Chocolate-Peppermint Ice Cream Cake
Source of Recipe
CD Kitchen
List of Ingredients
Chocolate-Peppermint Ice Cream Cake
***Crust***
1/2 cup unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 package (9-ounce size) chocolate wafer cookies
***Glaze***
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
***Filling***
7 cups premium vanilla ice cream, slightly softened
1 1/4 cup coarsely crushed red-and-white-striped hard peppermint candies
2 teaspoons peppermint extract
Red-and-white-striped hard peppermint candies, whole or broken into pieces
Recipe
Crust:
Melt butter with chocolate in heavy small saucepan over low heat.
Finely grind cookies in processor.
Add warm chocolate mixture; blend just until crumbs are moistened.
Reserve 1 cup crumb mixture in small bowl.
Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Freeze.
Glaze:
Bring cream and corn syrup to boil in heavy large saucepan.
Remove from heat.
Add chocolate; whisk until melted and smooth.
Let stand until cool but still pourable, about 1 hour.
Filling:
Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended.
Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer).
Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
Pour 1 cup chocolate glaze over ice cream in pan.
Freeze 1 hour.
Top with remaining ice cream; spread evenly.
Freeze until firm, about 4 hours.
Stir remaining glaze over low heat just until pourable but not warm.
Pour glaze over ice cream; spread evenly.
Freeze overnight.
Run sharp knife between crust and pan sides to loosen cake.
Release pan sides.
Transfer cake to platter.
Garnish cake with peppermint candies and serve.
Notes: Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly.
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