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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Ice Cream/Sorbet/Frozen Yogurt

FREE: 5/12 Is Free Cone Day At Häagen-Dazs

haagen-dazs-cone-partial-230

Yours free on Tuesday, May 12th. Photo
courtesy Häagen-Dazs.

 

Tuesday, May 12th is Free Cone Day at participating Häagen-Dazs shops, from 4-8 pm local time.

It’s a standard* size sugar cone or cake cone or small cup with your choice of ice cream, frozen yogurt or sorbet in a cup, sugar cone or cake cone.

Here’s your chance to try two of H-D’s new artisan flavors (also available at the grocer’s):

  • Chocolate Caramelized Oat ice cream
  • Banana Rum Jam ice cream
  •  
    HÄAGEN-DAZS NEW ARTISAN COLLECTION

    With flavors developed by American food artisans, the new collection includes:

  • Applewood Smoked Caramel Almond
  • Banana Rum Jam
  • Ginger Molasses Cookie
  • Spiced Pecan Turtle
  • Tres Leches Brigadeiro
  •  
    Here’s more about the Artisan Collection.
     
    Find a participating shop near you.

    And a smart idea from H-D: Guests who want to purchase items may bypass the line of people who are waiting for free scoops.

     
    *H-D calls it “kiddie size.”

     
      

    Comments

    TIP OF THE DAY: Ice Cream Bar

    How about a make-your-own-sundae ice cream and/or sorbet bar for Mother’s Day?

    It’s easy to put together. The biggest challenge is how to keep the ice cream cold on a buffet table. We use a punch bowl filled with ice, and nestle pints into the ice.

    Use a hot plate to keep caramel and chocolate sauces warm.

    Then, make these decisions:

    SELECT THE ICE CREAM

    For a group of 8, we recommend four pints of ice cream and/or frozen yogurt. If your group includes people who avoid dairy, make one or two of them sorbet. Easy decisions:

  • Chocolate ice cream/yogurt
  • Vanilla ice cream/yogurt
  • Mango sorbet
  • Raspberry sorbet
  •    

    pretzel-sundae-smuckersFB-230

    The most fun dessert: make your own sundae. Photo courtesy Smucker’s.

     

    SELECT THE DRY TOPPINGS

    Easy decisions:

  • Candies: M&Ms, Reese’s Pieces, toffee bits
  • Chocolate chips
  • Chopped nuts
  • Sliced strawberries
  •  
    For a more elaborate offering, consider brownie cubes, crushed almond nougat or peanut brittle, mini meringues and other favorites.

    Consider if your guests are the types who’d want maraschino cherries as the crown on the sundae. We prefer these Bahlsen Waffeletten, rolled waffle cookies dipped in milk or dark chocolate.

     

    ice-cream-party-bar-theinspiredroom.net-230

    The Inspired Room knows how to do it up right. They pre-pack the ice cream into hinged jars and keep them cold in a tub of ice. For neatness, the sauces go into syrup dispensers. Check out their article on the topic. Photo courtesy The Inspired Room.

     

    SAUCES

    Easy decisions:

  • Chocolate/fudge
  • Raspberry or strawberry sauce/purée (for the sorbet)
  • Salted caramel
  • Whipped cream
  •  
    SERVEWARE

    You may need to borrow some extra ice cream scoops, or use serving spoons.

    Use whatever dishes you have: bowls, mason jars, wine glasses or the easiest option, 9-ounce hard plastic party cups.

    Check out these hinged-lid storage jars. A set of 12 is $48, which is a reasonable investment if you’re planning on summer entertaining.
     
    Send us your ice cream party tips!

     

      

    Comments

    FOOD FUN: Ice Cream Tacos

    ice-cream-tacos-tasteofhome-230

    Ice cream tacos: olé! Photo courtesy Taste
    Of Home.

     

    How about ice cream tacos for Cinco de Mayo?

    You can make them the easy way, with frozen round toaster waffles, or make crunchy pizzelles and fold them into taco-like shells.

    But we adapted this recipe from Taste Of Home, which uses actual tortillas. As a neater alternative to tacos, you can form the tortillas into a bowl (drape them over an actual dessert bowl).

