So it's been awhile since I have been left alone in the kitchen. Decided to play around there a bit.
Haven't made an ice cream cake in a good deal of time, cuz my favorite person to make them for hasn't been in town to do it.
I found a new recipe for the cake part and made a 6 inch one (real 6 inches, I measured) and froze that. Then made a batch of my French vanilla ice cream.
Next day, I churned the ice cream base and let it freeze for 30 minutes. When that was done, got out my 7 inch preform pan from the ice chest, coated the bottom with ice cream (ice cream has chopped dark chocolate Oreos in btw) and dropped the cake in, then squeezed in more ice cream around the sides and the top. Put it back in the freezer to chill for another 40 minutes.
The result:
Now usually I serve it like this, but I wanted to be a bit more fancy. So I made a ganache to coat it in. The first batch of ganache was bad, so made another set, which came out fine. Coated the cake in it and this is the result:
Took it over to the MIL's for family dinner. Very yummy but the cake/ice cream ratio was off:
Have a few ideas on how to improve it. Will let you know how that works.






