Mint Chocolate Ice Cream Cake

Name: Mint Chocolate Ice Cream Cake
Ingredients: Today brings a lineup of basic ingredients and pastry elements that combine into a cool and refreshing ice cream cake. A blast of fresh mint ice cream is embellished with bits of chocolate and embraced with a delicious frame of chocolate cake. This d; This project took a bit more effort than usual. The construction didn't go as smoothly as I'd planned due to my choice of cake as the base. I'd gone back and forth between deciding to use Flo Braker’s Devil’s Food Cake or a basic chocolate genois; The ice cream is made from fresh mint leaves, easily purchased at most markets. Using fresh mint imparts a subtle but true mint flavor with an herbal backnote. The resulting ice cream pairs nicely with the earthiness of the cocoa in the chocolate cak; Bench notes:; - You can prepare this over two days. I made the ice cream base and chilled it overnight. Then on day two, I made and cooled the cake, then cut and formed the cake base in the springform pan and placed in the freezer. Next I churned the ice cream bas; - Look for fresh mint with leaves that are sturdy, bright green and unblemished, preferably organic. I bought two large bundles and weighed the leaves once they’d been stripped from the stem. It’s hard to gauge true volume but 4 oz packed into th; - If your ice cream base tastes flavorful but a bit flat, add a few grains of salt until it pops. The ice cream base may be very different than you’d expect when you first taste it. But once the ice cream is frozen, it’s really delicious.; - Don't leave out the chopped chocolate in the ice cream. It lends a nice bit of wonderful chocolate texture. Chop it into fairly fine pieces so it's easy to cut the finished dessert.; - The high ratio of sugar to butter in the cake recipe requires you to cream the mixture for about 6 to 7 minutes until it is light in color and fluffy in texture.; - Use a thin sharp knife to slice the ice cream cake. Run it under very hot water, wipe it dry and slice. Repeat as you go.; - Double the recipe for the Devil’s Food Cake, bake in two 8” x 2 1/2” cake pans for about 20 - 25 minutes, add your favorite filling and frosting and you have a fabulous Devil’s Food Layer Cake.

Mint Chocolate Ice Cream Cake was pinched from <a href="http://pastrystudio.blogspot.com/2011/04/mint-chocolate-ice-cream-cake.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

•

Today brings a lineup of basic ingredients and pastry elements that combine into a cool and refreshing ice cream cake. A blast of fresh mint ice cream is embellished with bits of chocolate and embraced with a delicious frame of chocolate cake. This d

•

This project took a bit more effort than usual. The construction didn't go as smoothly as I'd planned due to my choice of cake as the base. I'd gone back and forth between deciding to use Flo Braker’s Devil’s Food Cake or a basic chocolate genois

•

The ice cream is made from fresh mint leaves, easily purchased at most markets. Using fresh mint imparts a subtle but true mint flavor with an herbal backnote. The resulting ice cream pairs nicely with the earthiness of the cocoa in the chocolate cak

•

Bench notes:

•

- You can prepare this over two days. I made the ice cream base and chilled it overnight. Then on day two, I made and cooled the cake, then cut and formed the cake base in the springform pan and placed in the freezer. Next I churned the ice cream bas

•

- Look for fresh mint with leaves that are sturdy, bright green and unblemished, preferably organic. I bought two large bundles and weighed the leaves once they’d been stripped from the stem. It’s hard to gauge true volume but 4 oz packed into th

•

- If your ice cream base tastes flavorful but a bit flat, add a few grains of salt until it pops. The ice cream base may be very different than you’d expect when you first taste it. But once the ice cream is frozen, it’s really delicious.

•

- Don't leave out the chopped chocolate in the ice cream. It lends a nice bit of wonderful chocolate texture. Chop it into fairly fine pieces so it's easy to cut the finished dessert.

•

- The high ratio of sugar to butter in the cake recipe requires you to cream the mixture for about 6 to 7 minutes until it is light in color and fluffy in texture.

•

- Use a thin sharp knife to slice the ice cream cake. Run it under very hot water, wipe it dry and slice. Repeat as you go.

•

- Double the recipe for the Devil’s Food Cake, bake in two 8” x 2 1/2” cake pans for about 20 - 25 minutes, add your favorite filling and frosting and you have a fabulous Devil’s Food Layer Cake.

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