Ice Cream Torte
This was one of the goodies I made while visiting my family on our last trip to Brazil. It is a very creamy and yummy molded ice cream dessert that went very well with the hot days we were getting while there. Everyone really enjoyed this treat, so I thought I would share it here with you all!
Yummy and creamy (and sweet too!), a sweetened condensed milk ice cream sort of concoction, what is not to like about this one, huh?!! Make it soon or save the recipe for the summer, whichever is the case I am pretty sure most people will like this too!
Ice Cream Torte
1 cup milk
1 cup heavy cream, chilled (for those in
3 eggs, yolk and whites separated
18 tablespoons water
8 tablespoons chocolate mix (such as Nesquick) – you can use cocoa if you prefer
2 tablespoons sugar
First of all, melt about ½ cup sugar in a small saucepan under low flame until it turns into caramel. Carefully pour the caramel on a bundt (those with the hole in the middle) pan, moving it around so that the caramel coats the bottom of the pan completely.
Set the pan aside, and while the caramel sets up put the sugar, water, and cocoa (or chocolate powder of choice) in a small sauce pan and cook over medium heat until it comes to a boil. Let boil for 1 minute, remove from heat and pour the chocolate sauce over the caramel on the already prepared bundt pan. Put the bundt pan in the freezer.
To make the ice cream: In a saucepan mix together the condensed milk, the milk, and the 3 egg yolks. Cook it over medium-low heat, stirring constantly, until it reaches a boil. Remove from heat and let it cool (don’t worry; it will be sort of a thin mixture).
Meanwhile, beat the egg whites until soft peaks, gradually add 4 tablespoons of sugar and keep beating until stiff peaks are reached.
As the first mixture has cooled, mix into it the heavy cream and then fold in the egg white meringue, carefully mix the two together until everything is incorporated.
Pour this ice cream mixture into the prepared bundt pan and return it to the freezer. Let it freeze at least for 4 hours. When ready to serve, take the pan from the freezer and let it defrost a little (about 10 minutes should be enough), or you can set the bottom of the pan on some how water, just so that it will be easy for the ice cream to be released from the pan. Invert the pan onto a platter to unmold the ice cream and serve.
Note: I tried to explain the method of preparation for this dish but I am not sure I was clear enough, so if you have any doubts please contact me and I can try to explain better. It is not difficult to make!