Frozen dessert base

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Twilkes

Assistant Cook
Joined
Jan 24, 2013
Messages
1
Location
London
Hi there, I'm making some Whisky Mac ice cream (whisky & sweet ginger) for Burns Night, but I want to use it as a topping on a base of some kind. But the base will need to be edible pretty much straight out of the freezer (the ice cream only needs 10-15mins to soften).

So what could I use for the frozen base? Am thinking about sponge or sponge fingers, possibly soaked in something to soften them up; or crushed biscuits/shortbread, possibly bound together with something like condensed milk; whole shortbread; or some kind of oaty-flapjack thing. Probably 1cm thick or so.

Given that I don't want to break people's teeth when they bite into them it, what would be the best base?
 

Whiskadoodle

Executive Chef
Joined
Nov 1, 2011
Messages
4,129
Location
Twin Cities Mn
Welcome to DC.

Presuming that RB night is tomorrow or Saturday. Why does the base need freezing. It could simply be refrigerated until serving time, yes/no?
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,439
Location
USA,Michigan
I'm thinking that yeast risen, crispy, Homemade with vanilla, sweet Belgian Waffles would do the trick quite nicely, and not need to be frozen. Or you could purchase pre=made waffle cones.

Just an idea.

Seeeeeeya; Chief Longwind of the North
 

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