Ingredients with Measurements:
- 1 box yellow cake mix
- 1 quart vanilla ice cream
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 cups whole milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Whisk
- Saucepan
- Ice cream maker
- Spatula
Step-by-step instructions:
- Preheat oven to 350°F.
- Prepare cake mix according to package instructions and bake in a 9-inch springform pan.
- Let the cake cool completely.
- In a saucepan, heat the milk until it starts to steam.
- In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Pour the custard into a bowl and let it cool to room temperature.
- In a separate saucepan, heat the heavy cream until it starts to steam.
- Remove from heat and stir in the chocolate chips until melted and smooth.
- In an ice cream maker, churn the vanilla ice cream according to manufacturer's instructions.
- Fold the cooled custard into the churned ice cream.
- Spread the ice cream mixture over the cooled cake in the springform pan.
- Pour the chocolate ganache over the ice cream layer.
- Freeze the cake for at least 4 hours, or until firm.
- Remove the cake from the springform pan and serve.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
- Freezing time: 4 hours
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 6g
Substitutions for ingredients:
- Yellow cake mix can be substituted with a homemade yellow cake recipe.
- Vanilla ice cream can be substituted with any flavor of ice cream.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Use chocolate cake instead of yellow cake.
- Use chocolate ice cream instead of vanilla ice cream.
- Add sliced bananas or strawberries between the cake and ice cream layers.
- Use white chocolate ganache instead of chocolate ganache.
Tips and tricks:
- Make sure the cake is completely cooled before adding the ice cream layer.
- Use a spatula to spread the ice cream layer evenly over the cake.
- Freeze the cake for at least 4 hours to ensure it is firm enough to slice.
- Use a warm knife to slice the cake for clean cuts.
Storage instructions:
- Store the cake in the freezer, covered with plastic wrap or foil.
Reheating instructions:
- Allow the cake to thaw for a few minutes before serving.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Drizzle additional chocolate ganache over the top of the cake.
- Garnish with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Chocolate chip cookies
- Brownies
Troubleshooting advice:
- If the cake is too soft, freeze it for a longer period of time.
- If the ganache is too thick, add a splash of heavy cream to thin it out.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before preparing food.
- Keep the cake refrigerated or frozen until ready to serve.
Food history:
- Boston Cream Pie is a classic dessert that originated in Boston in the mid-1800s. It is typically made with a layer of vanilla custard or pastry cream between two layers of sponge cake, and topped with chocolate ganache.
Flavor profiles:
- Sweet
- Creamy
- Chocolatey
- Vanilla
Serving suggestions:
- Serve the cake chilled or slightly thawed.
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