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Hazelnut And Vanilla Ice Cream Cake




Source of Recipe


CD Kitchen


List of Ingredients




Hazelnut And Vanilla Ice Cream Cake


**CAKE***

1/2 cup all-purpose flour
1/3 cup cornstarch
1/3 cup unsweetened cocoa powder
3 large eggs
1/2 cup granulated sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
chocolate leaves (or other shapes) to decorate

***HAZELNUT ICE CREAM***

4 large egg yolks
3/4 cup granulated sugar
2 cups milk
1 cup toasted hazelnuts, finely ground
1 pint vanilla ice cream


Recipe




Preheat the oven to 375 degrees F.

Butter a 9­ inch springform pan.

Sift the flour, cornstarch, and cocoa into a medium bowl.

Beat the eggs and sugar in a large bowl with an electric mixer at high speed until pale and thick.

With mixer at low speed, gradually beat in the dry ingredients, alternating with the butter and vanilla.

Spoon the batter into the prepared pan.

Bake for 30-35 minutes, or until the cake is lightly browned and springy to the touch.

Cool the cake in the pan for 5 minutes.

Loosen and remove the pan sides.

Invert the cake onto a rack to cool completely.

For Hazelnut Ice Cream:

Beat the egg yolks, sugar, and 2 tablespoons milk in a double boiler until well blended.

Stir in the remaining milk.

Cook over low heat, stirring constantly, until the mixture lightly coats a metal spoon or registers 160 degrees F on an instant­ read thermometer.

Immediately plunge the pan into a bowl of ice water and stir until the egg mixture has cooled.

Strain the mixture into a bowl and stir in the hazelnuts.

Pour the mixture into an ice­ cream maker and follow the directions to finish the ice cream.

Trim the edges of the cake and place in an 8-inch springform pan.

Cover with the hazelnut ice cream and place in the freezer until firm, about 1 hour.

Spread a layer of the vanilla ice cream and return to the freezer for at least 2 hours.

Decorate with the chocolate leaves.