Baking Ice Cream: A Unique Dessert Experience

Baked ice cream is a surprising and delicious treat. It may seem counterintuitive to put ice cream in the oven, but it is possible to bake ice cream and have it come out still frozen! The key to this fun experiment is to use thermal insulators to protect the ice cream from the heat of the oven. Baked goods such as sponge cake and meringue are good examples of insulators that can be used to achieve this. By assembling a cake with ice cream at its center, the ice cream can be protected from the heat and emerge from the oven still frozen. This activity is a great way to surprise your friends and family with a unique and tasty treat!

Characteristics of Baking Ice Cream

Ice cream bread

Ingredients:

• 2 cups of softened ice cream (full-fat works best)
• 1 1/2 cups of self-rising flour
• Optional: sprinkles, chocolate chips, or other mix-ins of your choice

Instructions:

• Preheat your oven to 350°F (175°C).
• Grease a loaf pan with non-stick spray or line it with parchment paper.
• In a large bowl, mix the softened ice cream and self-rising flour until well combined. Avoid overmixing.
• If using, fold in your chosen mix-ins, such as sprinkles or chocolate chips.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake for 35-45 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the bread to cool before serving or adding any icing or toppings.

Tips and Variations:

• Be sure to use full-fat, regular ice cream for the best results. Low-fat and sugar-free ice creams may not work as well.
• If you don't have self-rising flour, you can make your own by combining all-purpose flour, baking powder, and salt.
• Get creative with your mix-ins! Try chocolate chips, dried fruit, nuts, or even crumbled cookies.
• For a more dessert-like option, top your bread with icing made from powdered sugar, milk, and vanilla extract.
• Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.

Making a custard base

Firstly, you'll need to decide on your dairy. You can use whole milk, heavy cream, or a mix of both—as long as the total volume is 3 cups. Pour your chosen dairy into a medium pot and place it over medium-high heat. Bring it to a simmer—this should take about 5 minutes. Keep an eye on it to ensure it doesn't boil over. As soon as you see bubbles forming, remove the pot from the heat and let the dairy mixture sit until it cools to room temperature. This should take about 10 minutes.

While your dairy mixture cools, it's time to prepare the egg mixture. In a separate bowl, combine 8 egg yolks with 1 cup of sugar and a pinch of salt. Beat these ingredients together until you have a thick paste.

Now that your dairy mixture has cooled, slowly stream it into the egg mixture while continuously stirring. Once everything is combined, pour the mixture back into the pan and cook it over medium-low heat. Gently stir the mixture in an "S" shape, making sure to scrape the bottom of the pan.

Your custard base is ready when it has a silky appearance, has thickened enough to coat the back of a spoon, and has reached a temperature of about 170°F. To check if it coats the spoon, you can do a simple test: dip a wooden spoon into the mixture and run your finger down the back of the spoon. If a clear line is formed and the custard doesn't drip or run, it's ready.

Once your custard base reaches the right consistency and temperature, strain it into a bowl that is set over an ice water bath. Stir in 1 teaspoon of vanilla extract (optional) and allow it to cool.

When your custard base has cooled, it's time to freeze it. Pour the mixture into an ice cream maker and follow the manufacturer's instructions to freeze your custard base.

Churning by hand

First, prepare your ice cream mixture. For a simple, creamy, and rich ice cream, use a custard base. You can make a custard base by cooking milk, cream, and sugar until the sugar dissolves, and then adding vanilla extract. Chill this mixture overnight.

Next, you'll need to chill your ice cream mixture over an ice bath. Place a deep baking dish or a bowl made of plastic or stainless steel in the freezer, and pour your custard mixture into it. Leave it in the freezer for about 45 minutes.

After 45 minutes, take the bowl out of the freezer and vigorously stir its contents with a spatula, whisk, or hand-held mixer. You want to break up any frozen sections and mix everything into a uniform slush. Return the bowl to the freezer.

From here on, you'll need to repeat the process of checking and stirring the mixture every 30 minutes for about 2 to 3 hours, or until the ice cream is frozen. The more vigorously you stir and the more frequently you do it, the smoother your final ice cream will be.

You can also add mix-ins and flavorings to your ice cream. For example, you can create Stracciatella ice cream by drizzling pure melted dark or milk chocolate over the almost-frozen mixture and then stirring to create chocolate chips.

Once your ice cream is frozen, transfer it to a covered storage container and let it soften for about 20 minutes before serving. Enjoy your homemade, hand-churned ice cream!

No-churn ice cream

The basic no-churn ice cream recipe usually includes only a few simple ingredients: heavy whipping cream or heavy cream, and sweetened condensed milk. Vanilla extract or vanilla bean paste is often added for flavour, and a pinch of salt helps to enhance the other flavours. This base can be easily customised by adding various mix-ins and flavourings. For example, you can make a chocolate no-churn ice cream by adding cocoa powder or melted chocolate to the base. If you want to get creative, you can experiment with different flavour combinations such as mint chocolate chip, cookie dough, or even unique options like maple-walnut or chocolate peanut butter.

The process of making no-churn ice cream is quite straightforward. First, you combine the sweetened condensed milk, salt, and vanilla in a large mixing bowl. Then, in a separate bowl, you whip the heavy cream until stiff peaks form. This step is crucial for incorporating air into the mixture. Next, you gently fold the whipped cream into the condensed milk mixture, being careful not to knock out too much air. Finally, you transfer the ice cream mixture into a loaf pan or another freezer-safe container and freeze it for at least 4-8 hours, or until it's firm and scoopable.

Baking ice cream in a cake

Baking a cake with ice cream? Sounds like a delicious idea! Here is a step-by-step guide on how to bake ice cream in a cake:

Firstly, you will need to decide on the flavour of your cake. You can use any flavour of ice cream, but it is recommended to use full-cream ice cream as low-fat or dairy-free ice cream may not work as well. Some popular flavour combinations include vanilla cake with dulce de leche ice cream, white cake with chunky monkey ice cream, and chocolate cake with cherry Garcia ice cream.

Next, you will need to gather your ingredients and preheat your oven. The basic ingredients for this cake are ice cream, flour, and baking powder. You can also add eggs, sugar, and salt to taste. If you are using self-raising flour, you can skip the baking powder and salt. For a chocolate cake, you will need to use cocoa powder or melted chocolate in addition to the basic ingredients.

Now, it's time to mix your ingredients. Let your ice cream sit at room temperature to melt, or defrost it to speed up the process. In a large mixing bowl, combine the melted ice cream, flour, and any additional ingredients you are using. Mix well until you have a thick batter. Don't worry if the batter is sticky.

Prepare your baking pan by greasing it with butter or non-stick cooking spray. You can use a bundt pan, a tube pan, or a bread loaf pan, depending on the shape and size of cake you want. Pour the batter into the prepared pan and level it with a spatula.

Bake your cake in the preheated oven for 25 to 35 minutes at 180 degrees Celsius or 350 degrees Fahrenheit. The baking time may vary depending on your oven and the type of pan you are using. To check if your cake is done, insert a toothpick into the centre of the cake. If it comes out clean, your cake is ready!

Allow the cake to cool completely before removing it from the pan and slicing it. You can serve it as it is or decorate it with icing, sprinkles, or other toppings of your choice.

And that's it! You now have a delicious ice cream cake that is perfect for birthdays, anniversaries, or any special occasion. Enjoy your sweet treat!

Frequently asked questions