Vanilla Chocolate Ice Cream Cake With Raspberries And Espresso Whipped Cream Frosting Recipes

WHITE CHOCOLATE AND RASPBERRY ICE CREAM

White Chocolate and Raspberry Ice Cream image

A very rich and yummy ice cream made with a custard base.

Provided by pelicangal

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 3h30m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup whole milk
¾ cup white sugar
1 vanilla bean, slit lengthwise, seeds scraped
1 pinch salt
5 egg yolks
1 (8 ounce) package white chocolate chips
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 (12 ounce) package frozen raspberries

Steps:

Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g

VANILLA-CARAMEL ICE CREAM CAKE WITH ESPRESSO WHIPPED CREAM FROSTING

Vanilla-Caramel Ice Cream Cake with Espresso Whipped Cream Frosting image

Pound cake is the base for this vanilla-caramel ice cream cake with an espresso whipped cream topping.

Provided by Food Network Kitchen

Categories dessert

Time 5h

Yield 8 servings

Number Of Ingredients 9

Ingredients

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
1 quart vanilla ice cream, softened
1 quart dulce de leche ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Caramel sauce, for drizzling

Steps:

For the ice cream cake: Butter a 9-inch springform pan and line it 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 vanilla and dulce de leche ice creams onto the pound cake layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth 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.
For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to 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. Drizzle with caramel sauce. 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.

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