Desserts Magazine

BLONDIE ICE CREAM CAKE

Rich, buttery blondie serves as the base of this show-stopping cake and is also folded into the vanilla ice cream filling. When you make caramel, there are a few secrets to avoiding crystallization. First, heat it initially over a low flame, so that all the sugar crystals fully melt before the mixture boils. Next, once the sugar is all melted, put a lid on the pan until the mixture comes to a steady boil. (The steam created washes down the sides of the pan and prevents new sugar crystals from forming.) Watch and learn how she creates a vanilla ice cream cake with a blondie base that is topped with a softy, chewy, and totally insane chocolate-caramel topping.

Blondie Ice Cream Cake
Serves 12

You’ll need: One 9-by-13-inch baking pan

Blondie
1 stick plus 6 Tablespoons unsalted butter, room temperature, plus more for pan
1-3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1-1/3 cups packed light-brown sugar
1/3 cup granulated sugar
2 large eggs, room temperature
1-1/3 cups semisweet chocolate chips
2 quarts vanilla ice cream, softened

Sauce
1/2 cup granulated sugar
3 Tablespoons unsalted butter
1/4 teaspoon kosher salt
1/2 cup heavy cream
1-1/2 ounces finely chopped semisweet chocolate (1/3 cup)

*** For directions please watch the video.

Want more ice cream cake recipes? Try these…

HOW TO MAKE EASY VANILLA PEACH SOUFFLE RECIPE

Happy Father’s Day! Make this super easy vanilla peach souffle recipe to celebrate this especial day with your hero. Peaches are in their peak from June until the end of August. Watch and learn how Lucinda Scala Quinn and Virginia Willis, prepare this easy vanilla peach souffle with fresh peaches.

Easy Vanilla Peach Souffle
Makes 6 servings

You’ll need: Six 8-ounce ramekins

3 Tablespoons unsalted butter, at room temperature, for the ramekins
2 to 3 peaches, peeled and sliced (about 2 cups)
Juice of 1 lemon
1 teaspoon pure vanilla extract
7 large egg whites, at room temperature
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
Confectioners’ sugar, for sprinkling

*** For directions watch the video.

Want more peach recipes? Try these…

easy vanilla peach souffle — Bourbon-Poached Peaches

PEACH-RASPBERRY VERRINES WITH LEMON-THYME CREAM

“Just when summer starts to become unbearably hot, the air thick, and the sun unforgiving, there is this sudden burst of flavor that springs forth from the earth. Peaches turn golden on the trees, berries blush, and green springs forth everywhere. Celebrating the freshest tastes of summer, peaches and raspberries are layered here with cool lemon cream—an elegantly simple dessert to cool and refresh on a hot summer day. For a shortcut, you can use 1 cup store-bought lemon curd rather than making your own.” – Shaina Olmanson

PEACH-RASPBERRY-VERRINES-WITH-LEMON-THYME-CREAM-recipe

Makes 8 verrines in jars

For the lemon cream:
5 large egg yolks
3/4 cup granulated sugar
Zest and ½ cup juice from 4 lemons
3 fresh thyme sprigs
6 Tablespoons (3/4 stick) unsalted butter, softened
1 cup heavy cream

4 to 6 ripe peaches
8 ounces fresh raspberries
8 fresh thyme sprigs, for garnish

1. Whisk together the egg yolks in a medium bowl and set aside. In a medium saucepan, heat the sugar, lemon zest, and lemon juice with the 3 thyme sprigs over medium heat until the sugar completely dissolves and begins to simmer just slightly around the edges.

2. Whisk in the butter one tablespoon at a time until incorporated. Temper the egg yolks by whisking 2 tablespoons of the hot liquid into the yolks. Slowly pour the tempered yolks into the saucepan, whisking constantly. Heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat, remove and discard the thyme sprigs, and allow to cool completely. Refrigerate the lemon curd overnight.

3. Whip the heavy cream until stiff peaks form. Whisk the chilled lemon curd and then fold in the whipped cream until incorporated.

4. Thinly slice the peaches and squeeze some lemon juice over the pieces to prevent browning. Fan out the slices in the bottom of eight 8-ounce canning jars. Spoon 2 to 3 tablespoons of lemon cream over the top. Add a single layer of raspberries, then spoon another 2 to 3 tablespoons of lemon cream over the top of those. Finish with a fan of peaches and a sprig of fresh thyme.

From Desserts in Jars: 50 Sweet Treats that Shine, Harvard Common Press (June 26, 2012)

Desserts in Jars: 50 Sweet Treats that Shine
Hardcover-spiral: 160 pages
Publisher: Harvard Common Press; Spi edition (June 26, 2012)
Language: English
ISBN-10: 1558327983
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