Ice Cream Cake
"Fudgy browny topped with creamy vanilla ice cream, candied pecans, with homemade whipped cream, finished with fresh berries & strawberry sauce"
9 inch non-stick springform pan
1 cup semi sweet chocolate chips
6 tablespoons unsalted butter
¼ tsp instant espresso
2-3 teaspoon red food coloring (optional)
2 large eggs
2 teaspoons vanilla
1 cup light brown sugar
¼ cup white sugar
1/4 cup all purpose flour
2 tablespoons cocoa powder
¼ teaspoon salt
1 pound strawberries hulled-chopped
3/4 cup sugar
1/8 teaspoon salt
1.5 tablespoons fresh lemon juice
2 tablespoons light corn syrup
1 egg white
1 tablespoon water
1/4 cup light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup whole pecans
1 pint heavy cream
3/4 teaspoon vanilla
1/2 cup powdered sugar
2 quarts vanilla ice cream, softened but not runny
2-3 teaspoons good quality light rum
Fresh sliced strawberries
Place the chocolate chips and butter in a microwave safe bowl and heat on high 2 minutes. Remove and stir with a wooden spoon until smooth. Carefully, stir in the espresso and food coloring. Let cool.
In a mixing bowl, beat the eggs, vanilla and sugars together until smooth. Whisk the flour, cocoa powder and salt together in a separate bowl. Mix in half of the flour with the eggs mixture, followed with half of the cooled chocolate and then repeat. Mix until smooth.
Line the bottom and sides of the springform pan with parchment paper and pour the batter into the bottom. Bake at 350 degrees in center of the oven for 17-20 minutes. Remove let cool and chill in the refrigerator.
Place the strawberries in a sauce pan. Add the sugar and salt and bring to a boil over med-high temp. Stir in the lemon juice and corn syrup, reduce to medium temp and cook, stirring often for 10-15 minutes, until sauce starts to thicken. Press through a sieve while still hot. Let cool and place in the refrigerator until ready to use.
Beat the egg whites and water together until frothy. Toss the pecans in the egg whites to coat and drain off the excess. Mix the sugar, cinnamon and salt together and toss with the pecans to coat. Spoon onto a baking sheet lined with parchment paper and bake at 300 degrees until browned. Let cool completely.
Pour the the cream into a medium sized mixing bowl with the vanilla and half of the powdered sugar and whisk on low for 1 minutes. Add the remaining sugar, turn speed up to medium and whisk until soft peaks form.
Spoon the softened ice cream into a large metal bowl, mix in the rum and then fold in the room temp pecans.
Pour on top of the chilled brownie with springform pan and spread out evenly using a spoon or frosting spreader. Spoon the whipped cream on top and spread out evenly. Place in the freezer immediately for several hours until cake is frozen.
When ready to serve: Remove the spring form pan and parchment paper and place on a cake plate. Top with the sliced strawberries, pour on the strawberry sauce and finish with the blueberries. Cake will need to thaw 30 minutes in refrigerator, before slicing. After serving, place leftover ice cream cake back in the freezer.