Bri's Coconut, Chocolate Mango Ice Cream Cake
Unless you have a commercial ice cream maker or multiple bowls for your ice cream machine, this will be a multi-day affair, it’s easy though, so don’t worry. If you have a silicone baking pan, this is the perfect use for it. And remember, whatever flavour of ice cream you pour into the bottom of the cake pan will become the top of the cake, (in my case coconut, mango and then chocolate). Make whichever flavour of ice cream you want on the top of the cake first and when it’s done in the ice cream maker, simply pour in into your cake pan and put it into the freezer to set. After making your second ice cream flavour simply pour it overtop of the first one, and so on, creating multiple layers. The sky’s the limit with mixing ice cream flavours and layers. When you’re done, let the ice cream cake set up in the freezer for a few hours, preferable overnight. If you’ve used a silicone mold to freeze it in simply flip it upside down onto a serving plate and peel off the mold. If you’ve used a normal cake pan you pan have to dip the bottom in hot water for a few second to release the ice cream, (alternatively you could have lined the cake pan with saran wrap). Decorate as you wish, I just melted and drizzled chocolate.
Coconut Ice Cream (from Anna Olson’s Sugar)
1 8-ounce package cream cheese, room temperature
3/4 cup sugar
1 cup coconut milk
1 tbsp lemon juice
1 tsp coconut extract
1/2 cup whipping cream, whipped
Beat cream cheese and sugar. Add coconut milk, lemon juice, extract and salt. Whip cream to soft peaks and fold in.
Freeze in ice cream maker according to manufacturer’s instructions.
Chocolate Ice Cream (from Joy of Baking)
2 cups (480 ml) half-and-half
1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
2 ounces (55 grams) semisweet chocolate, chopped
4 large egg yolks
1/2 cup (100 grams) granulated white sugar
In a small saucepan gradually whisk together the half and half and the cocoa powder until it is a smooth paste. Place over medium-high heat and bring the half-and-half cocoa mixture and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the half-and-half. Add the chopped chocolate and stir until the chocolate has completely melted and is smooth.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C).
Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
Mango Sorbet A La Brilynn
3 ripe mangoes
½ cup water
½ cup sugar
Little splosh of coconut rum
Little squeeze of lime juice
Make a simple syrup by combining sugar and water in a small saucepan and brining it to a boil, stirring so that sugar dissolves. Removes from heat and let cool slightly. Put all ingredients into a blender and blitz until smooth. Put mixture in the fridge and let cool completely before freezing it in your ice cream machine.