    Prep time is 20 minutes. With all due respect to Klondike’s Choco Tacos, these taste a lot better!

    RECIPE: ICE CREAM TACOS

    Ingredients For 4 Servings

  • 1 pint ice cream of choice
  • 4 plain 6″ or 8″ tortillas
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 4 tablespoons canola oil
  •  

    Choice Of Toppings

    Select two toppings; you’ll need two tablespoons of each.

  • Chocolate chips or other baking chips or shaved chocolate (see below)
  • Mini candies: M&Ms, Reese’s Pieces, marshmallows
  • Shredded coconut
  • Chopped honey peanuts, pecans or other nuts
  • Diced banana, kiwi, mango or strawberries
  •  
    Plus

  • Caramel or fudge sauce
  • Optional garnish: whipped cream and sprinkles
  •  
    Preparation
     

     

    blocks-curls-hebertchocolate-230

    Chocolate shavings. Photo courtesy Hebert Chocolate.

    1. COMBINE the sugar and cinnamon. Sprinkle on one side of each tortilla.

    2. HEAT the oil in a large skillet over medium heat. Cook the tortillas, one at a time, with the cinnamon side up. When the tortilla starts to brown, fold it into a taco shape and drain on paper towels.

    3. USING the same skillet, cook and stir the pecans for 2 minutes or until lightly toasted.

    4. ASSEMBLE: Line up the taco shells in a baking dish to keep them upright, open-side up. Place two small scoops of ice cream in each tortilla shell; add the toppings, drizzle with sauce and finish with the whipped cream.

     
    HOW TO MAKE CHOCOLATE CURLS OR SHAVINGS

    To shave chocolate or make chocolate curls, start with your favorite chocolate bars—solid, without nuts or other inclusions.

    1. WARM the chocolate bar in a microwave for 3 seconds. Use a vegetable peeler to scrape down the side (not the front/back) of the bar, forming curls.

    2. PLACE the chocolate curls on a wax paper-covered dish or baking pan and refrigerate until firm. It is easiest to move the curls with toothpicks.

      

    Comments

    PRODUCT: Ciao Bella Gelato & Sorbetto

    blueberry-passionfruit-pint-230

    Blueberry and passion fruit unite in swirls
    of sorbetto. Photo courtesy Ciao Bella.

     

    Ciao Bella, maker of premium gelato and sorbetto, recently introduced two new flavors, and sent us samples. We’re longtime fans of Ciao Bella. Before they hit the big time, they were a destination scoop shop in our town—way back in 1983.

    So we weren’t surprised at how much we liked the new varieties, both comprising two swirled flavors:

  • Blueberry Passion Fruit Sorbetto swirls gentle blueberry sorbet with sweet-tart passion fruit. The result: a beautiful and refreshing dessert that tastes like summer.
  • Chocolate Mascarpone Gelato swirls sweet, rich double cream gelato with hearty milk chocolate gelato, creating perhaps the best chocolate and vanilla swirl ever.
  •  
    The flavors are available now at Whole Foods Market locations nationwide, $4.99 per 14-ounce container. For more information visit CiaoBellaGelato.com.

    We love ice cream and gelato* experience made us realize how truly wonderful a finet sorbet is. The emphasis is on “fine.”

     
    Because sorbet made with the best quality fruit can be transformative—the experience of soft, frozen fruit as opposed to a sweet, frozen dessert.

    While the gelato comforted us with its creaminess, the sorbetto woke our taste buds and made them dance. We felt not only happy, but lucky to be tasting such a wonderful incarnation of blueberries and passion fruit.

     
    *In the U.S., there is no federal standard for gelato, so anything can be called gelato. However, here’s the difference between American ice cream and Italian-style gelato.

     

    WHAT IS MASCARPONE

    Mascarpone is often refer to as Italian cream cheese; but please, don’t think of this rich, lush, soft fresh cheese as anything resembling a brick of foil-wrapped cheese† filled with gum.

