Chocolate-banded Ice Cream Torte |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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I got this recipe from Dories cookbook From my home to yours. I tweaked it to some , and left out the middle chocolate layer. You can play around with this recipe and create what ever you like. It is the best ice cream cake I have ever tasted. Ingredients:
1 3/4 (14 tbsp) unsalted butter, cut into pieces |
9 ounces bittersweet chocolate, coarsley chopped |
1/2 cup sugar |
8 large eggs |
1 10-ounce package frozen raspberries in syrup. i chose to leave this step out and use plain vanilla ice cream with resses peanut butter cups added to it. you could could add what ever you like, chocolate chips, whopper candy, heath candy bar etc... |
1 tbsp framboise( raspberry eaude-vie) chambord or other reaspberry liqueur(optional) i did not do this step either. |
1 quart premium-quality ice cream. i used the cheapest ice cream i could find and it worked out perfectly. |
1 pint fresh raspberries, for decorating(optional) you can do this step if you went the raspberrie route. |
Directions:
1. Oil or lightly spray an 8 or 81/2 inch sprinform pan
2. Put the butter and chocolate in a heatproof bowl, set over a saucepan of simmering water and warm the ingredients, stirring occasionally, until they are melted. Be gentle with the heat you don't want the butter and chocolate to seperate.
3. Transfer the bowl to the counter, whisk in the sugar and let the mixture cool for about 5 minutes.
4. Whisk the eggs into the chocolate mixture one at a time, whisking well after each addition. Rap the bowl against the counter to de-bubble the ganache, and pour one third of it into the springform pan.Freeze at least 30 min. to set the ganache. Press a piece of plastic wrap againt the surface of the remaining ganache and keep it in on the counter.
5. When the first later of ganache is set, start making the raspberry icecream.Puree the raspberries in a food processor. Add the liqueur, if you're using it, and pulse to incorporate. Spoon the ice cream into the processor and pulse just until it is blended with the puree-don't process so long that the ice cream melts. For this step I did process the plain vanilla ice cream and than I cut up resses peanut butter cups and mixed them in by hand. I used about 15 cut up miniture peanut butter cups.
6. Spread half the ice cream ouver the ganache layer, return the springform to the freezer and freeze of at least 15 min. Scrape the remaining ice cream into a bowl, cover it with plastic and put in the freezer. Don't wash the processor yet- you might need to soften the ice cream again.
7. When the raspberry layer is set, pour half of the reamining ganache over it.
8. return the pan to the freezer for another 30 minutes.
9. When it;s time jto spread over the next layer of ice cream, beat the ice cream with a wooden spoon or, if it's too frozen to soften to spread with the spoon, scrape it back into the processor and whir for a few seconds.
10. Spread the last of the raspberry ice cream over the truffle layer and freeze for at least 15 minutes.
11. Finish by pouring the remaining ganache over the ice cream. Jiggle and tilt the pan to even the layer, then cover the pan with plastic wrap and freeze the torte for at least 6 hours.
12. About 30 minute or up to 3 hours before serving time, unmold the torte. I used a hot kitchen towel and wrapped it around the pan for 10 seconds. The torte came out perfectly. If you need to pop it back into the freezer for 30 minutes so the warmed sides can re-firm. I didn't need to do this step.
13. You can decorate with berries or whatever right before serving. I drizzled white chocolate over the top.
14. Enjoy. This is really a great dessert!
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