Trio Of Ice Creams Recipes

NEAPOLITAN ICE CREAM CAKE

Neapolitan Ice Cream Cake image

Layer chocolate, strawberry and pistachio ice creams over pound cake for a dessert with a beloved trio of flavors.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 10

Ingredients

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
1/2 quart chocolate ice cream, softened
1/2 quart strawberry ice cream, softened
1/2 quart pistachio ice cream, softened
2 cups heavy cream
3 tablespoons chocolate syrup
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup chopped toasted pistachios

Steps:

Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

TRIO OF ICE CREAMS

Trio of Ice Creams image

(GLACES AUX TROIS PARFUMS) These lavender, honey-saffron and nougat ice creams show off true Provençal flavors.

Yield Serves 8

Number Of Ingredients 17

Ingredients

5 tablespoons sugar
2 tablespoons honey
2 tablespoons water
1/3 cup whole almonds, toasted
1 teaspoon grated orange peel
3 tablespoons water
1/4 teaspoon (scant) saffron threads
6 tablespoons honey
1/4 cup water
2 teaspoons fresh or dried lavender blossoms
1/4 cup sugar
2 tablespoons honey
4 cups whipping cream
2 cups whole milk
10 large egg yolks
2 tablespoons (packed) brown sugar
Pinch of salt

Steps:

Butter baking sheet. Stir first 3 ingredients in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat; stir in nuts and peel. Immediately pour onto prepared sheet. Cool completely. Chop nougat.
Simmer 3 tablespoons water and saffron in small saucepan until reduced by half, about 1 minute. Stir in honey. Set aside.
Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute. Add sugar; stir to dissolve. Simmer 2 minutes to thicken syrup slightly. Stir in honey. Set aside.
Bring cream and milk to simmer in heavy large saucepan. Whisk yolks to blend in large bowl. Gradually whisk hot cream mixture into yolks. Return mixture to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Divide custard among 3 bowls (about 2 cups custard in each bowl).
Stir nougat, brown sugar and pinch of salt into 1 bowl of hot custard. Whisk honey-saffron mixture into custard in second bowl. Whisk lavender mixture into custard in third bowl. Cool mixtures completely, stirring occasionally (nougat will dissolve). Chill nougat and honey-saffron custards until cold. Chill lavender custard at least 4 hours or overnight. Strain; discard lavender in strainer.
Process ice cream custards separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)

SORBET TRIO

Sorbet Trio image

This easy sorbet recipe is a refreshing way to cool down and use a few ingredients from the garden-with no ice cream maker! I do them all at once and add the variations as I go. They look and taste like a lot more work than they really are. -Rebecca Taylor, Manteca, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3-1/2 quarts.

Number Of Ingredients 9

Ingredients

3 cups water, divided
1-1/2 cups sugar, divided
6 teaspoons grated lemon zest, divided
1 cup lemon juice, divided
1-1/2 cups carbonated mineral water, divided
Salt
1/2 cup minced fresh mint, coarsley chopped
3 cups fresh or frozen blueberries
Lemon peel strips, fresh raspberries and mint sprigs, optional

Steps:

For lemon sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest to a boil. Cook and stir until sugar is dissolved; cool. Add 1/2 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 8-in. square dish., For mint sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar and 2 teaspoons lemon zest and mint to a boil. Cook and stir until sugar is dissolved; cool. Strain. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to another 8-in. square dish., For blueberry sorbet, in a small heavy saucepan, bring 1 cup water, 1/2 cup sugar, 2 teaspoons lemon zest and blueberries to a boil. Cook and stir until sugar is dissolved; cool. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Add 1/4 cup lemon juice, 1/2 cup mineral water and a dash of salt. Transfer to an 11x7-in. dish., Freeze sorbets for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm., Just before serving, transfer sorbets separately to a food processor; cover and process for 1-2 minutes or until smooth. Scoop each flavor into serving dishes. Garnish as desired.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

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