    Made from cream, not milk, mascarpone is the richest fresh cheese, ranging in butterfat content from 70% to 75%. As points of reference:

  • A French double-crème Brie or Camembert has 60% to 75% butterfat.
  • French triple-crème cheeses must have a butterfat content of 75% or more.
  • Butter has a minimum of 80% fat in the U.S., 82% in France; going up to 86% for premium butters.
  •  
    Mascarpone is delicate in flavor, with a color not surprisingly like that of fresh cream. In the U.S., mascarpone is most often associated with desserts, especially the classic tiramisu or as a topping for berries.

     

    Mascarpone-230

    A dish of creamy mascarpone. Photo by Melody Lan | THE NIBBLE.

     
    But it can be used in savory recipes as well—pasta sauce, savory tarts/tartlets, stuffed chicken and tortas, among others. Wherever it goes, it adds to the creaminess and richness of the dish without overwhelming the taste.

    Pronounce It Correctly!

    Mascarpone may have the distinction of being the most misspelled and mispronounced cheese. Too many Americans call it “marscapone.”

    The correct pronunciation is mas-car-POH-neh. It is not, let us repeat not, mar-sca-POH-neh.

    The cheese is believed to have originated in the Lombardy region of Italy, in the late 1500s or early 1600s. Lombardy, in the northern part of the country (it includes the cities of Brescia, Cremona, Mantova, Milano and Sondrio), has a rich agricultural and dairy heritage.

    The name likely derives from “mascarpia,” the local dialect term for ricotta, because both ricotta and mascarpone are made by very similar processes. Mascarpone could have been a glorious accident in the preparation of ricotta. No cheese starter or rennet is used in its production; the moisture is drained from heavy cream using a small amount of citric acid and finely woven cloth.

    You can make it at home. Here’s a recipe.

    †Philadelphia Cream Cheese, for example, consists of milk and cream, whey protein concentrate, salt, carob bean gum, xanthan gum and cheese culture.

      

    Comments

    RECIPE: Thomas Jefferson’s Vanilla Ice Cream

    Happy birthday Thomas Jefferson! Born April 13, 1743, this Founding Father became America’s third president; but he was America’s First Foodie.

    According to culinary historian Karen Hess, Jefferson was “our most illustrious epicure, in fact, our only epicurean President.”

    He loved his veggies, stating that they “constitute my principal diet.” His favorites: tennis-ball lettuce, Brown Dutch lettuce, prickly-seeded spinach and for fruit, Marseilles figs. He sought out new produce varieties from the foreign consuls in Washington, and is credited with introducing broccoli to mainstream America.

    He is credited with popularizing fried eggplant, French fries, johnny-cakes, gumbo, mashed potatoes, peanuts, sesame seed oil and sweet potato pudding, among other dishes, blending colonial cuisine with African (slave), Colonial, Creole, European and Native American traditions.[Source]

    At the time Jefferson left to serve as minister to France, in 1784, the mainstays of American colonial cooking were primarily meats—baked, boiled, roasted or stewed—breads, heavily sweetened desserts and [generally] overcooked vegetables. [Source]

    The sophistication of French cuisine and his travel to another culinary stronghold, Italy, broadened his perspective. He returned to America with recipes, foodstuffs (French wine, olive oil and vanilla beans) and cooking gear, including a pasta machine.

       

    vanilla-scraped-from-pot-nielsenmassey-230

    Long before the invention of the crank ice cream machine, strong-armed kitchen staff would whisk the mix in a vat set in a bowl of ice. Photo courtesy Nielsen Massey.

     
    And with a French-trained chef: his slave James Hemings, brother of Sally. As a member of Jefferson’s Paris household, the 19-year-old was trained in French cooking at the direction of his master, with the promise that he would be given his freedom after returning to Monticello and training a successor.

    Ultimately taking charge of the kitchen at Jefferson’s Paris home, the gifted young man cooked for some of the most distinguished and discriminating people in France. As a freed man, he continued to work as a chef.

     

    thomas-jefferson-recipe-smithsonian-230

    In his own hand, Jefferson’s ice cream recipe. Photo courtesy Library of Congress.

     

    JEFFERSON BRINGS ICE CREAM TO AMERICA

    Upon his return from France in 1789, Jefferson brought 200 vanilla beans and an ice cream recipe. [Source: IceCream.com]

    There were no ice cream machines—the hand-cranked version had yet to be invented, in 1843—so strong-armed kitchen staff would hand-whisk the mixture in a bowl placed in a vat of ice.

