Malted Milk Ice Cream with Blackberry Topping
CAKE
PAM
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 stick unsalted butter -- room temp
1 large egg
1 teaspoon vanilla extract
1/3 cup whole milk
ICE CREAM
11 large egg yolks
3/4 cup golden brown sugar -- packed
3/4 cup malted milk powder
6 tablespoons bourbon
1 1/2 tablespoons vanilla extract
2 1/4 cups whipping cream
2 1/4 cups whole milk
1 cup plus 2 tablespoons sugar
TOPPING
1/2 cup water
6 tablespoons sugar
4 1/2 pint containers blackberries -- divided
For cake, preheat oven 375F
Spray 9" diameter springform pan with PAM
Sift flour, baking powder, and salt 3 times into medium bowl
Using electric mixer, beat sugar and butter in another medium bowl until
blended.
Add egg and vanilla and beat until thick about 3 minutes
Beat in dry ingredients in 3 additions alternately with milk
Spread batter (it will be thin) into pan.
Bake until tester comes out clean about 15 minutes.
Cool pan on rack. Remove pan sides.
Cut enough off top to make 1/2" think layer.
Reattach sides of pan leaving cake layer in pan.
For ice cream, whisk first 5 ingredients in large bowl to blend.
Stir cream, milk and 1 cup plus 2T of sugar in heavy large saucepan over
medium heat until mixture comes to simmer
Gradually whisk hot mixture into yolk mixture
Return to pan and cook over medium heat until custard thickens enough to
coat spoon, stirring constantly about 3 minutes - do not boil
strain custard into a large bowl. Set over pot of ice and water. Cool 1
hour, - stirring often
Process custard in ice cream maker according to manufacturer's instructions
Spread ice cream over cake in pan. Cover and freeze until firm, at least 4
hours and up to 2 days
For topping, stir 1/2 cup water and sugar in heavy large saucepan
Add half of the berries and bring to a boil
Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes
Pour into medium bowl. Gently stir in remaining berries
Cover and chill until cold, at least 3 hours and up to 1 day
Using hot knife, cut around pan to loosen ice cream cake.
Remove pan side and transfer cake to platter
Spoon half of the berry topping onto the center of the cake
Cut cake into wedges and serve, passing remaining topping separately.
CAKE
PAM
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 stick unsalted butter -- room temp
1 large egg
1 teaspoon vanilla extract
1/3 cup whole milk
ICE CREAM
11 large egg yolks
3/4 cup golden brown sugar -- packed
3/4 cup malted milk powder
6 tablespoons bourbon
1 1/2 tablespoons vanilla extract
2 1/4 cups whipping cream
2 1/4 cups whole milk
1 cup plus 2 tablespoons sugar
TOPPING
1/2 cup water
6 tablespoons sugar
4 1/2 pint containers blackberries -- divided
For cake, preheat oven 375F
Spray 9" diameter springform pan with PAM
Sift flour, baking powder, and salt 3 times into medium bowl
Using electric mixer, beat sugar and butter in another medium bowl until
blended.
Add egg and vanilla and beat until thick about 3 minutes
Beat in dry ingredients in 3 additions alternately with milk
Spread batter (it will be thin) into pan.
Bake until tester comes out clean about 15 minutes.
Cool pan on rack. Remove pan sides.
Cut enough off top to make 1/2" think layer.
Reattach sides of pan leaving cake layer in pan.
For ice cream, whisk first 5 ingredients in large bowl to blend.
Stir cream, milk and 1 cup plus 2T of sugar in heavy large saucepan over
medium heat until mixture comes to simmer
Gradually whisk hot mixture into yolk mixture
Return to pan and cook over medium heat until custard thickens enough to
coat spoon, stirring constantly about 3 minutes - do not boil
strain custard into a large bowl. Set over pot of ice and water. Cool 1
hour, - stirring often
Process custard in ice cream maker according to manufacturer's instructions
Spread ice cream over cake in pan. Cover and freeze until firm, at least 4
hours and up to 2 days
For topping, stir 1/2 cup water and sugar in heavy large saucepan
Add half of the berries and bring to a boil
Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes
Pour into medium bowl. Gently stir in remaining berries
Cover and chill until cold, at least 3 hours and up to 1 day
Using hot knife, cut around pan to loosen ice cream cake.
Remove pan side and transfer cake to platter
Spoon half of the berry topping onto the center of the cake
Cut cake into wedges and serve, passing remaining topping separately.