Redskin ice-cream cake

Recipes / Appetiziers

If youre feeling inspired, this sublime ice-cream cake will be worth the wait!

Recipe «Redskin ice-cream cake» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 130g shredded coconut, toasted, 1 tsp vanilla bean paste, 750ml milk, 450ml pouring cream, 100g caster sugar , 7 egg yolks, 9 Allen's Redskins, 1 tbsp Malibu , Pink fairy floss, to serve, Freeze-dried raspberries, to serve, 50g white chocolate, finely chopped, 2 Allen's Redskins, 2 tbsp pouring cream.

Ingredients:

  • 130g shredded coconut, toasted 
  • 1 tsp vanilla bean paste 
  • 750ml milk 
  • 450ml pouring cream 
  • 100g caster sugar 
  • 7 egg yolks 
  • 9 Allen's Redskins 
  • 1 tbsp Malibu 
  • Pink fairy floss, to serve 
  • Freeze-dried raspberries, to serve 
  • 50g white chocolate, finely chopped 
  • 2 Allen's Redskins 
  • 2 tbsp pouring cream 

Instructions

  1. Grease the base and sides of a 1.5L loaf pan and line with plastic wrap, allowing sides to overhang. Place in the freezer to chill.
  2. Bring coconut, vanilla, 2 3/4 cups milk, 350ml cream and 1⁄4 cup sugar just to the boil in a saucepan over medium heat. Remove from heat. Stand for 20 minutes to develop the flavours. Return just to boiling point. Strain through a sieve into a heatproof bowl. Discard coconut. Use a whisk to beat yolks and remaining sugar in a heatproof bowl until thick and pale. Slowly whisk in the hot milk mixture.
  3. Pour the milk mixture into a clean saucepan. Cook over low heat, stirring constantly with a wooden spoon, for 10-12 minutes or until thickened slightly. Pour just over half the custard into a large heatproof bowl. Stir liqueur into the larger bowl of custard. Pour remaining custard into a separate heatproof bowl.
  4. Place the Redskins and remaining cream in a small saucepan over medium-low heat. Cook, stirring, for 4-5 minutes or until melted and smooth. Stir in remaining 1⁄4 cup milk. Slowly stir Redskin mixture into smaller bowl of custard until combined. Set aside to cool for 30 minutes. Cover with plastic wrap and place in the fridge for 3 hours to chill.
  5. Churn the cooled coconut-liqueur custard in an ice-cream machine for 30-40 minutes. Spoon into the prepared pan. Smooth the surface. Place in the freezer for 6 hours to set.
  6. Churn the cooled Redskin custard in the ice-cream machine for 30-40 minutes. Spoon into the pan and smooth the surface. Cover with plastic wrap and place in the freezer for 8 hours or overnight to set.
  7. For the ganache, place the chocolate in a heatproof bowl. Cook Redskins and cream in a saucepan over medium-low heat, stirring, for 3 minutes or until melted and smooth. Pour over chocolate. Stand for 3 minutes. Stir until melted and smooth. Cool for 3 minutes. Turn cake onto a serving plate. Drizzle with ganache. Top with fairy floss and raspberries.