Ice cream cake
- 2 litres vanilla ice cream
- 100 g cashew nut or peanut brittle
- 1 litre chocolate ice cream
Use a metal bowl big enough for all the ice cream. Line it with clingwrap (don’t worry if it creases). Place the vanilla ice cream in a mixing bowl and stir until soft but not melted. Spoon three quarters of it into the lined metal bowl, with a slight hollow in the middle. Put the bowl in the freezer. Chop the brittle until fine in your food processor. Spoon the chocolate ice cream into a mixing bowl and stir until soft (like the vanilla). Stir the brittle into the chocolate ice cream and spoon the mixture into the hollow of the vanilla ice cream. Cover with the rest of the vanilla ice cream. Cover the bowl with clingwrap and place in the freezer. The longer it stays there, the harder the ice cream will become. To serve, remove the clingwrap on top and turn the bowl upside down onto your serving platter. Rub it with a warm cloth and remove the bowl. It will come off easily because you lined it with clingwrap. Serve with chocolate-dipped strawberries and chocolate-nougat sauce.
- 100 g 70%-cacao chocolate
- about 800 g strawberries
Break the chocolate into a bowl placed over a pot of boiling hot water. The bowl must not touch the water, and the water need not still be boiling. It just has to be very hot. Stir every now and again until the chocolate has melted. Dip the ends of the strawberries into the chocolate and place them on wax paper until hard.
- 300 g nougat, cut into chunks
- 200 g milk chocolate, broken into squares
- 250 ml cream
Put all the ingredients in a saucepan on the stove over low heat. The sauce must never boil, only melt. Relax, you only have to stir every now and again. Serve warm with the ice cream cake.