VENETIAN CREME ICING
Provided by sweet.chef
Number Of Ingredients 0
Steps:
- 1. Thoroughly mix sugar, flour, and salt together in a heavy saucepan. Gradually add milk, stirring until smooth. Blend in half-and-half. Stirring constantly, cook over medium heat until very thick; boil 1 minute. Remove from heat. 2. Cover saucepan and place in ice and water; chill until mixture is set. 3. Cream butter with extract. Add half of confectioners' sugar and beat until fluffy. 4. Beat chilled mixture until smooth. Beating thoroughly after each addition, alternately add chilled mixture and remaining confectioners' sugar to butter mixture.
Nutrition Facts :
VENETIAN ICE CREAM CAKE
Another homerun from Semi-Homemade Cooking with Sandra Lee. This can be whipped together and put in the freezer until you serve it up! Note: Cook time is freezing time.
Provided by Adopted Parisian
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan.
- Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm.
- Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
- To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid.
- Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.
Nutrition Facts : Calories 751, Fat 51.8, SaturatedFat 29.7, Cholesterol 55.7, Sodium 235.9, Carbohydrate 78.8, Fiber 9.2, Sugar 42.2, Protein 12.2
VENETIAN CARROT CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil. Add the pine nuts to a small dry pan and toast them over low heat.
- Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.
- Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes.
- Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.
- Whisk in the vanilla and eggs in a large bowl. Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice.
- Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin.
- Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes.
- Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
- Combine the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
- Make Ahead Note:
- The cake can be baked up to 3 days ahead. Wrap tightly in plastic wrap and store in airtight container in a cool place. Will keep for a total of 5 to 6 days.
- Freeze Note:
- The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months. Defrost overnight at room temperature.
VENETIAN ICE CREAM CAKE
Steps:
- Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
- To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.
ICE CREAM SANDWICH CAKE
My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.
Provided by DAYMOMMY
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g
VIENNESE ICE CREAM CAKE!!!
This is a recipe i found at food network on the show Semi-Homemade Cooking with Sandra Lee! Its soooo easy and perfect on a hot day!
Provided by leenielt3
Categories Frozen Desserts
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides.
- Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts.
- Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
- To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake.
- Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake.
- Cut cake crosswise into slices; transfer cake slices to serving plates.
Nutrition Facts : Calories 1001.3, Fat 69.1, SaturatedFat 39.5, Cholesterol 74.3, Sodium 314.6, Carbohydrate 105, Fiber 12.3, Sugar 56.3, Protein 16.3
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