Thursday, June 13, 2013

Cinnamon Coffee Ice Cream Cake

This was a doozy but so worth every second put into it. There are 5 layers to this ice cream cake, and all of them tasted amazing individually and together. I sampled each one a few times just to make sure.

2 rows of Oreos
4 tbsp unsalted butter

Coffee Ice Cream:
1 1/2 cups milk
3/4 cup sugar
1 1/2 cups whole coffee beans (decaf)
1 1/2 cup heavy cream
pinch of salt
5 large egg yolks
2 tbsp vanilla extract
1/4 tsp finely ground coffee
1 tbps ground cinnamon

Fudgy Center:
1 row of Oreos
1 jar hot fudge ice cream topping
3.4 oz instant chocolate pudding

Cinnamon Ice Cream:
1 can fat free sweetened condensed milk
1 tsp ground cinnamon
2 tbsp vanilla
4 tbsp chocolate syrup
2 cups half & half

Chocolate Cream Topping:
2 1/4 cups chilled whipping cream
1/2 tsp vanilla extract
1 cup plus 2 tbsp powdered sugar
1/2 cup plus 1 tbps unsweetened cocoa powder

I made the coffee ice cream first. It was pretty involved, but not too difficult. Heat the milk, sugar, coffee beans, salt, and cream in a meduim saucepan until it's warm and steaming but not boiling. Remove it from heat, cover, and let it sit for an hour. Then, reheat the mixture on medium heat until it's steaming but boiling again.

In a large bowl, beat the egg yolks together. Slowly pour the heated milk and sugar mixture over the eggs, whisking constantly. Put the whole mixture back into the sauce pan.

Stir this mixture over medium heat with a flat-bottomed spatula so you can scrape the bottom on the sauce pan - you don't want the eggs to cook and end up in scrambled egg pieces. Continue stirring constantly until this thickens and coats the spatula without being runny.

Pour the mixture through a strainer into another bowl. I let it sit in the strainer for a while because it was so thick that it was taking a long time to make it into the bowl. When it has strained, throw away the beans, and add the vanilla, ground coffee, and cinnamon to the mixture.  Chill this mixture in the refrigerator. Finally, run it through an ice cream maker to thicken it up. Put it back into the freezer.

While that ice cream was freezing, I made the crust, which was just ground up oreos and melted butter. Put it in the bottom of a 10 inch springform pan. Put the pan in the freezer until the crust hardens.

For the cinnamon ice cream, simply combine all of the ingredients and run it through the ice cream maker. Freeze it for about 6 hours afterward.

The fudgy center is just a mixture of the hot fudge, crushed Oreos, and pudding.

The topping is made by combining the whipping cream and vanilla and then sifting the powdered sugar and cocoa into it, whisking constantly.

When I put it all together, I spread the coffee ice cream on the crust and topped it with the fudgey center. Then I spread the cinnamon ice cream and topped it with the chocolate whipped topping.  I froze it overnight and it was ready to cut right when I took it out of the freezer to serve. This is seriously delicious. Here's a picture of the semi-melted leftover piece that doesn't do it any justice.

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