Ingredients with Measurements:
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 6 egg yolks
- 1 tsp vanilla extract
- 1 pint vanilla ice cream
- 1 pint whipped cream
- 1/2 cup crushed graham crackers
- 1/4 cup melted butter
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Plastic wrap
- Freezer
Step-by-step instructions:
1. In a saucepan, combine condensed milk, evaporated milk, egg yolks, and vanilla extract. Cook over low heat, stirring constantly, until thickened. Set aside to cool.
2. In a separate bowl, mix vanilla ice cream and whipped cream until well combined.
3. Line the bottom of a 9-inch springform pan with plastic wrap.
4. In a small bowl, mix crushed graham crackers and melted butter. Press the mixture onto the bottom of the pan.
5. Pour the cooled custard mixture over the graham cracker crust.
6. Top with the ice cream and whipped cream mixture.
7. Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.
8. To serve, remove the cake from the freezer and let it sit at room temperature for 10-15 minutes.
9. Run a knife around the edges of the pan to loosen the cake, then remove the springform pan.
10. Slice and serve.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Freezing time: 4 hours
Temperature:
Cook over low heat.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 7g
Substitutions for ingredients:
- Vanilla ice cream can be substituted with any other flavor of ice cream.
- Crushed graham crackers can be substituted with crushed cookies or biscuits.
- Whipped cream can be substituted with whipped topping or whipped coconut cream for a dairy-free option.
Variations:
- Add sliced fresh fruits on top of the ice cream layer for a fruity twist.
- Use chocolate ice cream instead of vanilla for a chocolatey version.
- Add a layer of dulce de leche or caramel sauce between the graham cracker crust and the custard layer.
Tips and tricks:
- Make sure the custard mixture is completely cooled before adding the ice cream layer to prevent melting.
- Use a hot knife to slice the cake for clean cuts.
- Garnish with fresh mint leaves or chocolate shavings for an elegant touch.
Storage instructions:
Store the cake in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the cake on a cake stand or platter and decorate with fresh fruits or edible flowers.
Garnishes:
Fresh mint leaves, chocolate shavings, fresh fruits, or edible flowers.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the custard mixture is too thin, cook it for a few more minutes until it thickens.
- If the ice cream layer melts while spreading, put it back in the freezer for a few minutes to firm up.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Brazo de Mercedes is a popular Filipino dessert made with a soft meringue roll filled with custard. This ice cream cake version is a modern twist on the classic dessert.
Flavor profiles:
Sweet, creamy, and slightly tangy.
Serving suggestions:
Serve chilled for a refreshing treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine
Taste: Rich, Creamy, Sweet, Custard, Vanilla, Custard-Like, Vanilla-Flavored