Read the story behind the creation of the DS’s ice cream cake (for his birthday).

Recipe: (Birthday) Ice Cream Cake

Makes 12-16 servings

Ingredients

• ½ cup slivered almonds
• 10 ounces chocolate cookies (see Notes)
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted

For vanilla-brownie chunk ice cream (see Notes):

• 2 large eggs
• ½ cup sugar
• 2 cups heavy whipping cream
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup brownie, cut into ½ inch dice

For strawberry ice cream (see Notes):

• 2 cups fresh or frozen strawberries
• 3 to 4 tablespoons sugar, depending on the sweetness of the strawberries
• Juice of ½ lemon
• 2 large eggs
• ½ cup sugar
• 2 cups heavy whipping cream
• 1 cup milk

For the ganache topping:

• 6 ounces bittersweet chocolate, chopped
• ½ cup heavy whipping cream
• 1 ½ tablespoons dark corn syrup
• ¾ teaspoon vanilla extract
• pinch of salt

Preparation

Preheat oven to 350°F. Spread the almonds in one layer on a metal tray. Roast the almonds until fragrant and lightly browned, about 5 minutes. Remove from oven, but leave oven on. In a food processor, pulse the cookies until they are ground to a coarse crumb. Alternatively, place the cookies in a resealable bag. Use a large can (of tomatoes or soup, for example) to crush the cookies until they are ground to a coarse crumb. Transfer all the crumbs to a bowl, then return 1½ cups of crumbs back to the food processor or resealable bag. Continue processing or crushing the crumbs until they are finely ground. Set aside the coarse crumbs for sprinkling between the two ice cream layers.

Make the base: In a medium bowl, mix together the finely ground cookie crumbs and sugar. Add the melted butter. Stir until the mixture is evenly moistened. Line the bottom of a 9-inch diameter springform pan with 2¾ inch sides with a round of parchment paper. Press the crumb mixture onto the bottom of the springform pan. Bake until set, about 12 minutes. Cool to room temperature.

Make the vanilla-brownie chunk ice cream: In a mixing bowl, whisk the eggs until they are light and pale-colored, about 2 minutes. Slowly add the sugar, whisking until well blended, about 1 minute. Add the cream, milk, and vanilla; whisk until blended. Transfer the mixture to an ice cream maker, and freeze following the manufacturer’s instructions. A couple of minutes before the ice cream is done, add the diced brownie. Mix in and continue freezing until the ice cream is done. Scoop the ice cream into the springform pan. Using an offset spatula, smooth the top. Sprinkle the coarse cookie crumbs on top. Store the cake in the freezer while preparing the second ice cream layer.

Make the strawberry ice cream: Defrost frozen strawberries, or wash, dry, and hull fresh strawberries. Slice the strawberries, and transfer to a bowl. Stir in the sugar and lemon juice. Cover and refrigerate at least one hour. Meanwhile, in a mixing bowl, whisk the eggs until they are light and pale-colored, about 2 minutes. Slowly add the sugar, whisking until well blended, about 1 minute. Add the cream and milk; whisk until blended. Mash the strawberries, drain the juices into the cream mixture, and stir to combine. Transfer the mixture to an ice cream maker, and freeze following the manufacturer’s instructions. A couple of minutes before the ice cream is done, add the mashed strawberries; mix in and continue freezing until the ice cream is done. Add the ice cream to the springform pan. You may have some left over; save for another use, or eat it immediately! Using an offset spatula, smooth the top. Store the cake in the freezer while preparing the ganache.

Make the ganache topping: Place a metal bowl over a saucepan with simmering water. The metal bowl should not touch the water. Place the chocolate, cream, and corn syrup in the metal bowl. Whisk until chocolate is melted and the mixture is smooth. Add the vanilla and pinch of salt, and whisk until combined. Remove the bowl from the saucepan. Carefully dry the outside of the bowl with a towel, and allow the mixture to cool to room temperature. Pour the ganache evenly over the ice cream, and sprinkle with the toasted almonds. Return the cake to the freezer for at least 45 minutes, or until the ganache is set.

Before releasing the cake from the springform pan, wipe a warm, damp kitchen towel around the outsides and underneath the pan a couple of times. The cake should now easily release from the sides and bottom. Similarly, before cutting the cake, warm the knife in a tall glass of hot water.

Notes: Substitute 2 quarts of your favorite flavors of homemade or store-bought premium ice cream. Soften the ice cream gently in the microwave on a very low setting to make it easier to spread. For the base and in between the ice cream layers, I used a 10-ounce bag of Mi-del brand Chocolate Snaps. Chocolate graham crackers would work well too, or your favorite plain, crisp chocolate cookie.