posted by Sue Freeman 06-06-99 5:49 AM
Individual Georgia Peach Ice Cream Cakes
Butter Cake:
1 1/2 cups cake flour (not self rising)
1 tsp baking powder
1/4 tsp salt
12 Tablespoons unsalted butter (1 1/2 sticks), softened
3/4 cup granulated sugar
3 large egg yolks
1/2 tsp almond extract
1/2 cup milk
Peach Ginger Glaze:
1 1/2 cups peach preserves
3 Tablespoons cognac or brandy
2 Tablespoons finely chopped crystalized ginger
Fresh Peach Ice Cream:
2 cups peeled and finely chopped ripe peaches
1/2 cup granulated sugar, divided
1/4 cup light corn syrup
4 egg yolks
1 1/2 cups half and half
1 cup heavy cream, divided
1/2 tsp vanilla
Assembly:
1 cup finely ground gingersnaps
3 unpeeled small ripe peaches, cut into 1/8 inch slices
Make butter cake:
Position a rack in the middle of the oven and preheat to 350.
Line the bottom of a 15 by 10 inch jelly roll pan with aluminum foil and grease
sides of the pan. Lightly dust the bottom of sides of the pan with flour and tap out the excess.
Sift together the flour, baking powder and salt.
In the 4 1/2 qt bowl of a heavy duty electric mixer using the paddle attachment, beat the butter for 2 minutes at medium speed or until mixture is creamy.
Add the sugar and continue beating for 2 minutes or until the mixture is light in texture and color.
One at a time, beat in the egg yolks, beating for 30 to 40 seconds after each egg yolk is added.
Scrape down the side of the bowl frequently with a rubber spatula to keep the batter even textured.
Blend in the almond extract.
On the low speed, alternately add the sifted mixture in 3 additions with the milk in 2 additions, beginning and ending with the sifted mixture.
Scrape the batter into the prepared pan. Smooth the top with the prepared pan. Smooth the top with rubber spatula.
Bake the cake for 18 to 22 minutes or until surface springs back when lightly touched. Transfer pan to a wire rack and cool for 10 minutes.
Using the foil edges as handles, lift the cake from the pan and set it on a wire rack to cool completely.
Make Peach Ginger Glaze:
In a small saucepan combine the peach preserves and cognac.
Cook over med. low heat, stirring constantly with a wooden spoon until the mixture comes to a boil.
Remove from heat and strain the mixture through a medium meshed sieve into a bowl.
Remove 1/2 cup of the glaze and set aside to glaze the cakes.
Add the chopped ginger to the remaining glaze and set aside for cake assembly.
Make ring molds:
Cut eight 11 3/4 x 2 1/2 inch strips out of stiff paper. Unused manila folders work well.
Bring the short ends of each strip together, overlapping by 1/2 inch and tape the outside seams with the masking tape. The ring molds should be approximately 2 3/4 inches in diameter.
Line the molds:
Using a 2 3/4 inch round cookie cutter or one of the prepared ring molds, cut out 8 rounds of the butter cake.
Using the 1/2 cup of reserved peach glaze, brush cakes with glaze.
Line a baking sheet with aluminum foil and place cake rounds on it.
Place one ring mold over each cake round so that the mold touches the bottom of the baking sheet.
Make the ice cream:
Place peaches in a large saucepan. Add 1/4 cup sugar and the corn syrup and place over med. heat.
Stir until sugar melts and peaches are heated through the 4 minutes.
Pour into a large bowl and set aside.
In a medium bowl whisk together the egg yolks and remaining sugar until blended.
In a heavy large non corrosive saucepan, bring the half and half and 1/2 cup heavy cream to a gentle boil.
Remove from heat.
Gradually whisk 1 cup hot mixture into beaten egg yolks until blended. Return this mixture to the saucepan.
Continue cooking over medium low heat, stirring constantly with a flat edged wooden spoon, for 2 to 4 minutes, or until custard has thickened slightly.
It is done when you can run your finger down the back of the custard coated spoon and path remains for several seconds. Do not let the custard come to a boil.
Remove the pan from the heat.
Pour the custard through a med. mesh sieve into peach mixture.
Transfer three fourths of the peach mixture to a food processor fitted with the metal blade and puree until smooth.
Pour the puree back into the remaining peach mixture.
Add the vanilla and remaining 1/2 cup cream and whisk to blend.
Cover the surface of the custard with plastic wrap and refrigerate until cold, at least 2 hours.
Scrape the chilled custard into the container of an ice cream maker and freeze according to manufacturers instructions.
Assemble Cakes:
Spoon freshly churned ice cream evenly into each cake mold and fill within approx. 1/2 inch from top of the mold.
Place in freezer until firm, about 2 hours.
Unmold and garnish the cakes:
Remove molds from freezer and gently peel the tape off the seams.
Carefully remove molds from cakes. Gently pat the gingersnap crumbs around the sides of each cake covering them evenly from top edge to bottom. Top cakes with fanned, thinly sliced peaches.
Warm peach ginger glaze until thinned. Drizzle over fanned peach slices. Serve immediately.