Strawberry Ice Cream Angel Cake

Strawberry Ice Cream

1 1/2 lbs. strawberries
3/4 C. sugar, divided
2 T. lemon juice
4 egg yolks
1 1/2 C. whipping cream
1 1/2 C. milk

Wash, stem and slice the strawberries. Place 2/3 of them into a blender with 1/4 C. of the sugar and the lemon juice. Blend until smooth. Set aside.

Combine the egg yolks and remaining sugar in a medium bowl and whisk until thick and pale yellow, about 3 minutes. Set aside.

Heat the cream and milk in a large saucepan over medium heat just until bubbles begin to form around the edges, about 5 minutes. Pour about 1 C. of the hot milk mixture into the sugar and egg yolk mixture while stirring constantly. Return it to the milk mixture and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, about 4 minutes.

Let the hot liquid cool about 5 minutes, then stir in the puréed strawberries. Let cool to room temperature, then freeze according to the instructions with your ice cream maker.

Assembly
6 large stemmed strawberries
1 (7-oz.) package chocolate coating
1 (1-lb.) angel food cake
3 C. whipping cream
1/4 C. powdered sugar

While the ice cream is freezing, coat the stemmed strawberries with the chocolate coating, then refrigerate.

Cut a very thin slice (about 1/4 inch) horizontally from the top of the cake. Set the top aside.

Working with a small sharp knife, carefully hollow out a “trench�?in the middle of the cake about 3/4 inch from the sides; discard the part of the cake you cut out. Spoon or pipe the ice cream into the trench until it is even with the cake. (You will have leftover ice cream that can be served with the cake.) Layer the remaining sliced strawberries over the ice cream. Replace the top of the cake, wrap it well and freeze until solid, at least 2 hours or overnight.

Remove the cake from the freezer and let it sit at room temperature, 30 minutes. Meanwhile, whip the cream and the powdered sugar until stiff peaks form, about 3 minutes. Remove the top from the cake and pipe about 1/3 of the whipped cream on top of the strawberries. Replace the top, then pipe the remaining cream on top of the cake and decorate it with the chocolate-covered strawberries.

Banana-Toffee Ice Cream Cake

1 chocolate pound cake (15 to 16 oz.)
3 medium bananas, cut into 1/4-inch-thick slices
1/4 C. bottled caramel topping (squeeze bottle)
1 1/2 quarts (3 pints) butter-pecan ice cream
3 chocolate-covered toffee bars (about 1.4 ounces each), coarsely chopped

Garnishes:
Whipped cream chopped toffee bars
Caramel topping

Trim the ends off pound cake. Cut the cake into 12 slices, each 1/2 inch thick. Cut a pie-shaped wedge, 2 inches across the top, from each slice. Wrap the wedges in plastic wrap and reserve.

Cover the bottom of an 8-inch springform pan with the remaining cake pieces, pressing them together to make an even layer with no gaps. (You may not need all the cake.)

Scatter the bananas over the cake in the pan, then drizzle with the caramel sauce. Cover and freeze until the bananas are firm, about 1 1/2 hours.

Soften 1 1/2 pints of the ice cream and spread evenly over the bananas. Sprinkle with the chopped toffee bars, cover and freeze until the ice cream is firm, at least 1 1/2 hours. Soften the remaining ice cream and spread over the toffee layer. Freeze until firm, about 1 hour.

Arrange the reserved cake wedges, points toward the center, over the ice cream layer. Cover and freeze for at least 5 hours or up to 5 days.

To serve, remove the sides of the pan and set the cake on a serving plate. Decorate the cake with the garnishes.

Pink Lemonade Cake

1 package (2-layer size) yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
16-oz. can frozen pink lemonade concentrate, thawed
1 C. whipping cream
2 T. sugar
Rosebud candy mints for garnish

Prepare cake mix according to package directions. Bake as directed in two greased and floured 9 x 1 1/2-inch round layer cake pans. Cool.

Stir ice cream in a bowl to soften. Quickly stir in the food coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a foil-lined 9 x 1 1/2-inch round layer cake pan; freeze 2 to 3 hours, or until firm.

Place one cooled cake layer on serving plate; cover with ice cream layer, then top with second cake layer. Whip the cream with the sugar and remaining lemonade concentrate until stiff. Frost sides and top of cake with the whipped-cream mixture. Garnish with rosebud candy mints, if desired. Return to freezer for at least 1 hour. Serve frozen.

