Speedy Ice-cream Cake

INGREDIENTS

2 litre tub vanilla ice-cream
30 g pecans, roughly chopped
30 g flaked almonds, toasted
30 g macadamia nuts, roughly chopped
100 g maraschino cherries, drained and chopped
For the topping:

100 g 60% cocoa dark chocolate
125 ml cream
15 g each chopped pistachio and flaked almonds, toasted
6 maraschino cherries with stalk to garnish

METHOD

How to make Speedy Ice Cream Cake :
In a large bowl, mix the ice cream with the nuts and cherries.
Transfer into cake silicon rubber mould, and smooth over the top.
Transfer to the freezer for 4 hours or overnight until needed.

For the ganache topping :
Break the chocolate into pieces and place in a heatproof bowl over a
pan of simmering water to melt.
Once melted remove from heat and stir in the cream.
Leave to cool slightly.

To serve :
Remove the frozen ice-cream cake from freezer.
Invert on a serving platter and carefully peel off the silicon mould.
Smooth any imperfections with a spatula or palette knife.
Pour the chocolate ganache on top of the cake and spread to cover
leaving a thin rim around the edge to show the ice-cream cake underneath.
Sprinkle the nuts over the top.
Top with cherries serve immediately cutting into slices .

INFO & TIPS

(Siba's Table - Food Network Dstv)

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