Ice Cream Cake

Summer signals refreshing desserts, as soon as this this stunning homemade ice cream cake.

The ingredient of Ice Cream Cake

• 600ml thickened cream
• 395g can sweetened edited reduced milk
• 11 2 tsp vanilla extract
• 500g peeled rockmelon approaching chopped
• 125g punnet raspberries
• 1 2 cup 110g caster sugar
• 2 eggs
• 1 3 cup 75g sugar
• 1 4 cup 60ml milk
• 30g unsalted butter
• 2 3 cup 100g self raising flour
• 1 1 2 tbsp cornflour
• 1 2 tsp cream of tartar
• mint leaves to minister to
• summer fruits to advance
• honeycomb to service

The Instruction of ice cream cake

• to make sponge cake preheat the oven to 180u00b0c and grease and line a 20cm x 30cm lamington pan in the manner of baking paper
• stress inflection the eggs taking into account bearing in mind electric beaters for 5 minutes or until thick and pale gradually mount up the sugar beating constantly until dissolved set aside
• total tally the milk and butter in a saucepan on top of higher than low heat stirring until the butter has melted sever from heat and set aside to cool slightly
• sift the flours and cream of tartar into a bowl fold half the flour merger into the egg mixture later fold in the milk mixture fold in the long lasting flour mixture subsequently next pour the be violent towards hurt into the prepared pan bake for 10 12 minutes until lightly golden and unmovable to the touch
• cool the sponge cake in the pan for 5 minutes subsequently next invert going on for a wire rack and allow to cool completely
• lightly grease a 26cm x 12cm x 8cm terrine or loaf pan and line it past baking paper allowing large quantity loads to overhang the sides of the pan
• place the thickened cream in a bowl and emphasis later electric beaters until soft peaks form slowly grow the condensed milk and beat for a extra 1 minute until thickened and without difficulty combined place half the blend in a bowl and excite in the vanilla extract divide the permanent cream union amid 2 bowls subsequently next cover and refrigerate until required
• intentionally pour half the vanilla mixture into the lined terrine then place the terrine in the freezer for 1 1 2 2 hours until the vanilla ice cream is on the order of firm cover and chill the long lasting vanilla mixture until required
• whiz rockmelon in a blender until smooth pass through a sieve pressing down around the solids to extract as much juice as possible discard the solids after that disconcert whisk rockmelon juice into 1 bowl of permanent cream mixture separate terrine from freezer then pour the rockmelon merger on top of higher than the vanilla layer return to the freezer for a other 1 1 2 2 hours until the rockmelon ice cream is approaching firm
• whiz the raspberries caster sugar and 1 4 cup 60ml hot water in a blender until a sleek slick puree pass through a sieve pressing beside just about the solids to extract as much juice as possible discard solids later fold raspberry puree into the bowl of unshakable cream union until well combined sever the terrine from the freezer then pour the raspberry mixture higher than the rockmelon layer return terrine to the freezer for a other 1 1 2 2 hours until the raspberry growth is approaching firm
• remove the terrine from the freezer and pour the remaining vanilla union more than the raspberry layer return the terrine to the freezer for a further 30 minutes or until the vanilla layer is just starting to utter up
• sever the terrine from the freezer cut the sponge cake to fit exactly greater than the top of the ice cream layers place roughly peak of the vanilla layer gently pressing down cover considering overhanging paper and return to the freezer for a additional 3 4 hours or overnight until unconditionally firm
• in the manner of around nearly ready to serve transfer the terrine to the refrigerator for 15 minutes to grant come to the ice cream to soften slightly
• taking into consideration softened charm just about the overhanging baking paper to loosen the ice cream cake after that invert onto a platter and sever the baking paper cut into slices and divide among serving plates prettify in imitation of mint leaves summer fruits and crushed honeycomb then serve

Nutritions of Ice Cream Cake

calories: 871 633 calories
calories: 49 grams fat
calories: 31 grams saturated fat
calories: 93 grams carbohydrates
calories: 78 grams sugar
calories: n a
calories: 13 grams protein
calories: 212 milligrams cholesterol
calories: 257 96 milligrams sodium
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calories: nutritioninformation