Ice Cream Cake

summer alerts clean cakes like this this stunning homemade ice cream cake

The ingredient of Ice Cream Cake

• 600ml thickened cream
• 395g can sweetened condensed milk
• eleven 2 teaspoons vanilla extract
• 500g peeled rockmelon roughly chopped
• 125g punnet raspberries
• half of cup 110g caster sugar
• 2 eggs
• 1 3 cup 75g sugar
• 1 four cup 60ml milk
• 30g unsalted butter
• 2 3 cup 100g self raising flour
• 1 half of tablespoons cornflour
• 1 2 teaspoon cream of tartar
• mint leaves to serve
• summer fruits to serve
• honeycomb to serve

The Instruction of ice cream cake

• ufeffto make sponge cake preheat the oven to 180u00b0c and grease and line a 20cm x 30cm lamington pan with baking paper
• beat the eggs with electric powered beaters for 5 mins or until thick and faded gradually upload the sugar beating continuously until dissolved set apart
• combine the milk and butter in a saucepan over low warmth stirring till the butter has melted remove from warmth and set aside to chill slightly
• sift the flours and cream of tartar into a bowl fold half of the flour mixture into the egg aggregate then fold within the milk combination fold in the last flour combination then pour the batter into the prepared pan bake for 10 12 minutes till lightly golden and firm to the touch
• cool the sponge cake within the pan for 5 mins then invert on a wire rack and permit to cool absolutely
• lightly grease a 26cm x 12cm x 8cm terrine or loaf pan and line it with baking paper allowing masses to overhang the edges of the pan
• place the thickened cream in a bowl and beat with electric powered beaters till gentle peaks shape slowly add the condensed milk and beat for a in addition 1 minute till thickened and properly blended place 1 2 the aggregate in a bowl and stir within the vanilla extract divide the closing cream mixture among 2 bowls then cowl and refrigerate until required
• carefully pour 1 2 the vanilla aggregate into the covered terrine then location the terrine within the freezer for 1 half of 2 hours till the vanilla ice cream is nearly company cover and chill the remaining vanilla combination till required
• whiz rockmelon in a blender till clean pass thru a sieve pressing down at the solids to extract as lots juice as possible discard the solids then stir rockmelon juice into 1 bowl of remaining cream aggregate remove terrine from freezer then pour the rockmelon combination over the vanilla layer return to the freezer for a in addition 1 half 2 hours till the rockmelon ice cream is sort of company
• whiz the raspberries caster sugar and 1 four cup 60ml warm water in a blender until a smooth puree pass thru a sieve urgent down on the solids to extract as a lot juice as feasible discard solids then fold raspberry puree into the bowl of closing cream aggregate until properly combined remove the terrine from the freezer then pour the raspberry mixture over the rockmelon layer return terrine to the freezer for a similarly 1 half 2 hours till the raspberry layer is nearly company
• remove the terrine from the freezer and pour the closing vanilla combination over the raspberry layer return the terrine to the freezer for a similarly half hour or until the vanilla layer is just starting to firm up
• remove the terrine from the freezer cut the sponge cake to healthy precisely over the top of the ice cream layers place on pinnacle of the vanilla layer gently urgent down cover with overhanging paper and go back to the freezer for a further 3 four hours or overnight until absolutely firm
• when almost prepared to serve switch the terrine to the fridge for 15 minutes to allow the ice cream to melt slightly
• once softened pull at the overhanging baking paper to loosen the ice cream cake then invert onto a platter and remove the baking paper cut into slices and divide among serving plates garnish with mint leaves summer time culmination and crushed honeycomb then serve

Nutritions of Ice Cream Cake

fatContent: 871 633 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 31 grams saturated fat
sugarContent: 93 grams carbohydrates
fibreContent: 78 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: 212 milligrams cholesterol