Posts Tagged ‘ice cream’

Pareve Chocolate Caramel Ice Cream

July 29, 2011

Long ago and far away, I tasted a delicious pareve chocolate ice cream. This “ice cream,” or “glace chocolat,” as it was called, was intensely chocolate like the best flourless chocolate cake or mousse. The recipe for the “glace”/”ice cream” base couldn’t have been simpler: eggs, sugar, oil, plus flavoring (chocolate, of course, for the glace chocolate). No pareve whip, no nut butter, no margarine. And the mixture was whipped light before being frozen, so there was no need for an ice cream maker, either. It was basically a dense frozen mousse, and it was delicious.

Unfortunately, my discovery of this recipe coincided exactly with the emerging realization in the US that raw eggs are unsafe to eat because of salmonella contamination.  So, for many years this recipe lay neglected and unused.

I recently was reading through Bon Appetit and was intrigued by a recipe for chocolate ice cream with caramel swirled in. The picture of the rich ice cream, the description of the texture, and the recipe reminded me of my Glace Chocolat. The Bon Appetit recipe (from Fergus Henderson’s restaurant St. Johns) is described as being “so rich, it doesn’t melt–it just gets truffley.”

So, I decided to dust off my Glace Chocolat and update it.

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Daring Bakers: Cappuccino Swiss Swirl Bombe

July 29, 2010

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Imperfect whimsy. That is what I finally produced for this month’s DB challenge.

An upside down ice-cream bombe that poses as a cup of cappuccino.

What is on the outside: slices of flourless chocolate swiss roll, with a cream filling. On the inside: vegan coffee ice cream topped with a dairy-free frozen Amaretto mousse. (more…)