Chocolate Ice Cream Cake - I've got always loved German chocolate cake not with the
cake itself, but instead to the wonderful filling! I really could have a bowl
on the filling easily! Some time ago, I "discovered" Hagen Dazes
German chocolate frozen goodies and gave it a try. Rat had been, obviously,
delicious. My enjoyment however, was temporary because it was only a
seasonal-type flavor. Above the years to come, I faithfully checked the Haagen Dazes
display Atlanta divorce attorneys supermarket I visited but with no success. I
only ran across it an added time - hardly enough to meet up with my palate! A
month or two ago, while visiting my neighborhood Smith's, I ran across a German
chocolate frozen goodies under the supermarket's "Private Selection"
label. I got myself it and couldn't wait to acquire the place to find taste it.
My excitement unfortunately was over quickly; the taste fell far less than my
expectations. I finally realized of having I used to be going to get any
gratification for my ice cream craving was basically got myself.
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| chocolate ice cream cake |
Causing this to be specialty ice-cream involves a two step
process: creating the German chocolate filling and preparing the chocolate ice
cream. I immediately went in search of recipes. I make German chocolate ice cream cake filling
out my kitchens at the job but I do not need twenty pounds of the sub ports! I
needed to discover a recipe which has a considerably smaller yield. I visited
several websites and located similar recipes. Since I knew what ingredients the
recipe should contain, I picked one from Allrecipes.com that matched my
criteria. With the frozen goodies portion, I modified a recipe I selected from
Mable and Gar Hoffman's 1981 book, "Frozen goodies". I substituted a
smaller volume of half and half for regular dairy to secure a richer frozen
treats. The results was delicious as well as a suitable replacement for the
Haagen Dazes version I so craved. Although soft ice cream is simple to generate
and does involve other steps, it's, I think, worth the effort.
As a side note, when I do this recipe down the road, I most
certainly will only cook the German chocolate filling to about 170 degrees.
I'll also consider using a pastry bag and piping it into the finished ice cream
I always have just removed from the device. This action might give me even more
of a gooey filling to grip instead of a firmer chunk.
German Chocolate Filling
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cut into pieces
3 egg yolks
1 cup flaked coconut
1 cup finely chopped pecans
1 teaspoon vanilla extract
Combine the sugar, evaporated milk and egg yolks within the
top part of a double saucepan maybe in a huge metal bowl. Add the butter
pieces. Cook over simmering water, stirring occasionally, before mixture has
thickened plus it reaches 180 degrees over a thermometer. Remove on the water
and stir in the coconut, pecans and vanilla. Cool to room temperature, then
place in an inferior bowl or plastic container and cover by laying plastic wrap
directly onto the surface of the filling. Refrigerate overnight. Line a baking
sheet with wax paper or parchment paper and pipe or drop the filling out
teaspoon size mounds onto the sheet. Freeze for at least 2 hours.
A crucial note - When I prepare German chocolate ice cream cake filling,
whether it is at home or in the office, I like to cook it more than a double
saucepan rather than in the pot on within the heat. This gives me to perform
other pursuits as you move the filling is cooking besides just standing over it
and stirring. What's more, it minimizes the chance of overcooking and
scrambling the egg. While the filling is cooking, I prepare the frozen treats
base.
Chocolate Soft ice cream
1-1/3 cups sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup dairy
2 cups half and half
2 eggs, beaten
3 oz. semisweet chocolate, finely chopped (We used Trader
Joe's 70% chocolate bar - remember, better quality chocolate yields an improved
tasting frozen treats)
4 oz. evaporated milk (if you do buy a 12oz. can, you will
employ 8 oz. from the filling recipe plus the rest in this recipe)
1 cup light whipping cream
1 teaspoon vanilla flavoring
Combine the sugar, cornstarch and salt within a medium
saucepan. Stir from the milk and half and half. Cook over medium heat, stirring
constantly, until the mixture starts to simmer. Put the beaten eggs in a bowl.
Stir about 50 % with the hot milk mixture into your eggs, and then pour it back
into the rest of the hot milk mixture in the saucepan. Cook over low heat,
stirring constantly, till the mixture is slightly thickened, about 2 minutes.
Remove in the heat and immediately add the chopped chocolate. Stir till the
chocolate ice cream cake has completely melted. Strain the mixture by way of a fine sieve.
Stir inside the evaporated milk, whipping cream and vanilla. Cool to room
temperature, then refrigerate until cold (you could potentially technically use
the mixture after it offers go to room temperature nonetheless it is going to
take longer to freeze). Pour the mixture into the ice cream canister and freeze
based on the manufacturer's instructions.
Even though the mixture is freezing, put a huge metal bowl
in the freezer. Loosen the German chocolate filling chunks through the wax
paper. When the frozen goodies are conducted, spoon against each other to the
bowl you saved in the freezer and stir from the German chocolate filling
chunks. Put into a container and invite the frozen goodies to harden. Enjoy!
