in the top portion of a double boiler or in a large metal bowl. Add the butter pieces. Cook over simmering water, stirring occasionally, until the mixture has thickened and it reaches 180 degrees on a thermometer. Remove from the water and stir in the coconut, pecans and vanilla. Cool to room temperature, then put in a smaller bowl or plastic container and cover by laying plastic wrap directly onto the surface of the filling. Refrigerate overnight. Line a baking sheet with wax paper or parchment paper and pipe or drop the filling in teaspoon size mounds onto the sheet. Freeze for at least two hours.

An important note - When I prepare German chocolate filling, whether it is at home or at work, I prefer to cook it over a double boiler instead of in a pot directly on over the heat. This allows me to do other things while the filling is cooking besides just standing over it and stirring. It also minimizes the risk of overcooking and scrambling the egg. While the filling is cooking, I prepare the ice cream base.

Chocolate Ice Cream
1-1/3 cups sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup whole milk
2 cups half and half
2 eggs, beaten
3 oz. semisweet chocolate, finely chopped (I used Trader Joe's 70% chocolate bar - remember, better quality chocolate yields a better tasting ice cream)
4 oz. evaporated milk (if you purchase a 12oz. can, you will use 8 oz. in the filling recipe and the rest in this recipe)
1 cup whipping cream
1 teaspoon vanilla extract

Combine the sugar, cornstarch and salt in a medium saucepan. Stir in the milk and half and half. Cook over medium heat, stirring constantly, until the mixture begins to simmer. Place the beaten eggs in a small bowl. Stir about half of the hot milk mixture into the eggs, then pour it back into the remaining hot milk mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture is slightly thickened, about 2 minutes. Remove from the heat and immediately add the chopped chocolate. Stir until the chocolate has completely melted. Strain the mixture through a fine sieve. Stir in the evaporated milk, whipping cream and vanilla. Cool to room temperature, then refrigerate until cold (you could technically use the mixture after it has come to room temperature but it will take longer to freeze). Pour the mixture into the ice cream canister and freeze according to the manufacturer's instructions.

While the mixture is freezing, put a large metal bowl in the freezer. Loosen the German chocolate filling chunks from the wax paper. When the ice cream is done, spoon it out into the bowl you kept in the freezer and stir in the German chocolate filling chunks. Put into a container and allow the ice cream to harden. Enjoy!

Cindy J. Werth (http://www.makingchocolatecake.com) is the Pastry Chef at the Stratosphere Casino and Hotel in Las Vegas, Nevada. She is an alumnus of the Culinary Institute of America in Hyde Park, New York. Her 10+ years in the trade has sharpened her skills in transforming a guest or client's image and concept into pastry art. Particularly skilled at wedding cake design and production, her background in Hotel and Restaurant Management also includes menu development, recipe creation, and management. Previous to the Stratosphere, Chef Cindy worked at the Excalibur Hotel and Casino in Las Vegas and at the Irvine Marriott Hotel in California. Article Source: http://EzineArticles.com/?expert=Cynthia_Werth

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