Different Types of Ice Cream Cake

During summer, everyone enjoys a cold drink or a frozen dessert. You can easily beat the heat of the sun by having a refreshing snack. If you are crazy about cakes and ice cream, you should try making a sweet treat by combining the two food items. You can make an ice cream cake that comes with a rich taste and an exciting look. This fabulous treat has several variations; you can add in slices of fruits as topping or as part of the mixture. If you love chocolates, you can also put chocolate chips or syrup to blend in the batter. Simply use your creativity so you can come up with a great ice cream recipe cake.

Chocolate cake is a classic favorite, and you can come up with a frozen treat using your favorite brand of chocolate. However, you might want to try something different to put a variation in the usual dessert you eat. If you like to discover great new ways to make ice cream cake, read along to find out about the several types of this cool and refreshing cake with ice cream.

1. Peanut Butter Ice Cream Cake

If you are crazy about peanut butter, you might want to try using it in the cake recipe. Simply add in about half a cup of peanut butter to the mixture. You can use whichever type of peanut butter for this recipe (chunky, creamy or crunchy). However, I suggest you use chunky peanut butter so it will go well with some chopped peanuts in the mixture. As for the rest of the cake, you may use crushed graham cracker to match the overall brown color of the cake. Garnish the top of the cake with chopped salted peanuts or walnuts.

2. Brownie Chilled Cake

This recipe is quite easy to make. You may decide to bake a batch of brownies, or buy about a dozen of your favorite brownies. Then, line them up in a cookie sheet, until the brownies has filled all the spaces in the sheet. Chill the brownies for about 30 minutes. Afterwards, top the brownies with raspberry sorbet mixed with a good quality vanilla ice cream. Serve with slices of fresh raspberries on top.

3. Cranberry and Pistachio

The fabulous mix of color of this ice cream cake recipe will surely be a feast to the eyes. The green pistachios and red cranberries make this recipe perfect for a Christmas dessert. You may opt to use fresh or frozen cranberries for the recipe. As for the pistachios, chop them into small pieces to create a crunchy appeal to the cake. Then, use vanilla ice cream to combine with crushed saltines or crackers. Garnish the top portion of the cake with a few chopped pistachios and some cranberries.

These recipes are truly fabulous because of their excellent taste and enticing look. Moreover, the ingredients used in each recipe are very nutritious; thus, these treats are definitely good for your health. Try making these great ice cream cake recipes that the whole family will love.

How to Make Fried Ice Cream

When I first heard the idea of fried ice cream recipes, I thought "What? How do you fry something that is cold?" How do you keep it from melting almost instantly? But the first time I tried it in a Mexican restaurant, I thought it was an amazing experience. You really can fry up ice cream so the outside is warm and crispy and the inside nice and cold. Any ice cream that melts just oozes into the crust making it even tastier.

Even after experiencing fried ice cream in a restaurant, you might think that it would be too difficult to make this scrumptious treat at home. Not so! Just imagine the fun of serving this delicious dessert at a special dinner and hearing the amazed expressions from your guests. It's not at all hard to do but it does require some advance preparation. You'll want to pull all the ingredients together as early as the morning before the dinner. That will give you plenty of time to prepare this wonderful surprise for your friends and family after dinner.

The fried ice cream recipe starts with, of course, ice cream. You can experiment with flavors once you are comfortable with the process but it is best to start out with vanilla. You'll need an ice cream scoop that you can make almost perfectly round balls with. Practice a bit with the scoop to try to get the balls as round as you possibly can. Scoop out 8-12 balls of ice cream and place them on a cookie sheet. Immediately put them into the freezer so that they will freeze into that round shape. You'll want the balls to be frozen very hard when you are ready for the frying.

Ingredients:

3 cups corn flakes, crushed
1 teaspoon ground cinnamon
3 eggs
honey
whipped cream
hot fudge or chocolate sauce

You'll want to let the ice cream balls freeze for around an hour. Take three cups of corn flakes and crush them in a medium sized bowl. Try to crush them into tiny pieces for the coating. Add a teaspoon of ground cinnamon to the crushed flakes. Break three eggs in a separate bowl and whip them until the yolks are blended with the whites. Take the ice cream balls out of the freezer and dip them into the egg mixture. Take the corn flake coating and cover the ice cream balls completely. Place back on the cookie sheet and freeze for another 3 hours.

