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    Tuesday, October 06, 2015

    Speedy Ice Cream Cake Recipe

     Speedy Ice Cream Cake  Recipe

        2L tub soft serve vanilla ice-cream
        30g pecans, roughly chopped
        30g flaked almonds, toasted
        30g macadamia nuts, roughly chopped
        100g maraschino cherries, drained and chopped

    For the topping:

        100g 60% cocoa dark chocolate
        125ml cream
        15g each chopped pistachio and flaked almonds, toasted
        6 maraschino cherries with stalk to garnish

    Speedy Ice Cream Cake  Recipe

    In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cake silicon rubber mould, and smooth over the top.

    Transfer to the freezer for 4 hours or overnight until needed.

    For the ganache topping, break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt.

    Once melted remove from heat and stir in the cream.

    Leave to cool slightly.

    To serve, remove the frozen ice-cream cake from freezer.

    Invert on a serving platter and carefully peel off the silicon mould.

    Smooth any imperfections with a spatula or palette knife.

    Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath.

    Sprinkle the nuts over the top.

    Top with cherries serve immediately cutting into slices.

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     This topic brought to you from foodnetworktv.com
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    Item Reviewed: Speedy Ice Cream Cake Recipe Rating: 5 Reviewed By: Mrs. Chef
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