Two-Layer Ice Cream Dessert
Read the directions all the way through before commencing
Chocolate
- 1/2 cup sugar
- 1/2 tablespoon flour (or 3 leveled half teaspoons)
- 1/16 teaspoon salt
- 1/2 cup cocoa powder or
- 4 oz unsweetened chocolate
- 2/3 egg (beat 2 eggs and divide into 3 parts)
- 1 cup milk
- 1/2 quart (1 pint) (2cups) cream
- 3 inches vanilla bean or 1 tablespoon vanilla extract
Caramel
- 1 cup brown sugar
- 1/2 tablespoon flour (or 3 leveled half teaspoons)
- 1/16 teaspoon salt
- 2/3 egg (use from above)
- 1 cup (2 sticks) butter melted
- 1/2 quart (1 pint) (2 cups) cream
- 3 inches vanilla bean or 1 tablespoon vanilla extract
Vanilla
·
1/2 cup sugar
·
1/2 tablespoon
flour (or 3 leveled half teaspoons)
·
1/16 teaspoon
salt
·
2/3 egg (use
from above)
·
1 cup milk
·
1/2 quart (1 pint)
(2 cups) cream
·
3 inches vanilla
bean or 1 tablespoon vanilla extract
Preparation of Frosting
1.
mix the egg and
dry ingredients
2.
gradually add
the egg-dry ingredients mix to the milk
3.
cook over hot
water 20 minutes, stirring constantly at first
4.
remove from heat
5.
strain
6.
cool
7.
when cool add
cream and vanilla
8.
strain
9.
freeze in ice
cream machine to soft consistency
10.
spoon 1/3 of the
frosting into each cake pan
11.
spread frosting
flat in the pan
12.
set aside the
remainder and
13.
freeze to soft
consistency
14.
stir frosting
before spreading on sides
Preparation for each Layer
1.
mix the egg and
dry ingredients
2.
gradually add
the egg-dry ingredients mix to the dairy ingredients
3.
cook over hot
water 20 minutes, stirring constantly at first
4.
remove from heat
5.
strain
6.
cool
7.
when cool add
cream and vanilla
8.
strain
9.
freeze in ice
cream machine to soft consistently
10.
spoon into cake
pan on top of frosting, noting which layer is which
11.
freeze until
hard
Assembly
1.
run a warm knife
between the contents and their cake pan all around the pan
2.
place one cake
pan face-down onto a plate
3.
heat the bottom
of the lower layer cake pan
4.
lift the heated
pan from its plate
5.
position the
contents on the plate as needed
6.
run a warm knife
between the contents and their cake pan all around the pan
7.
transfer the upper
layer cake pan and contents to the lower layer
8.
heat the bottom
of the upper layer cake pan
9.
lift the heated
cake pan from the lower layer
10.
adjust the upper
layer onto the lower layer
11.
spread frosting
on the upper-layer and lower-layer sides
12.
freeze
1. Dessert After Assembly 2012.03.21
2. Dessert after Serving 2012.03.21
3 Prepare two cake pans with non-sticking spray or other non-sticking material
4. Mixing bowls and ice cream freezing machine
5. Chocolate looks like pudding when cool
6. 1/3 of Chocolate in each pan (see 11)
7. Put ice cream freezing machine in the sink so that condensation will drain instead of puddle
8 All of the vanilla in one pan
9 All of the caramel in one pan before final spreading
10 All of the caramel in pan after final spreading
11 Frosting fresh out of the freezer
12 One way to heat the pan
13 Frosting pan on heating pad to soften the ice cream
14 Vanilla Layer after Assembly #1
15 Vanialla Layer on a plate Assembly #2
16 Heat the bottom of the pan Assembly #3
17 Vanilla Layer after removing the pan Assembly #4 and #5
18 Caramel Layer after Assembly # 6
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