We made the S'mores Coffee and Fudge Ice Cream Cake (Bon Appetit, Jan 2000 issue - 4 forks on epicurious.com) for a Memorial Day Weekend get together. It turned out great!
I'd highly recommend making this dessert but with the following modifications:
- Almonds are really expensive these days, but hazelnuts were half the price, so I used hazelnuts in the crust instead. I think the hazelnuts went very well with the coffee ice cream.
- Instead of purchasing fudge sauce, I'm going to try melting my own chocolate or making a ganache for the layers next time.
- The recipe calls for each ice cream and fudge layer to be layered at the same time; however, the hot fudge began to swirl in with the ice cream (melting the ice cream) so there wasn't a nice, distinct layer of chocolate. So, I'd recommend layering the ice cream -> freezing the cake -> layering the fudge/chocolate -> freezing the cake -> and so on.
- Note: Because we ate the cake the same day I made it, I didn't freeze it overnight as specified in the recipe. I was afraid that broiling the marshmallows on the cake would turn the cake into a milkshake so we used a kitchen torch on the marshmallows instead.
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