    The result had a mousse-like consistency rather than the freezer-hardened ice cream we know today. But chilled and creamy, and flavored with exotic vanilla beans, it was a delight of high society (only the wealthy could afford the vanilla, the labor and the ice).

    Jefferson’s original, hand-written recipe is housed in the Library of Congress. Nielsen-Massey, vendor of premium vanilla beans from around the world, adapted the original recipe so you can make it at home.

    It calls for 1¼ cups of sugar, a saucepan and an ice cream maker, instead of a half-pound of sugar, an open cooking fire and a very strong person or two to churn it by hand.

     
    RECIPE: THOMAS JEFFERSON’S VANILLA ICE CREAM

    Ingredients

  • 2 quarts heavy cream
  • 6 yolks of eggs
  • 1¼ cups sugar
  • 1 vanilla bean*
  •  
    Preparation

    1. WHISK together the egg yolks and sugar until creamy and lightened in color. Set aside.

    2. PLACE the cream in a saucepan. Split the vanilla bean in half lengthwise with the tip of a small knife. Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the cream. Place the saucepan over medium heat until the mixture is nearly boiling.

    3. REMOVE the cream mixture from the heat, and very slowly add ½ cup of the hot cream to the egg yolk mixture, whisking constantly. Pour the now-warmed egg yolk mixture into the hot cream, whisking to combine.

    4. RETURN the saucepan to the stove, stirring constantly over medium heat until the mixture is thick and coats the back of a spoon. Remove from the heat and strain through a fine mesh sieve. Allow mixture to chill in the refrigerator for several hours or overnight.

    5. CHURN the ice cream in an ice cream maker according to the manufacturer’s directions.

     
    *You can use Tahitian or Mexican vanilla beans in place of the conventional Madagascar Bourbon vanilla beans to highlight different vanilla flavors. You can also susbstitute vanilla bean paste or vanilla extract: 1 tablespoon of vanilla extract or vanilla bean paste is equivalent to 1 vanilla bean.

      

    Comments

    FOOD FUN: Hello Kitty Ice Cream Cake

    Hello Kitty, whose “real” name is Kitty White, is a cartoon character produced by the Japanese company Sanrio. She is a white Japanese bobtail cat with a red hair bow.

    From her first appearance on a vinyl coin purse in Japan in 1974 (it arrived in the U.S. in 1976), Hello Kitty exploded into a global marketing phenomenon. Last year it had sales of $7 billion—all without any advertising. That’s a lot of hellos.

    Hello Kitty is the delight not only of pre-adolescent girls—the original target market—but teens, college and adult women as well. Her endearing face can be found on everything from school supplies to fashion accessories and high-end consumer products.

    We recently spotted a tiny Hello Kitty face on the temples of our friend Irma’s new eyeglasses. (She bought the glasses because she liked the style, and didn’t pay any attention to Kitty.)

     

    Hello Kitty Slice Out-230

    Say Hello Kitty, then enjoy a slice. Photo courtesy Rich Products.

     

    Now, Rich Products Cop. of Buffalo, maker of supermarket ice cream cakes, has licensed Kitty’s image.

    This cake is all ice cream with a Cool Whip-type frosting decor. The confetti on the sides of the cake is also mixed into the body of the cake.

    The cake is certified kosher dairy by KOF-K.

    Need a fun cake for a special occasion? Look for Hello Kitty in your grocer’s ice cream section. You can find Kitty at A&P, Big Y, Giant Eagle, King Kullen, King’s, Market Basket, Price Shopper, Publix, Redner’s, Shaws, Shop Rite, Target Wal-Mart, Wegman’s and other retailers.

      

    Comments

    FOOD FUN: Red Waffle Cones & Love Potion Ice Cream

    red-waffle-cones-baskinrobbins-230

    Valentine treat: red waffle cone filled with
    Love Potion #31 ice cream. Photo courtesy Baskin-Robbins.

     

    If you’re ready to start celebrating Valentine’s Day, head to Baskin-Robbins for a red waffle cone and a couple of scoops of the flavor of the month, Love Potion #31. (That’s for B-R’s 31 flavors; there are no Love Potions #1 through #30).

