old. Churn mixture in an ice cream machine, following manufacturer's instructions
an to aid when releasing cake from pan). Cut a 1
ake the sponge cake, beat egg yolks, sugar and vanilla extract until
rease a 9 inch diameter cake pan with oil. Press the
inutes.
Spread the softened vanilla ice cream over the chilled cookie crust
tand for 10-15 minutes. Ice cream should be just softened but
orm a smooth layer. Spread vanilla ice cream over top. Top with whipped
pread the chocolate ice cream into an even
ith parchment paper.
Divide ice cream into 3 portions. Return 2
Freeze for 30 mins. Spread vanilla ice cream over raspberry layer then freeze
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and
s cool, measure the chocolate ice cream into a bowl and cut
f the cake pans.
Soften the cartons of ice cream. I let
br>To Make the Pound Cake:
Cream together the butter and
This recipe, like a sonata, is performed in three parts. First, line the bottom and sides of a 9-inch spring-form pan with ladyfingers.
Split them in half, so that you are using only the single cake.
Mix vanilla ice cream with orange juice.
Pour this into mold over the bottom layer of ladyfingers.
If ice cream becomes too soft, re-freeze slightly before pouring.
Freeze firm.
ompletely.
Prep the ice cream:
Let the vanilla ice cream soften for a
ugar, yolks, coffee mixture and vanilla; stir in flour (can be
peat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times
f a 9\" diameter springform cake tin with 2 3/4
e strawberry ice cream, as an offset to spread an ice cream into smooth