Description
Double chocolate ice cream cake.
Ingredients
- FOR THE OREO CRUST:
- 2-½ cups Oreo Cookie Crumbs
- ⅓ cups Unsalted Butter, melted
- FOR THE ICE CREAM:
- 1 cup Whole Milk
- ½ cups Heavy Cream
- ½ cups Granulated Sugar
- ½ teaspoons Salt
- 1 Tablespoon Espresso Powder
- 3 Tablespoons Unsweetened Cocoa Powder
- 4 pieces Large Egg Yolk
- 3-⅝ ounces, weight Dark Chocolate
- FOR THE TOPPING:
- 1 cup Heavy Cream
- ½ cups Chocolate Sprinkles
- FOR THE OREO CRUST:
- 2-½ cups Oreo Cookie Crumbs
- ⅓ cups Unsalted Butter, melted
- FOR THE ICE CREAM:
- 1 cup Whole Milk
- ½ cups Heavy Cream
- ½ cups Granulated Sugar
- ½ teaspoons Salt
- 1 Tablespoon Espresso Powder
- 3 Tablespoons Unsweetened Cocoa Powder
- 4 pieces Large Egg Yolk
- 3-⅝ ounces, weight Dark Chocolate
- FOR THE TOPPING:
- 1 cup Heavy Cream
- ½ cups Chocolate Sprinkles
Preparation
To prepare the Oreo base, place Oreo crumbs and melted butter in a bowl and mix to blend. Reserve 1/2 cup, and firmly press the rest of the mixture into the bottom of an 8-inch spring form pan. Place crust in the freezer to chill.
To prepare the ice cream, in a medium saucepan, combine milk, heavy cream, half of the sugar, the salt, espresso powder and cocoa powder. Bring mixture to simmer, stir until sugar, espresso and cocoa powder are dissolved. Remove from heat and set aside.
Whisk egg yolks and remaining half of the sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in half of the warm cream mixture and mix until blended. Stir yolk mixture into the remaining cream mixture that’s still in the saucepan. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, about 2 to 3 minutes.
Add chocolate and stir until completely melted and mixture is smooth.
Strain custard into another medium bowl. Let it cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.
Process the mixture in an ice cream maker according to manufacturer’s instructions.
Spread half of the soft ice cream over the firm Oreo crust. Transfer the rest of the ice cream to a container and place in freezer. Place the pan in the freezer to firm up, at least 30 minutes.
Remove cake from the freezer. Sprinkle the reserved Oreo mixture on top. Place pan back in freezer to chill for 10 minutes. Let the other half of the ice cream soften in room temperature for 10 minutes, and then spread it over the chilled Oreo layer. Place pan back in freezer to chill.
To prepare topping, whip the heavy cream in a mixing bowl using a mixer until stiff peaks form. Transfer the whipped cream to a piping back with a big star tip. Pipe a decorative border on the top edge of the cake. Garnish with chocolate sprinkles.
Store in the freezer. Before serving, place a hot towel around the outside of the spring form for 30 seconds to release the spring form ring.
Note: Ice cream recipe makes about 1 quart.
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