Page:Waring Ice Cream Parlor (012992).pdf/42

 RECIPES FROZEN CONFECTIONS HOLIDAY ICE CREAM CAKE 1 angel food cake (about 10 oz.) 1 qt. strawberry ice cream mock pistachio nuts chocolate leaves strawberries 1 qt. vanilla ice cream 1 cup whipping cream Tear angel food cake into bite size pieces. Place layer of cake pieces in bottom of chilled 10 inch tube pan. Alter- nate scoops of strawberry and vanilla ice cream to make next layer. Press firmly into cake. (Use ice cream spade if desired). Add a layer of cake pieces; then a second layer of ice cream. Finish with layer of cake pieces. Press down firmly to level cake. Cover and freeze at least 6 hours, preferably overnight. To decorate and serve: Remove cake from freezer and let stand at room temperature 5 minutes. Run the metal spatula around edge of pan. Using center post, lift out cake. Turn upside down on serving plate. Place hot, damp cloth around bottom of pan for a few seconds. Run spatula be- tween cake and bottom of pan. Remove pan. Return to freezer to firm. Whip cream in chilled bowl with chilled. beaters until stiff. Pipe through pastry tube around base of cake. Sprinkle with Mock Pistachio Nuts. Pipe rosettes of whipped cream on top of cake; decorate with Chocolate Leaves and strawberries. Serve with Fudge Pecan Sauce. Serves 12-16. 40 MOCK PISTACHIO NUTS Place 3 to 4 drops green food coloring with 1 teaspoon water in jar with cover. Add 1/2 cup chopped almonds, shake to color. Spread nuts in shallow baking pan. Bake in preheated 350° oven 6-8 minutes to dry. Do not brown. CHOCOLATE LEAVES Wash and dry thoroughly 10-12 small leaves with stems (Rose or ivy leaves are ideal). Melt 1/2 cup semi sweet chocolate pieces in heavy saucepan over low heat, stirring until smooth. Cool slightly. Carefully brush a thin layer (about 1/8 inch) of melted chocolate on leaf. Chocolate and leaf will separate more easily if edges are not covered. Place leaves on baking sheet. Chill until firm. Carefully peel leaf from chocolate. Store in refrigerator. FUDGE PECAN SAUCE 1 cup (6 oz.) semi-sweet chocolate pieces 1/2 cup light cream or Half & Half 1/2 tsp. vanilla. 1/2 cup pecan halves Melt chocolate with cream in heavy saucepan over low heat, stirring until smooth. Remove from heat; stir in vanilla. Cool slightly; stir in nuts. Serve warm.