Homemade Raspberry Ice Cream Cake With Chocolate Crumb Crust

Name: Homemade Raspberry Ice Cream Cake With Chocolate Crumb Crust
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 177 milliliters best quality unsweetened cocoa powder; 6 egg yolks; 213 grams 1/2 cups (about all-purpose flour; 473 milliliters heavy cream; 473 milliliters frozen raspberries, defrosted; 0 teaspoons salt; 142 grams 3/4 cup (about sugar; 14 Tbsps (1 3/4 sticks) unsalted butter, slightly softened, plus 3 tablespoons, melted; 2 teaspoons vanilla extract; 3 Tbsps whole milk

Homemade Raspberry Ice Cream Cake With Chocolate Crumb Crust might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains around 6g of protein, 31g of fat, and a total of 420 calories. Summer will be even more special with this recipe. A mixture of milk, sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 2 hours.

Instructions

In a medium bowl lightly beat egg yolks with a 1/4 cup of sugar and set aside. In a medium saucepan add cream, milk, salt, and remaining sugar.

Ingredients you will need

Egg Yolk

Cream

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Bowl

Heat mixture over medium low heat, whisking occasionally, until bubbles begin to form along the edges of the pan.

Equipment you will use

Whisk

Frying Pan

Remove from heat and add heated cream mixture to eggs one tablespoon at a time while whisking constantly.

Ingredients you will need

Cream

Egg

Equipment you will use

Whisk

Once the cream mixture and eggs have been combined return to the saucepan and heat on medium low until mixture coats back of a spoon or spatula and line drawn with a finger leaves a distinct trail.

Ingredients you will need

Cream

Egg

Equipment you will use

Sauce Pan

Spatula

Mixture should register 170° to 175° F on an instant read thermometer. Do not allow mixture to overheat.

Equipment you will use

Kitchen Thermometer

Pour custard into a medium bowl and whisk in raspberries and vanilla extract. Set bowl over an ice bath.

Ingredients you will need

Vanilla Extract

Raspberries

Custard

Ice

Equipment you will use

Whisk

Bowl

Let cool at room temperature for 1 hour, stirring occasionally, then cover and refrigerate for 2 more hours or until completely chilled.

While the custard is chilling, prepare your cookies. In a medium bowl whisk together, flour, cocoa powder, salt and baking soda. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, add 14 tablespoons softened butter and sugar and beat on medium high speed until light and creamy about 3 minutes.

Ingredients you will need

Cocoa Powder

Baking Soda

Custard

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Add flour mixture and beat on medium speed until just combined, then add milk and vanilla and beat until dough comes together.

Ingredients you will need

Vanilla

Dough

All Purpose Flour

Milk

Remove dough from bowl and shape into two logs that are approximately 1 1/2 inches in diameter. Wrap dough logs with plastic wrap or waxed paper and chill in the refrigerator for at least an hour or place in freezer for about 30 minutes or until logs are firm enough to slice.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Adjust oven rack to center position and preheat oven to 350° F. Slice thin wafers (about 1/8 inch thick) from the cookie log and place at least 1 ½ inches apart on a parchment lined baking sheet.

Ingredients you will need

Wafer Cookies

Equipment you will use

Baking Sheet

Oven

Bake cookies for 5 minutes, rotate pan and continue baking until edges of cookies are slightly crisp, about 5 to 8 minutes longer.

Ingredients you will need

Equipment you will use

Oven

Frying Pan

Allow cookies to cool for 2 minutes on the pan then transfer to a wire rack to cool completely. Once cookies are completely cooled place in a large zipper lock bag and coarsely crush them.

Ingredients you will need

Equipment you will use

Wire Rack

Frying Pan

In a medium bowl combine 2 cups of cookie crumbs with remaining melted butter until crumbs are thoroughly moistened. Press crumb mixture into the bottom of a springform pan. Set aside.

Ingredients you will need

Cookie Crumbs

Butter

Equipment you will use

Springform Pan

Bowl

Churn chilled custard according to your ice cream maker's instructions.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Transfer half of the ice cream to the prepared springform pan, spreading it with a spatula to completely cover the crumbs. Cover ice cream evenly with half of the remaining crumbs then repeat, covering those crumbs with remaining ice cream and topping off the cake with crumbs. Cover pan with plastic wrap and freeze overnight.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Springform Pan

Plastic Wrap

Spatula

Release sides of pan to serve cake and allow cake to thaw for several minutes before cutting and plating.

Equipment you will use

Frying Pan