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Malted Milk Ice Cream Cake with Blackberry Topping Recipe

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Malted Milk Ice Cream Cake with Blackberry Topping
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Ingredients
20
Count
Nutrition
378
Calories
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Ingredients:

Directions:

  1. For cake: Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).
  2. Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.
  3. For ice cream: Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).
  4. Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.
  5. For topping: Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.
  6. Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.
  7. Test-kitchen tip: To get a neat slice when cutting an ice cream cake, dip a knife or cake server in a glass of hot water, then wipe it dry with a kitchen towel before slicing. Repeat with each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 377.55 Kcal (1581 kJ)
Calories from fat 158.31 Kcal
% Daily Value*
Total Fat 17.59g 27%
Cholesterol 262.89mg 88%
Sodium 197.95mg 8%
Potassium 313.69mg 7%
Total Carbs 40.59g 14%
Sugars 27.8g 111%
Dietary Fiber 0.28g 1%
Protein 12.16g 24%
Vitamin C 0.3mg 0%
Iron 2.2mg 12%
Calcium 178.6mg 18%
Amount Per 100 g
Calories 161.93 Kcal (678 kJ)
Calories from fat 67.9 Kcal
% Daily Value*
Total Fat 7.54g 27%
Cholesterol 112.75mg 88%
Sodium 84.9mg 8%
Potassium 134.54mg 7%
Total Carbs 17.41g 14%
Sugars 11.92g 111%
Dietary Fiber 0.12g 1%
Protein 5.21g 24%
Vitamin C 0.1mg 0%
Iron 0.9mg 12%
Calcium 76.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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