    Love Potion #31 features white chocolate and raspberry ice creams, a raspberry ribbon, chocolate chips and raspberry-filled chocolate hearts. We love chocolate and raspberry, so thanks, B-R: This is right up our alley.

    Customers can enjoy a free red waffle cone with the purchase of any double scoop of ice cream at participating Baskin-Robbins shops nationwide.

    The Valentine offerings also include ice cream cakes in the shape of “conversation hearts,” with messages including Be Mine, Love You and XOXO. You can order the cakes online for pickup at your local Baskin Robbins.

     

     
      

    Comments

    FOOD HOLIDAY: An Ice Cream Cake For National Strawberry Ice Cream Day

    strawberry-shortcake-ice-cream-waitrose-recipe-230

    Celebrate National Strawberry Ice Cream Day! Photo courtesy Waitrose.

     

    January 15th is National Strawberry Ice Cream Day. We love this easy strawberry ice cream cake adapted from British upscale grocery giant Waitrose. The company has a royal warrant to supply groceries, wine and spirits to Queen Elizabeth II and to Prince Charles.

    In this recipe, shortbread cookies substitute for the cake; but if you prefer, you can substitute finely cubed pound cake. You also can use strawberry ice cream instead of the vanilla.

    This dessert is also spot-on for Valentine’s Day, Mother’s Day and summer celebrations. Prep time is 15 minutes plus several hours or overnight for freezing.

    RECIPE: STRAWBERRY SHORTCAKE ICE CREAM “CAKE”

    Ingredients For 10 Servings

  • 1 pint strawberries, washed, patted dry and hulled
  • 1 quart vanilla ice cream
  • 7 ounces all butter shortbread cookies, broken into small pieces
  • 4 tablespoons caramel sauce (or fudge sauce if you prefer)
  • Optional garnish: caramel sauce or strawberry purée
  •  
    Preparation

    1. THINLY SLICE 4 of the strawberries and roughly chop the remainder. Line a loaf pan with a double layer of plastic wrap, allowing for some overhang. Arrange the sliced strawberries on the bottom (it will become the top when unmolded).

    2. ROUGHLY CHOP the ice cream using a large knife, then mix it with the chopped strawberries and the shortbread pieces. Spoon half of the mixture into the loaf pan, patting down firmly so there are no air bubbles.

    3. DOT the caramel sauce on top of the ice cream, then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging plastic wrap and place the pan in the freezer for several hours or overnight, until the ice cream very firm.

    4. TO SERVE: Gently lift out the ice cream using the plastic wrap as handles, and remove the plastic wrap. Allow to soften for 10–15 minutes as needed; then cut slices with a large knife.

    5. PLATE the slices with an optional drizzle or dotting (use a squeeze bottle to create dots around the rim of the plate) of caramel sauce or strawberry purée.

     
    More than 5,000 recipes can be found at Waitrose.com/recipes.

     
      

    Comments

    FOOD FUN: Ice Cream Snowman

    Frosty, the ice cream snowman. Photo courtesy Breyers.

     

    What’s for dessert?

    This recipe was developed by Breyers, which used its chocolate chip ice cream. You can use coconut, egg nog, vanilla or any other ice cream flavor.

    Prep time is 20 minutes, freeze time is 20 minutes,

    RECIPE: ICE CREAM SNOWMEN

    Ingredients For 4 Servings

  • 3 cups ice cream, divided
  • 2 cups flaked coconut
  • Mini semi-sweet chocolate chips
  • Optional: orange or red fruit leather
  • 8 chocolate-dipped candy or pretzel sticks
  • 4 slices kiwi
  • 4 strawberry halves
  • Plus:

  • 4 extra additional candy sticks or wooden ice cream sticks
  • Preparation

    1. SCOOP the ice cream and quickly roll into 4 medium and 8 small ice cream balls.

    2. ROLL the balls in coconut, reserve any remaining coconut. Arrange the balls on a a wax paper-lined baking pan. Cover and freeze 20 minutes or until ready to serve.

    3. ASSEMBLE: Stack 1 medium and 2 small ice cream balls on each dessert plate. Insert a candy or wood stick down the center of the snowman to hold the three pieces together.

