Ice Cream Cake (Nigella Lawson) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were[ incredibly hard work and yet involves not more than a bit of stirring. You must, though, serve a warm sauce with it - it's the crowning glory - and I've certainly given you options below. To be frank, you can choose different biscuits/cookies, different nuts and different nubbly bits generally to mix in with the ice cream and give crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that's just how it is.] Ingredients:
2 1/2 pints ice cream |
3/4 cup honey roast peanuts |
1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: nestle) |
2 ounces crunchie bar, broken into shards and dusty rubble (recommended: nestle crunch) |
150 g bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs |
butterscotch sauce |
chocolate sauce |
Directions:
1. Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
2. Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
4. Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
5. Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
6. Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
7. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.
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