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COLUMN: Ilse Cooks the Books (Ice Cream Cake)

───   11:45 Thu, 21 Dec 2017

COLUMN: Ilse Cooks the Books (Ice Cream Cake) | News Article

It's Christmas! It's the summer holidays! It's the season of peace and goodwill! Why does it seem at this time of year, as if everything is said and done with an exclamation mark at the end?!


Some people love Christmas and others hate it. Those who love it, enjoy the time with loved ones, whether that be friends or family. They like the few days off from work (hopefully), they like decorating the house with all things Christmas, they enjoy wrapping (and receiving!) presents and most of all, they enjoy tables laden with delicious food and drinks! (There I go again - another exclamation mark...)

Those who hate it often has no one to celebrate it with. They are lonely, forgotten by those who they care about most. Some may miss a loved one who has passed away, and Christmas becomes a time of terrible sadness and longing. And then, of course, there are those for whom Christmas is just another day of not having anything to eat. So, while we all celebrate, have parties and open gifts, let’s spare a thought for those to whom Christmas is not such a happy time.

But back to this week's recipe.  I'm not a big dessert person. I don't have much of a sweet tooth and I don't particularly like making sweets and desserts. The one big exception to the rule (because let's face it, there is always one!) is ice cream. I LOVE ice cream. I love the homemade stuff, but I’m perfectly happy with shop-bought ice cream in all shapes and forms. Frozen yoghurt and sorbet falls in the same category. Basically, if it's frozen and sweet, I'll eat it! 

 

DIE KLASSIEKE SUID-AFRIKAANSE KOOKBOEK - ICE CREAM CAKE

The recipe I share today comes from Die Klassieke Suid-Afrikaanse Kookboek by Melinda Roodt.  I love this book because it has recipes that are very familiar to me and to my childhood.  There is nothing exotic or foreign about any of the recipes.  In fact, it's very much a collection of food you want to eat every day.

The ice cream cake in this book will be making an appearance at my Christmas table this year.  I made it for friends over the weekend and they absolutely loved it.  I'm pretty sure my family will too! 

Merry Christmas to you!  I hope that you will enjoy this special time of the year.


ICE CREAM CAKE

Serves 10 - 12 people 

2 litres of vanilla ice cream, softened

100g red glace cherries

100g pecan nuts, roughly chopped (one of my friends has a nut allergy and my family aren't too crazy about nuts, so I'll be leaving this out)

360g tin of caramel

2 litres of chocolate ice cream, softened

40g bar of Cadbury's Crunchie, chopped

250 ml chocolate chips (I used 75% dark chocolate that I chopped roughly)

200g pack of Bakers Choc-kits biscuits

200g milk chocolate, chopped

125g chocolate malted puffs

32g Cadbury Flake chocolate bar

Line a 12 x 30 cm bread pan with cling film.  Place the vanilla ice cream in a mixing bowl.  Halve ¾ of the glace cherries and leave the rest whole.  Mix the halved cherries and chopped nuts with the vanilla ice cream and spoon the mixture into the lined bread tin.  Place in the freezer for 10 - 15 minutes to set.

Stir the caramel condensed milk to loosen it and spread over the vanilla ice cream. Put back in the freezer for another 10 minutes.  Place the chocolate ice cream in a clean mixing bowl.  Stir the chopped Chrunchie and chocolate chips into the chocolate ice cream.  Place the chocolate mixture on top of the caramel and spread evenly.  Place back in the freezer for another ten minutes. 

Finally, roughly chop the Choc-kits biscuits and place it over the chocolate ice cream as the final layer.  Press down firmly with a spatula, cover with clingfilm and place in the freezer to set completely.

To serve, place the milk chocolate in a double boiler and stir until melted (or melt CAREFULLY in the microwave).  Allow it to cool slightly.  Take off all the clingfilm and unmold the ice cream cake on a pretty serving platter.  Decorate the cake with the melted chocolate, leftover glace cherries, malted puffs and flake.  I even added a few raspberries, blackberries and blueberries to the mix.  Freeze for another few minutes before serving.

Serve and enjoy!

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