    4. USE mini chocolate chips for the eyes, nose, mouth and buttons (alternatively, cut the nose from orange or red fruit leather). Add candy sticks arms. Top each snowman with kiwi and strawberry hats. Evenly sprinkle the plates with the remaining coconut “snow.” Serve immediately.

     
      

    Comments

    TIP OF THE DAY: Candy Cane Ice Cream

    candy-cane-ice-cream-foodchannel-230

    Candy cane ice cream. If you want it to be
    pink, add red food color. Photo courtesy
    Williams-Sonoma.

     

    One thing we love about the holidays is candy cane ice cream, also known as peppermint stick ice cream. The difference between it and the peppermint ice cream available year-round is the inclusion of crushed peppermint candy for a vivid peppermint flavor and crunch.

    Different brands now have their limited-edition candy cane/peppermint stick pints and quarts in stores. There’s also peppermint bark ice cream, which includes bits of chocolate studded with peppermint.

    If you want the fun of making your own at home, we’ve got some recipe options below.

    The ice cream can be drizzled with hot fudge, packed into chocolate cookie pie crust, made into a trifle, added to hot chocolate or turned into a candy cane dessert cocktail.

    This recipe produces white ice cream. If you want pink ice cream, add a few drops of red food color until the desired color is reached.

    This recipe is from Williams-Sonoma, from their book Ice Creams & Sorbets.

    Prep time is 20 minutes plus chilling and freezing.

     

    RECIPE: CANDY CANE ICE CREAM

    Ingredients For 1 Quart

  • 3 cups half-and-half
  • 1/4 cup light corn syrup
  • 6 egg yolks
  • 1/3 cup sugar
  • Pinch of salt
  • 2 teaspoons peppermint extract
  • 1/2 cup lightly crushed peppermint snap candies, candy canes or peppermint sticks
  •  

    Preparation

    1. WARM 2 cups of the half-and-half and the corn syrup in a medium saucepan over medium heat, until steam begins to rise from the surface (3 to 4 minutes). Remove from the heat.

    2. WHISK together the egg yolks, sugar and salt in a heatproof mixing bowl, until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half mixture, whisking constantly until fully incorporated.

    3. RETURN the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes. Do not allow the custard to boil!

    4. POUR the custard through a fine-mesh sieve set over a clean bowl. Stir in the peppermint extract. Add the remaining 1 cup half-and-half and stir to combine.

     

    candy-cane-trifle-perryicecream-230

    Make a candy cane ice cream trifle (recipe below). Photo courtesy Perry’s Ice Cream.

     

    5. NESTLE the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

    6. TRANSFER the custard to an ice cream maker and freeze according to the manufacturer’s instructions. At the end of the freezing stage, add the peppermint candies and continue processing just until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.
     
    MAKING AN ICE CREAM TRIFLE

    Pair the candy cane ice cream with chocolate cake and whipped cream. The trifle can be made up to 1 week in advance.

    Ingredients

  • 1 chocolate loaf cake, brownie loaf or substitute
  • Option: 1 package Oreo cookies (we used Mint Joe-Joes from Trader Joe’s)
  • 1 quart vanilla ice cream
  • 1 quart candy cane ice cream
  • 1 cup chocolate sauce/fudge sauce
  • Optional garnish: chocolate shavings, crushed peppermints
  •  
    For 2 Cups Whipped Cream

  • 1/2 pint (1 cup) heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners’ sugar
  • Pinch salt
  •  
    Preparation

    1. CHILL the bowl, beaters and cream for the whipped cream.

    2. PLACE a layer of cake cubes in the bottom of a straight-side glass bowl. Trim the cake as necessary to create an even layer.

    3. SPREAD 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes or crushed Oreo cookies. Top with candy cane ice cream.

    4. COVER with plastic wrap and place in the freezer. Freeze for at least 1 hour, until the ice cream is re-frozen.

    5. MAKE the whipped cream: Beat the cream, sugar, vanilla and salt to soft peaks with an electric mixer.

    6. TO SERVE: Remove the trifle from the freezer 10 minutes in advance of serving. Drizzle with fudge sauce. Top with whipped cream before bringing to the table and add optional garnish.

      

    Comments

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