双波纹冰淇淋蛋糕

味道很好，但有一个更简单的方法。我在冰淇淋行业工作了37年。我做过上百个婚礼冰淇淋蛋糕还有成千上万个其他的冰淇淋蛋糕。你绝对不想通过搅拌来使冰淇淋变软。这对冰淇淋的影响是它消除了溢出(又名:空气)。和面包一样，空气也是冰淇淋中不可缺少的成分。这就是为什么手工包装的冰淇淋比预先包装的液体冰淇淋味道更好更甜。当你用手包装时，通过压缩除去1/3的空气。压缩和软化有很大不同。在压缩过程中，你把空气挤出来。 By softening/melting you allow the air to escape from the surface of the ice cream and then mix the melted base back into the unmelted ice cream. This facilitates the formation of microscopic ice crystals in ice cream. Melting and refreezing makes it denser but at the cost of it's "tooth" feel. Try this, it's not how we do it professionally but you don't have whole tubs, this is easier and less cleanup. Just use a regular metal cake pan, the same one you baked your base in. Take about a spoon full of ice cream and rub it around so that you have a coating in the pan, bottom and sides. Freeze the pan. Once it is frozen (30 minutes or so) Set up your work area. Have everything available then forget a scooper. Use an ice cream spade. You will be working backwards so put the flavor you want on the top in the bottom of the pan. Using the spade, occasionally heated with hot water and dried, to slice off thin layers of ice cream from the top of the ice cream. Once you have a layer in, don't stir it, you want it firm. Sprinkle with mix in or a thin (very thin layer of topping: fudge, butterscotch, fruit, it doesn't have to be even or pretty). Do the same with each successive layer. Work quick. You have about 5 minutes to build your cake. Then when the cake is about the thickness of your base cake from the lip of the cake pan, invert the cake and place it into the pan, cover with plastic wrap and press lightly to release any trapped air. Make sure the base cake is level. Then freeze for several hours until hard, cake side up! In a home freezer, over night is best. When you are ready to unmold the cake, turn on the hot water tap, have your serving plate and an extra plate handy, Place one hand on the center of the cake, invert the whole thing and run hot water over the bottom and sides of the pan. The ice cream will release quickly. Move the whole thing out from under the running water and the cake will slip out of the pan/mold, just lift the mold off with your other hand. Then turn it over on the extra plate and then reinvent it onto your serving plate, this will have you cake on the bottom. ( which is not really where it should be but thats a different discussion), Wipe up any drips from the sides of the cake plate, you can smooth the cake with an offset or straight spatula if you like and you are Done. Now you can freeze it for a bit and garnish as desired.

• CatAnnBlue

• 加州

• 8/14/2020