Chocolate and Peppermint Ice Cream Cake

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Well another week another week and another Birthday Cake to make. The request this time was for an ice cream cake. I was pretty excited but at the same time nervous to see how this one went. I have had the ice cream attachment for my Kitchen Aid in my pantry for over a year now and haven't used it yet. The main problem I have is my very small freezer. After a fair bit of shuffling I made it fit. The attachment needed to be frozen for 15 hours to ensure that I was frozen through.

So here goes, firstly for the cake base. I made a chocolate brownie base for mine. Firstly melt the chocolate and the butter over a low heat in a small saucepan. Once they have both melted and there is no lumps remove from the heat. Add the egg and sugar, stir to combine. Finally add the flour and stir to well combined. Cover the base of a spring form tin with baking paper and pour in mixture. Use the back of a spoon or a spatula to spread the mixture out evenly. Bake in the oven on 160 degrees for 30 minutes. Once cooked through remove and set aside to cool.

For the ice cream, in a medium saucepan you need to put the milk, sugar and salt. Over a medium heat simmer to dissolve the sugar, stirring to avoid scorching the milk. In another bowl beat together 2-3 egg yolks depending on the size of the eggs. Once the sugar is dissolved remove from the heat. Slowly add 1/2 a cup of the milk to the egg yolks to temper them (avoiding scrambled eggs!) Once combined add all the yolk mixture the milk.

Return the saucepan to the hotplate on a low heat, stirring constantly until it reaches 80 degrees celcuis. Don't let it boil. Pour through a fine strainer to remove any lumps. Transfer to a bowl and refrigerate until cold.

Once cold add the cream, vanilla essence, peppermint essence and a little green food colouring (As bright as you like.) Mix together. Pour into your ice cream churner. My Kithen Aid attachment took 20 minutes but each machine will vary. With a couple of minutes to go I added to chocolate that I chopped up. Pour the ice cream over the base and put into freezer to set.



Overall it was not as bad or complicated as I thought it might have been and the result was pretty good.

Until next time, Happy cooking Kate.

***Ingredients
Base

  • 100 grams dark chocolate
  • 80 grams butter
  • 1 egg
  • 1/4 cup caster sugar
  • 1/2 plain flour
Ice Cream
  •  1 1/2 cups full cream milk
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2-3 egg yolks
  • 2 cups heavy cream
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon peppermint essence
  • Green food dye
  • 100 grams peppermint cream chocolate

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