Who does not love a flavor of cake and ice cream? that includes recipes and accompanying photos culled from Chronicle Books' preferred cookbooks, this assortment is a perfect deal with for dessert enthusiasts trying to find foolproof recipes ideal for any social gathering. With 20 delicious treats, from Sky-High Strawberry Shortcake, Spiderweb Pumpkin-Ginger Cupcakes, Pistachio Ice Cream Sandwiches with Walnut muffins, and Bittersweet Chocolate Ice Cream, there is something inside of for each candy teeth.
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Additional resources for Cake & Ice Cream: Recipes for Good Times
Stir within the blueberry purée, cream, sugared zest, lemon juice, and vanilla. move to a box, conceal, and refrigerate till completely chilled. Freeze the chilled berry blend in an ice-cream maker in line with the manufacturer’s directions. whilst the ice cream is sort of frozen, spoon within the liqueur and churn till mixed, approximately 1 minute. move to a box, hide, and freeze till company, approximately 2 hours sooner than serving. COFFEE-TOFFEE ICE CREAM SANDWICHES WITH OATMEAL COOKIES MAKES approximately 12 SANDWICHES OATMEAL COOKIES half cup [115 g] unsalted butter, at room temperature 1 cup [220 g] packed darkish brown sugar 1 egg 0.5 tsp vanilla extract 3/4 cup plus 2 Tbsp [105 g] all-purpose flour 3/4 cup [60 g] out of date rolled oats half tsp baking soda Pinch of salt half cup [60 g] toasted almonds, chopped CHOCOLATE GLAZE eight ounces [225 g] bittersweet chocolate, finely chopped 2 Tbsp unsalted butter 2 pt [960 ml] top class coffee-toffee ice cream TO MAKE THE OATMEAL COOKIES: within the bowl of an electrical mixer geared up with the paddle attachment, beat the butter and brown sugar jointly on medium-high velocity till good combined. Beat within the egg and vanilla, scraping down the perimeters of the bowl as useful. In a small bowl, stir jointly the flour, oats, baking soda, and salt; beat the flour combination into the butter combination. Stir within the almonds. disguise and refrigerate the dough till completely chilled, no less than eight hours or in a single day. Preheat the oven to 350°F [180°C]. With calmly floured fingers, roll the dough into 3/4-in [2-cm] balls and position them 2 to three in [5. five to 7 cm] aside on parchment paper–lined baking sheets. Bake till the cookies are opened up and good browned, 12 to fifteen mins. Cool thoroughly earlier than removal from the baking sheets. TO MAKE THE CHOCOLATE GLAZE: lead to 2 in [5 cm] water to a boil in a saucepan or the ground of a double boiler; eliminate from the warmth. mix the chocolate and butter in a heatproof bowl or within the most sensible of the double boiler. Set the bowl over the new water and allow stand, stirring sometimes with a versatile spatula, until eventually melted and delicate, approximately quarter-hour. to gather, position the cookies in one layer on plates or baking sheets. utilizing a pastry brush or knife, brush or unfold the chocolate glaze at the tops of the cookies. sit back till set, approximately quarter-hour, or enable stand at room temperature till the glaze is totally set, approximately 11/2 hours. melt the ice cream a little bit. position a wide scoop of ice cream at the flat (bottom) facet of 1 cookie; best with one other cookie, bottom-side down. Press lightly to compress the ice cream and convey it out to the sides of the cookies. Repeat the method to fill the remainder cookies with ice cream. Serve the sandwiches instantly, or wrap them separately in plastic wrap and freeze for as much as 1 week. PISTACHIO ICE CREAM SANDWICHES WITH WALNUT cakes MAKES 12 SANDWICHES WALNUT muffins 6 Tbsp [85 g] unsalted butter, minimize in 1/2-in [12-mm] items five oz. [140 g] unsweetened chocolate, chopped 11/2 cups [300 g] sugar five eggs 1 tsp vanilla extract 3/4 cup [90 g] all-purpose flour half tsp baking powder Pinch of salt 1 cup [130 g] walnut items 2 pt [960 ml] top rate pistachio ice cream TO MAKE THE WALNUT muffins: Butter a 101/2-by-15-in [26.