Delicious Brides Cake Ice Cream Recipes To Satisfy Your Sweet Tooth

Are you a fan of sweet, creamy, and indulgent ice cream? If so, then you’re in for a treat with these brides cake ice cream recipes. With their smooth and velvety texture, rich and buttery flavor, and hints of vanilla and almond, these recipes are sure to satisfy your sweet tooth and leave you wanting more. Whether you’re looking for a classic recipe or a unique twist, these brides cake ice cream recipes are a must-try.

Classic Brides Cake Ice Cream Recipe

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
6 large egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup finely chopped brides cake

Instructions:

In a medium saucepan, heat the heavy cream, whole milk, and 1/2 cup of sugar over medium heat until it begins to steam. Remove from heat.
In a separate bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until light and fluffy.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
Remove from heat and stir in the vanilla and almond extracts.
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
When the ice cream is almost finished churning, add the finely chopped brides cake and continue churning until fully combined.
Transfer the ice cream to a container and freeze until firm, at least 4 hours or overnight.

Nutritional Information:

Serving size: 1/2 cup
Calories: 320
Total fat: 24g
Saturated fat: 14g
Cholesterol: 190mg
Sodium: 45mg
Total carbohydrates: 24g
Dietary fiber: 0g
Sugars: 22g
Protein: 4g

Cooking Time:

Prep time: 15 minutes
Cook time: 15 minutes
Cooling time: 2 hours
Churn time: 20-30 minutes
Freezing time: 4 hours
Total time: 6 hours

Equipment:

Medium saucepan
Whisk
Bowl
Ice cream maker
Container for freezing

Serving Suggestions:

Scoop into cones or bowls.
Top with whipped cream and a cherry.
Serve alongside a slice of brides cake for an extra special treat.

Variations:

Substitute the brides cake with another type of cake, such as chocolate or red velvet.
Add in chopped nuts or chocolate chips for added texture.
Top with caramel or chocolate sauce for an extra decadent dessert.

Substitutions:

Can use half and half instead of whole milk for a lighter ice cream.
Can use almond milk instead of whole milk for a dairy-free option.
Can use maple syrup or honey instead of granulated sugar for a different flavor.

Storage:

Store in an airtight container in the freezer for up to 2 weeks.

Tips:

Make sure to cool the mixture completely before churning to ensure the ice cream freezes properly.
Don’t overmix the ice cream in the ice cream maker, as it can result in a grainy texture.
For a smoother texture, strain the mixture through a fine mesh sieve before churning.

Frequently Asked Questions:

Can I make this recipe without an ice cream maker?
No, an ice cream maker is necessary to properly churn the ice cream and achieve a smooth and creamy texture.
Can I use a different type of cake in this recipe?
Yes, you can swap the brides cake for your favorite type of cake.
Can I use a different type of milk in this recipe?
Yes, you can use any type of milk you prefer, such as almond milk, coconut milk, or soy milk.

Unique Brides Cake Ice Cream Recipe

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
6 large egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped pecans
1/4 cup caramel sauce
1/2 cup finely chopped brides cake

Instructions:

In a medium saucepan, heat the heavy cream, whole milk, and 1/2 cup of sugar over medium heat until it begins to steam. Remove from heat.
In a separate bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until light and fluffy.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
Remove from heat and stir in the vanilla and almond extracts.
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
When the ice cream is almost finished churning, add the chopped pecans, caramel sauce, and finely chopped brides cake. Continue churning until fully combined.
Transfer the ice cream to a container and freeze until firm, at least 4 hours or overnight.