B 52 Ice Cream Cake Recipes

B-52

Steps:

• Stir together the Irish cream liqueur and coffee liqueur. Pour into two shot glasses.

CARNIVAL ICE CREAM CAKE

Steps:

• Tear cake into bite-size pieces. Divide among 3 bowls. Sprinkle strawberry drink mix over cake in 1 bowl, orange over the second and black cherry over the third. Toss each lightly with fork until cake pieces are well coated with drink mix.
• Line 10-inch tube pan with foil. Place strawberry cake pieces in pan; spoon strawberries (with liquid) onto cake. Spread one-third of the ice cream over the strawberries. Repeat layers with orange cake pieces, peaches (with liquid), half the remaining ice cream, the black cherry cake pieces, raspberries (with liquid) and remaining ice cream. Cover and freeze 12 to 24 hours until almost ready to serve.
• About 60 minutes before serving, place cake in fridge. About 30 minutes before serving, unmold on chilled plate; remove foil. Serve immediately.

B-52 BOMBER

Steps:

• Carefully pour coffee liqueur, Grand Marnier, and Irish cream liqueur into a cordial glass so that they do not mix.

B-52 ICE CREAM CAKE

Steps:

• Preheat the oven to 425 degrees F.
• Place the wafer crumbs into a bowl and stir in the butter until evenly moistened.
• Firmly press over the bottom and about 1" up the sides of a 9" springform pan.
• Bake in the centre of the oven until firm, 5 to 7 minutes.
• Place in the freezer to cool, about 20 minutes.
• When the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks.
• Drizzle with the Irish cream liqueur and mix it in as best you can. Don't let the ice cream melt completely. It should resemble a very thick milkshake.
• Spoon into the cooled crust and spread evenly.
• Freeze until firm on top, about 15 minutes.
• Meanwhile, measure out the orange juice concentrate into a small bowl to soften.
• In another small bowl, stir the coffee granules with 1 teaspoons warm water.
• When the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl.
• Stir in the coffee and dollop over the chocolate layer, then spread over the top.
• Freeze until the top is firm, about 15 minutes.
• Place the remaining 2 cups of vanilla ice cream into another bowl.
• Stir in the orange juice concentrate and orange-flavoured liqueur.
• Dollop over the coffee layer, then evenly spread over the top.
• Tightly cover with plastic wrap and freeze until firm, at least 4 hours.
• For easy serving, place the cake on the counter and uncover.
• Let sit for about 10 minutes, just until you can slice.
• Garnish with chocolate curls or orange slices if desired.

B-52 CAKE

Steps:

• Line the bottom of an 8" springform pan with parchment paper.
• Then proceed as follows: Grand Marnier Layer.
• In a double boiler, melt the chocolate with the Grand Marnier.
• In a small pan, bring the cream[i]just[/i] to a boil.
• Incorporate the hot cream into the melted chocolate slowly with a whisk.
• Pour into pan and chill until set.
• Kahlua Layer.
• In a double boiler, melt the milk chocolate with the butter and Kahlua.
• Cool to room temperature and then whisk in the egg yolk.
• When cool, pour over first layer which has been set.
• Chill until set.
• Whiskey Layer.
• In a double boiler, melt the chocolates and butter.
• Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
• Cool to room temperature and then add to layers already set.
• Freeze overnight until hardened, cover with plastic wrap.
• Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.