When you are ready to make the dessert, fill the fryer with cooking oil. Dip a few of the ice cream balls into the hot oil preferably with a basket. Cook them for around 15 seconds. Place the cooked balls on a serving plate and cover them with whipped cream and honey. You can also drizzle hot fudge or chocolate syrup over the top. A cherry on top makes for a perfect finish. Serve your fried ice cream up to your guests and wait for the "wows" to come rolling in.

 History of the ice-cream 

Ice was used by the ancient civilizations. They used it to preserve food, cool food, in recipes and deserts. It is worth to mention that first "ice stores" were situated in Mesopotamia 4000 years ago. It is well known that ice was used in various deserts. Old books mention that pharaohs used their slaves for bringing them ice and snow from mountains. In Greece this idea was developed further. In their markets they had been selling cones of ice with honey and fruits in them. Other sources tell that the idea and recipes for using ice for making deserts came from China long before that.

Best in processing and storing ice were Persians. They even created "refrigerators", in which ice was stored. They could store ice in them even in the hottest days of summer. The "refrigerator" itself was a hole on the ground with special ventilation, which provided the appropriate temperature.

We should mention that west Europe learned for the ice cream much later (13th century). The man who introduced Europe with this desert was called Marc O'Polo. During one of his travels he met a Mongolian khan who gave him a recipe for making fruit ice cream. Of course, unknown until that period, this pleasure became very popular and also became a part of the meal of the European men (in the beginning only wealthy people and aristocrats could afford it). For around 100 years this desert gained so much popularity that it was written in books with recipes. Companies which produced ice cream were made. There were even gourmet recipes which were kept as state secrets. 

Source: www.taste.com.au/recipes/20872/deep+fried+ice+cream

           www.gourmandia.com/recipes/type-of-recipe/ice-cream

How to Make Cranberry Ice Cream

This article explains how to make delicious cranberry ice cream recipe. For this I use a version of my creamy vanilla recipe and then just add the cranberry puree almost at the end of the ice cream making process. Cranberries are very sweet so I reduce the amount of sugar in the custard base as otherwise it can taste very very sweet.

A few words about measurements before we start

Living in France I use metric measurements, but I have converted these to American measurements for those of you who are reading this on the other side of the pond. Metric and American measurements do not convert exactly so I have rounded up or down as the recipe dictates. You will notice a discrepancy in the milk and cream quantity. Double Cream which is common in Europe is a lot heavier than Heavy Cream and so I use it roughly in the formula of two thirds milk to one third cream. When I have converted this for American readers it is better to use a milk to cream formula of half and half.

Recipe for Cranberry Ice Cream

100g or Half a cup of Cranberries

Juice of 1 Orange

100ml or Half a cup of Water

1 Cinnamon Stick

375ml Milk or one and a quarter cups of Milk

225ml Double Cream or one and a quarter cups of Heavy Cream

50g or one quarter of a cup of Brown Sugar

1 Vanilla Pod

4 Large Egg Yolks

First of all make the Cranberry Puree. Simmer the cranberries in a pan with the orange juice, the water and the cinnamon stick. When the cranberries are soft discard the cinnamon stick and blitz the softened cranberries in a blender or food processor. Put the pureed liquid to one side and let it chill, you will be using the liquid right at the end of the ice cream making process.

Scrape the seeds from the vanilla pod in to the cream and milk and heat until it almost reaches boiling point. DO NOT LET IT BOIL. Take off the heat and leave to one side.

Place the egg yolks and the sugar in to another bowl and mix until you get a creamy mixture. Add a tablespoon of the milk and cream mixture if you need to. Reheat the milk and cream and when almost at boiling point again add the eggs and sugar. Heat gently for about ten minutes until the mixture thickens and coats the back of a spoon.

Place the container with the custard mixture in to either your fridge, or a sink full of cold water for three to four hours to let it go cold. Once cold place the thickened mixture in to an Ice Cream Maker and churn. Five to ten minutes before the end of the freezing cycle add the cranberry puree to make a ripple effect. When it has finished the cycle freeze and eat within 1 week.

Cranberry ice cream tastes delicious on it's own, or with a warm pastry dessert such as fruit strudel or a mincemeat lattice. There is nothing quite like sitting indoors on a cold winters evening with a steaming hot pudding and beautiful creamy cranberry ice cream.

Source: www.diaryofamadhausfrau.com/2010/12/cranberry-spice-white-chocolate-chunk.html

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