Kitchen Experiment: Mascapone Ice Cream & Ipod Cake!
Posted September 3, 2009on:
Today was one of those days where I kinda felt like it was already the weekend. I didn’t really want to do much of anything, but I kept having a hankering for some sweets so I ended up in the kitchen all day.
For the past few days, I’ve been working on an ipod cake for my cousin’s birthday. No, he’s not a kid–he’s turning 40, but he’s into techie stuff so I thought an ipod cake would be fun. I saw a few pics of different ones on line and took out my ipod and went to work. The first step was to make the actual cake. I had to get a rectangular cake pan and I made 2 chocolate cakes to serve as each layer. Then I made coffee buttercream and marshmallow fondant. I got the recipe here, from the Wilton website. At first I wasn’t sure it would work and I asked some pastry students who advised me to just make regular fondant. The problem is that regular fondant tastes like play-dough to me, so I figured the marshmallow just had to taste better! And it did! I tried a bit of it and it actually tasted like the vanilla I put in it! Once I had the cake covered in buttercream, I covered it in the fondant. Then I continued by using the fondant to shape my clickwheel and the symbols on the clickwheel. I finished it off by piping blue buttercream shells along the edge and writing “Happy Birthday Abel” in chocolate. Later, I was pleased to hear that the cake was delicious! (I was relieved too, since I didn’t taste all the elements of the cake together!)
I know this isn’t the best fondant job and there are some not so smooth areas, but it’s not bad for my own, compeletely hand made fondant covered cake!
When I was done with this, I also noticed I had some mascapone cheese in the fridge and thought it would be great in ice cream. I figured it couldn’t hurt to have some ice cream on hand in case my cousin decided to come over and share some cake! (Unfortunately, he didn’t!)
Mascapone Ice Cream Ingredients
- 8 oz mascapone cheese
- 1 cup milk
- 1 cup cream
- 6 egg yolks
- 8 oz sugar
I heated the milk, cream and sugar to make a creme anglaise. I tempered my yolks and added them to the milk-cream mixture. I continued to cook it until the custard reached nappe. Then I poured the mixture over the mascapone and used a stick blender to break up the cheese. I strained the entire mixture into another bowl set over an ice bath, let it cool and then churned it in the ice cream maker. I couldn’t resist this ice cream! I kept trying it as it was churning! I definitely love trying new ice creams!