Strawberry Ice Cream Angel Cake
Strawberry Ice Cream
1 1/2 lbs. strawberries
3/4 C. sugar, divided
2 T. lemon juice
4 egg yolks
1 1/2 C. whipping cream
1 1/2 C. milk
Wash, stem and slice the strawberries. Place 2/3 of them into a
blender with 1/4 C. of the sugar and the lemon juice. Blend until
smooth. Set aside.
Combine the egg yolks and remaining sugar in a medium bowl and whisk
until thick and pale yellow, about 3 minutes. Set aside.
Heat the cream and milk in a large saucepan over medium heat just
until bubbles begin to form around the edges, about 5 minutes. Pour
about 1 C. of the hot milk mixture into the sugar and egg yolk
mixture while stirring constantly. Return it to the milk mixture and
cook over low heat, stirring constantly, until the mixture coats the
back of a spoon, about 4 minutes.
Let the hot liquid cool about 5 minutes, then stir in the puréed
strawberries. Let cool to room temperature, then freeze according to
the instructions with your ice cream maker.
6 large stemmed strawberries
1 (7-oz.) package chocolate coating
1 (1-lb.) angel food cake
3 C. whipping cream
1/4 C. powdered sugar
While the ice cream is freezing, coat the stemmed strawberries with
the chocolate coating, then refrigerate.
Cut a very thin slice (about 1/4 inch) horizontally from the top of
the cake. Set the top aside.
Working with a small sharp knife, carefully hollow out a “trench” in
the middle of the cake about 3/4 inch from the sides; discard the
part of the cake you cut out. Spoon or pipe the ice cream into the
trench until it is even with the cake. (You will have leftover ice
cream that can be served with the cake.) Layer the remaining sliced
strawberries over the ice cream. Replace the top of the cake, wrap
it well and freeze until solid, at least 2 hours or overnight.
Remove the cake from the freezer and let it sit at room temperature,
30 minutes. Meanwhile, whip the cream and the powdered sugar until
stiff peaks form, about 3 minutes. Remove the top from the cake and
pipe about 1/3 of the whipped cream on top of the strawberries.
Replace the top, then pipe the remaining cream on top of the cake
and decorate it with the chocolate-covered strawberries.