Wednesday, December 15, 2010

Chocolate Peppermint Ice Cream Cake

"I passed through the seven levels of the Candy Cane forest, through the sea of swirly twirly gum drops, and then I walked through the Lincoln Tunnel."

-Buddy the Elf

When you eat this, you will feel like you are walking through a Candy Cane forest, and it will be amazing. To me, peppermint is bliss. I enjoy it any time of year, but around the holidays, it is especially delightful and seems to be quite plentiful. I don't think anything screams holiday more than this dessert, so if you're looking for something to impress a dinner party, this is it.

I'll end with one more quote from Buddy the Elf.

"We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

I think Buddy would love this cake.  

Recipe from Bon App├ętit

INGREDIENTS:

{For Crust}:
1/2 cup unsalted butter
8 ounces bittersweet or semisweet chocolate, chopped (or you can use chocolate chips)
1 9-oz package chocolate wafer cookies (or equal amounts oreo cookies)

{For Glaze}:
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped (or choc. chips)

{For Filling}:
1/2 gallon premium peppermint ice cream*

*If you can't find peppermint ice cream, you may make your own by adding 2 teaspoons peppermint extract and 1 1/4 cups coarsely crushed candy canes to one 1/2 gallon of vanilla ice cream. (I prefer to use mini candy canes for this method and keep them in the packaging before you crush them.)

DIRECTIONS:

Start by making the crust. Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture. Blend just until crumbs are moistened. Reserve one cup crumb mixture in a small bowl. Press remaining crumb mixture onto bottom and sides of a 9-inch diameter springform pan. Freeze.

For the glaze: Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate. Whisk until melted and smooth. Let stand until cool but still pourable, about one hour.

For filling: Spoon half of the ice cream into crust. Spread evenly. Place remaining ice cream in the freezer. Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream. Spread evenly and freeze overnight. 

When ready to eat, run a sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with crushed candy cane bits and serve.

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