Razzle Dazzle Recipes - Ice Cream Recipes
Zuccotto Recipe
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nonstick cooking spray
3/4 C. all-purpose flour, plus some to dust the pan
1/4 C. cornstarch
6 large eggs, separated
pinch of salt
1 C. granulated sugar, divided
1/3 C. water
1/3 C. orange liqueur
1/2 gallon ice cream, slightly softened (see note)
2 T. confectioners' sugar
1 T. cocoa powder

Heat oven to 400F. Coat a 12 x 15 x 1-inch baking pan with nonstick cooking spray. Line the pan with foil or parchment, and coat with cooking spray. Dust with flour and set aside.

On waxed paper, mix the 3/4 cup flour and the cornstarch; set aside.

In a mixer bowl, beat the egg whites and salt at medium speed until foamy, about 2 minutes. Increase mixer speed to high. With the machine running, slowly add 1/3 cup granulated sugar and beat until soft peaks form when the beaters are lifted, about 3 minutes. Set aside.

In a second bowl, without washing the beaters, beat the egg yolks with 1/3 cup granulated sugar at medium-high speed until thick and light in color, about 4 minutes. Fold in half the egg-white mixture. Fold in the remaining egg whites and the reserved flour mixture.

Pour the batter in a wide swath down the center of the pan. With a spatula, spread it to the sides of the pan. Bake until golden, about 8 minutes. Cool cake in pan on a wire rack for 10 minutes. Lift the foil from the pan. Gently remove and discard foil. Cool cake completely on rack.

Place remaining 1/3 cup granulated sugar and the water in a glass measuring cup. Microwave until sugar is dissolved, about 2 minutes. Add the liqueur; set aside.

Use an 8- to 10-cup freezer-safe bowl (preferably with no lip) as a mold. Prick the cake all over with a fork. Brush with reserved liqueur mixture. Place the bowl upside down on the cake. With a sharp knife, cut around the rim of the bowl to make a circle.

Line the bowl with a large piece of plastic wrap. Cut the remaining cake pieces into sections and place in the bowl, soaked side down, to line the bowl completely, trimming as needed.

Spoon the ice cream into the bowl, smoothing it after each addition to be sure no air holes remain. Top with reserved cake circle, soaked side up. Press down gently to seal the seams. Cover tightly with plastic wrap. Freeze overnight or for several days.

Thirty minutes before serving, remove the plastic. Invert a serving platter over the bowl and, holding tightly with both hands, invert the bowl so the zuccotto slides onto the platter. Remove bowl. Set zuccotto aside until the cake softens. Carefully remove plastic wrap. Dust with confectioners' sugar and cocoa.

To serve, cut into wedges with a serrated knife.

Note: Neapolitan ice cream is a good choice for the filling. Or select 4 of your favorite flavors of ice cream, using a pint of each, instead of a half-gallon of one flavor.

Makes 12 servings.

Ice Cream Recipe Provided By
  Razzle Dazzle Recipes