Loading ...
Loading ...
Loading ...
16
directly with plastic and return to freezer for about
30 minutes, or until just firm. Sprinkle the reserved
chocolate crumb mixture over the chilled iced
cream, press down gently, and return to freezer
again to chill for about 30 minutes. Spread the
remaining ice cream evenly over the top and smooth
completely with an offset spatula. Cover and chill in
the freezer for a minimum of 4 hours, or overnight to
completely firm the cake.
4. Before serving, remove the ice cream cake from the
pan and sprinkle the chopped pistachios on top of
the cake. Serve on chilled plates.
Nutritional information per serving:
Calories 483 (63% from fat) • carb. 38g • pro. 8g
• fat 35g • sat. fat 17g • chol. 182mg • sod. 176mg
• calc. 122mg • fiber 2g
Sauces
Caramel Sauce
While we love this sauce on our ice creams, it can also
be used as a dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon sea salt
¼
cup water (enough so that the consistency
when mixed with the sugar and salt is similar
to wet sand)
1 tablespoon light corn syrup
¹∕
³
cup heavy cream
3 tablespoons unsalted butter, cut into ½-inch
cubes
1. In a medium, heavy-bottomed saucepan, stir
together the sugar, salt, water and corn syrup. Be
sure to clean the inside walls of the pan if there is
any sugar on the sides (a clean, wet pastry brush
works best). Set over medium-low heat and cook
until the sugar mixture turns a very light amber color
(about 10 to 15 minutes). Keep a close eye on the
caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color, take
it off the stove and slowly and carefully stir in the
cream. After the cream has been incorporated,
slowly whisk in the butter, one piece at a time,
continually whisking to emulsify until all the butter
has been added. Use immediately, or keep warm
over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g
• fat 10g • sat. fat 7g • chol. 33mg • sod. 184mg
• calc. 9mg • fiber 0g
Chocolate Sauce
So much better homemade – you will be
amazed by how easy it is to make.
Makes about 1 cup
1 cup semisweet chocolate (about 6 ounces),
chopped
¾ cup heavy cream
1½ tablespoons light corn syrup
½ teaspoon pure vanilla extract
pinch sea salt
pinch ground cinnamon
1. Put the chocolate into a mixing bowl; reserve.
2. In a small, heavy-bottomed saucepan, combine the
cream, corn syrup, vanilla, salt and cinnamon. Set
over low heat and bring to a strong simmer.
Immediately pour over the reserved chocolate and
let sit for five minutes before whisking to combine.
Use immediately, or keep warm over a pot of warm
water.
Nutritional information per serving (2 tablespoons):
Calories 229 (61% from fat) • carb. 21g • pro. 2g
• fat 16g • sat. fat 10g • chol. 31mg • sod. 27mg
• calc. 25mg • fiber 2g
Raspberry Sauce
This works well with more than just frozen desserts.
Serve over pancakes or crêpes for your loved ones.
Makes about 1 cup
1 12-ounce bag frozen raspberries, thawed
(about 2½ cups)
2 t
o 3 tablespoons granulated sugar (depending on
sweetness preference)
pinch sea salt
pinch orange zest
1. Put the raspberries into the bowl of a food
processor fitted with the metal chopping blade;
process for 15 seconds. Add remaining ingredients
and process for an additional 45 seconds.
2. Strain through a fine mesh strainer and discard the
seeds. Taste and adjust sugar amount to personal
preference.
Nutritional information per serving (2 tablespoons):
Calories 36 (0% from fat) • carb. 9g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg
• calc. 7mg • fiber 2g
Loading ...
Loading ...
Loading ...