this is my cupcake take for ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142), with guava ice cream. can you believe i made this in february and only eaten it now?
Archive for the Chocolate Ice Cream Cake or Sandwich (page 142) Category
Chocolate 12 Ice Cream Sandwich (page 142) – eaten guava
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on July 24, 2010 by myyellowkitchenChocolate 11 Ice Cream Sandwich (page 142) – four month take
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on June 8, 2010 by myyellowkitchen4 months in the freezer, for ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142):
Chocolate 10 Ice Cream Sandwich (page 142) – three month take
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on May 17, 2010 by myyellowkitchenon my -20oF cake freezer inventory, my iphone spreadsheet counts 8 slices, but today i found only 5. there sure will be 1 slice less after today! enjoying ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142). i am having half a slice for breakfast and the other half for my 3 pm coffee/snack intake prior my 5:30 canoe paddle workout.
life is sunny
Chocolate 09 Ice Cream Sandwich (page 142) – chocolate snowball hot fudge sauce
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on February 23, 2010 by myyellowkitchenthe chocolate fudge recipe on ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142) has the perfect consistency and flavor!
and i use my precision scale (accuracy to the 0.01 gr) to measure the 10 grams of cocoa as called on the recipe
Chocolate 08 Ice Cream Sandwich (page 142) – guava cupcake take
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on February 21, 2010 by myyellowkitchen
this is my cupcake take for ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142). one scoop of ice cream is the perfect size!
the ice cream flavor is guava.
Chocolate 07 Ice Cream Sandwich (page 142) – the take
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on February 14, 2010 by myyellowkitchennever had i seen an ice cream sandwich as big as ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142). here it is, unmolding from my 9″ silicone springform pan. i really love the taste of this new cake base even frozen! been an oil based cake, flavor and texture frozen is just fine fine fine. make it as soon as you can.
Chocolate 06 Ice Cream Sandwich (page 142) – strawberries are pink
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on January 22, 2010 by myyellowkitchenmy ‘recipe notes’ for the ice cream filling of ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142), as my youtube student proudly asked me to post:
and i believe that true-strawberry ice cream is pink. here is the proof:
sans artificial red food coloring, for the loveliest home made strawberry ice cream: prior churning, stir 200 grams of high quality strawberry preserves in 1 recipe of cake bible’s vanilla ice cream, lower vodka to 3 tsp, and use only a 3 inch vanilla bean.
i like my strawberry preserves to be high in fruit and low in added sugar.
Chocolate 05 Ice Cream Sandwich (page 142) – i had to prep ahead
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on January 20, 2010 by myyellowkitchenfirst of all, thanks to all of you for the moral support on my facebook as sadly last night i did announce that my nephew was going to be a no show.
it just all happened that i could not let this beast sit in my freezer any longer, so i went ahead and did the cooking part of the ice cream filling for ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142). i think these pictures will bring my nephew back in a snap!
i used Cake Bible’s recipe for vanilla ice cream, pineapple variation (lesser vanilla bean and lesser vodka, then later adding strawberry puree or other fruit puree instead of pineapple). first, you boil the milk, cream, and vanilla bean:
then, on a separate pot, you temper the yolk/sugar/salt mix by adding the hot milk mixture little by little. an immersion blender was my weapon of mass destruction for a speedy and smooth yolk mix. this was a 4 quart batch of ice cream and stirring by hand becomes the olympics:
stirring constantly, bring the mix to 170 to 180 oF. i begin with my pocket infrared thermometer, and when it is 20 oF near, i switch to my indispensable quick reading digital thermometer. note how i rest my arm on the pot while holding the thermometer (i am using an induction stove, and things do stay cool where it needs not to be hot). resting my arm on the pot was friendlier on my bruised rib which bruised while doing some canoe paddle huli drills (huli = hawaiian word for flipping like a rotisserie chicken):
i use a variety of vanilla takes. in a 2 oz vanilla essence jar, empty, i place the seeds of 30 vanilla beans, then i fill the jar with vanilla essence. it makes a wonderful thin ‘vanilla seed paste.’ i add 1/8 to 1/4 tsp of this potion for recipes calling for 1 vanilla bean.
the empty vanilla pods, are stored in vanilla essence, too, in a taller jar. i add 2 split halves for recipes calling for 1 vanilla bean.
my nephew got a cold, but he has nothing to worry about, i am putting some of this ice cream mix aside in the freezer. or did you think i was going to eat all 4 quarts of ice cream at once? ice cream mix keeps in the freezer wonderfully. when ready to churn thaw it in the refrigerator or quick thaw it straight to room temperature till it is about 40 oF. later tomorrow i will add the strawberry purees, and that is just my first take!
always on the ready, always prepared for no-shows. no more bruised ribs hopefully so…
Chocolate 04 Ice Cream Sandwich (page 142) – start and halt the ice cream
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on January 19, 2010 by myyellowkitchenspent all sunday prepping for monday’s ice cream class with my nephew, but only to find out is a no show. the poor little thing has fever!
i wonder if looking at this picture will speed his recovery. here are the milks and vanillas for the ice cream filling for ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142):
Chocolate 03 Ice Cream Sandwich (page 142) – mixing the cake batter
Posted in Chocolate Ice Cream Cake or Sandwich (page 142) on January 14, 2010 by myyellowkitchenwhen mixing the cake batter for ROSE’S heavenly CAKES: Chocolate Ice Cream Sandwich (page 142), i made a 2x recipe and must disclose that i added the oil and yolks to the mixer bowl prior adding the cocoa and water mixture. it is my suspicion, when your mixer bowl is first coated with oil, then nothing will stick to it, making scraping completely unnecessary. cocoa has a reputation to stick to everything!
this was an accidental method. i had the cocoa and water mixture made several days ahead from a mistake cake. and since i am using frozen eggs, i decided to thaw the eggs on the mixer bowl at room temp straight from frozen. adding the oil on the eggs also prevents the thawing eggs from drying.
let these pictures be the proof. when i was scraping the bowl, there really was nothing to scrape after!
