Ice cream cake

Ice cream cake

By
From
Scandinavian Comfort Food
Serves
8-10
Photographer
Columbus Leth

In summer, ice cream shops open everywhere in the city or at the beach, even getting mobile on ice cream bicycles on hot summer days. Everybody seems to love ice cream here, and it’s not unusual to see long queues in front of an ice cream shop. The best shops make their own cones on the spot; served like this it’s called an old-fashioned ice cream. In many shops you can order an ice cream cake for special occasions, or you can make your own. You need to make this the day before so it can freeze and settle before being served. It can be made days ahead if necessary.

Ingredients

Quantity Ingredient

For the ice cream

Quantity Ingredient
1 litre double or single cream, plus 3 tablespoons
12 egg yolks
150g caster sugar

For the sponge

Quantity Ingredient
butter, for greasing
4 eggs
120g caster sugar
30g cocoa powder
pinch salt

For the caramel

Quantity Ingredient
200g caster sugar

For decoration

Quantity Ingredient
100g chocolate, melted, (60% cocoa solids)

Method

  1. For the sponge, preheat the oven to 180°C. Line a round 28-cm springform cake tin with baking parchment and butter the baking parchment.
  2. Separate the eggs and whisk the whites until stiff, then whisk in half the sugar a little at a time until you have used all the sugar and the mixture is a shiny, stiff meringue. Whisk the egg yolks in a separate bowl with the remaining sugar until fluffy and pale, then sift in the cocoa powder and salt. Fold the beaten egg whites into the egg yolk mixture and spread it evenly into the tin. Bake for 10 minutes. Leave to cool in the tin.
  3. For the caramel, add the sugar to a dry pan and let it melt gently over a medium heat; do not stir, just shake the pan gently now and then. When it has turned golden (don’t let it go too dark or it will taste bitter), pour onto a piece of baking parchment and leave to cool and harden.
  4. For the ice cream, put the cream into a pan and bring to the boil, then remove from the heat. Meanwhile, whisk the egg yolks and sugar together in a large bowl until pale and fluffy. Gradually whisk in the hot cream mixture, then pour back into the pan again and heat slowly, stirring, until it starts to thicken. Leave to cool, then chill. Crush the hard caramel and stir into the chilled mixture. Pour it into a freezer-proof container and freeze for about 2–3 hours, taking it out now and then to give it a good stir, until the ice cream is almost frozen. (Alternatively, churn in an icecream machine.) Now spoon it over the baked sponge and spread it evenly. Freeze for 2–3 hours.
  5. Just before serving, dip a spoon into the melted chocolate and throw it at the cake from different angles until you have a wild decoration! Try not to decorate your kitchen at the same time. Serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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