No Fudge All Crunch Ice Cream Cake

15 04 2012

For the last five years, Tavis and I have celebrated our birthdays with our good friends Jenn and Lee.  Tavis and Jenn’s birthdays are in January, and Lee’s and my birthday are in April.  Our January Babies and April Babies events have become a special tradition, always involving a delectable home cooked meal and a special order Dairy Queen ice cream cake that has “less fudge and more crunch” (we find the fudge to be a tad sweet).

For the uninitiated, DQ ice cream cakes are made with layers of vanilla and chocolate soft serve, dark, thick fudge, and chocolate cookie crunch.  They put me in an incredible happy mood.  Since I’ve embarked on a year of ice cream making, I figured I’d be given some latitude if I deviated from the norm of purchasing a DQ cake for April Babies this year and, instead, *made* an ice cream cake  — one with no fudge and all crunch, to satisfy my recent Oreo cookie craving.

This recipe takes a bit of planning.  Make both ice cream custards on Day 1, crank the ice cream and assemble the cake on Day 2, serve the ice cream cake on Day 3.  Patience, patience, I assure you it is worth it!

No Fudge All Crunch Ice Cream Cake

No Fudge All Crunch Ice Cream Cake (Makes about 2 L)

1 cup of finely crushed Oreo cookies (about 12 cookies, whirled around in a small food processor)
1 recipe vanilla ice cream*
1 recipe chocolate ice cream*
10 coarsely chopped Oreo cookies

* Since we were going to be eating oodles of cake, I lightened up both recipes by substituting whole milk for the whipping cream (no change to the amounts of half and half).  If you prefer an ultra premium ice cream cake, you can stick with the original recipes.

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Classic Vanilla Ice Cream (#1)

14 03 2012

Over a dozen pies at the office for Pi Day 2012!

Back in my university days at Waterloo, I was very grateful to have a number of friends in the Math Department.  The Mathies not only threw great parties, but they also introduced me to Pi Day (thanks MK!).  On March 14th at 1:59pm, you eat pie.  π = 3.14159.  Hee hee.

When I started working, I thought it’d be nice idea to introduce this rather tasty and quirky tradition to the Planning Department.  There’s no better way to shake and sugar up an otherwise dreary winter afternoon than indulging in ridiculous amounts of pie.  Admittedly, I have never baked or even bought a pie to share on Pi Day.  I’ve always been the ice cream gal.  Store bought, sorry — this was before acquiring my trusty Donvier ice cream maker.  But for Pi Day 2012 and as a great way to launch this blog, I thought it’d be an opportune time to crank out a batch of homemade Classic Vanilla Ice Cream, the perfect accompaniment for all things pie.

Classic Vanilla Ice Cream  (Makes about 1 quart)

2 eggs
1 cup white sugar
1/4 teaspoon sea salt
1.5 cups half-and-half cream
1.5 cups whipping cream
2 vanilla beans or 2 teaspoons pure vanilla extract

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