As a child, I would beg my mother to make her"ice cream cake." You make a ridiculously simple faux ice cream base of cream cheese, sugar, and egg yolks, gently fold in billows of whipped cream and meringue, and freeze it over a graham cracker crust for a luxuriously smooth, cold and rich treat. Recently I unearthed the vintage recipe: The cake is just luscious as ever. I reduced the sugar somewhat to appeal to adult tastes, and added a touch of crème fraîche .
My tasters and I all loved how it tasted. I served it without any toppings, since it’s not berry season, but I intend to try it with berries, with ginger , with chocolate, and with rhubarb. I’m also thinking of making the recipe as is and dipping it in chocolate, or subbing treacle and molasses for part of the sugar .
The part to shout from the rooftops is the use of cream cheese and crème fraîche. I think all ice cream should include cream cheese! That said, I do plan to try it with just cream cheese, so that I don’t end up with three ounces of cream cheese and an ounce or so of crème fraîche that I need to find uses for.
A suggestion: I would not use a food processor or blender to make the crumbs. This recipe uses a lot of bowls, and there’s no need to add another thing to wash. I also don’t really think it’s necessary to sift the powdered sugar—another thing to wash. I would recommend just using the rolling pin and mixing the crumbs, sugar, and butter in the pan you freeze it in. —
Holy cow, that be recipe sounds yummy. Very naughty, but delicious.
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