Mocha Chocolate Ice Cream Rollup Cake

For the cake:
1 1/2 C. semi-sweet chocolate
1 1/2 C. (3 sticks) butter
3 T. brewed coffee
2 t. vanilla extract
10 eggs, separated
1/4 C. + 3 T. sugar

For the ice cream filling:
2 quarts vanilla ice cream
3 T. coffee extract
1 C. chocolate chips

For garnish:
Hot fudge sauce
Chocolate espresso beans
Confectioner's sugar

To make the cake: Preheat oven to 350°F. Line two 16 x 11-inch sheet pans with parchment paper. In a small bowl, melt the chocolate and the butter together, either over a double boiler or in a microwave. Add the brewed coffee and vanilla extract. Set aside.

In a separate bowl, whip the egg yolks with 3 tablespoons of sugar until very light. Fold the whipped egg yolks into the chocolate mixture.

In a separate large mixing bowl, whip the egg whites and the sugar to a soft meringue. Fold the chocolate and egg yolk mixture into the whipped egg whites. Scrape and spread the batter onto the prepared sheet pans. Bake for 7 to 10 minutes, or until the cake is dry on top but still soft inside.

Allow the ice cream to sit at room temperature until it starts to soften. Blend in the coffee extract and chocolate chips. To assemble, spread the ice cream mixture evenly on top of each cake. Roll the cake lengthwise, jellyroll style, until it forms a tight, firm roll. Cover with plastic wrap and freeze overnight.

To serve, remove plastic wrap and cut into portions. Place cake onto individual dessert plates. Top with hot fudge sauce, then decorate the plate with espresso beans and confectioners' sugar.

Serves 12.

2 cups fresh peaches, peeled and sliced
2 tablespoons granulated sugar
12 ladyfingers, split
1/2 gallon vanilla ice cream, slightly softened

Sauce:
1/3 cup granulated sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 cups fresh or frozen blueberries (if frozen, unthawed)

1. In the container of a blender, combine peach slices and 2 tablespoons sugar. Process until smooth. Set aside.
2. Place split ladyfingers upright (rounded side out) around the edge of a 10-inch springform pan, fitting close together.
3. Place ice cream in large bowl. Swirl in peach mixture. Spoon evenly into prepared pan, pressing gently to level ice cream. Cover with aluminum foil. Freeze for at least 12 hours or overnight.
4. In 2 quart saucepan combine 1/3 cup sugar and cornstarch; stir in water. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, about 3 to 5 minutes. Cook for 1 minute. Remove from heat and stir in butter, lemon juice and lemon peel. Cool for 10 minutes and then stir in blueberries. Chill. Just before serving, pour sauce over top of torte.

Makes 12 servings.

6 (1.4-ounce) English toffee-flavored candy bars, coarsely chopped

1 quart coffee ice cream, softened

2 tablespoons light rum*

1 (10 3/4-ounce) pound cake, cut into 1/2-inch slices

4 ounces bittersweet chocolate

1/3 cup slivered almonds, toasted

1 quart premium chocolate ice cream, softened

2 tablespoons cream de cacao or Irish cream liqueur

1. Reserve half of chopped candy bars for topping. Sprinkle remaining chopped candy bars in bottom of an ungreased 10-inch springform pan; set aside.
2. Combine coffee ice cream and rum; spread ice cream mixture over candy bar layer. Cover and freeze until firm.
3. Arrange pound cake slices over frozen ice cream layer; cover and freeze until firm.
4. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and stir in almonds. spread mixture over frozen pound cake layer; cover and freeze until firm.
5. Combine chocolate ice cream and creme de cacao; spread over frozen chocolate layer. Sprinkle with half of reserved chopped candy bars; cover and freeze until firm.
6. Let stand at room temperature 5 minutes before serving. Carefully remove sides of springform pan. Gently pat remaining chopped candy bars onto sides of torte. Serve immediately.

Makes 10 to 12 servings.

Serve this stunning frozen dessert at your next party. Layers of carrot cake and vanilla ice cream topped off with a luscious mascarpone icing.

1 (18.25-ounce) package carrot or banana cake mix
1 1/2 pints vanilla ice cream, softened
2/3 cup whipping cream
1/3 cup mascarpone cheese
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract

1. Bake cake mix according to package directions using a 9-inch bundt pan. Cool in pan for 10 minutes on rack. Unmold and cool completely.
2. When cake is cool, cut in half horizontally with a serrated knife. Set bottom layer of cake on a serving platter. Spread cut-side of cake with ice cream; cover with top layer of cake, cut-side down. Wrap in plastic wrap and freeze until ice cream is firm (about 2 hours).
3. In a medium bowl, whisk together cream, mascarpone cheese, powdered sugar and vanilla extract until smooth.
4. Remove cake from freezer; drizzle with mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.
5. To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.

Makes 10 servings.