Friday, July 19, 2013
"Brickle Coconut Ice Cream Bombe" To Celebrate My 150th Post And "National Ice Cream Month"
So what better way to celebrate my 150th post, than with Ice Cream! Well it is a party after all! Yes, and what a party it will be as July is National Ice Cream month and Sunday, July 21 is also National Ice Cream Day! I always loved ice cream, anyway, any flavor. In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.
Marco Polo visited China and took the technique of making ice cream to Italy. Today in Italy, “Gelato” is very popular as an Italian frozen dessert having a lower milk fat content than ice cream. Ice cream was first introduced to the United States in 1700’s. It is said that Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. First Lady Dolley Madison is also known to have served ice cream at her husband‘s President James Madison’s Inaugural Ball in 1813. Augustus Jackson, around 1832, an African American confectioner invented a technique to manufacturer ice cream. Ice cream became extremely popular in the second half of the 20th century. Refrigeration became common and there was an explosion of ice cream stores with a vast variety of flavors. Howard Johnson’s and Baskin-Robbins 31 Flavors became popular. As the soft ice cream was introduced, the USA was able to establish chains of soft serve ice cream that fit into a cone from a spigot. That is when Dairy Queen, Carvel, Tastee-Freez, and Mr. Softee were born. The 1980s saw the beginnings of Ben & Jerry’s, Haagen-Dazs, Starbucks, Cold Stone Creamery, and the rest is history!
Brickle Coconut Ice Cream Bombe
Servings: 8 servings
1 1/2 quarts vanilla ice cream, slightly softened
1 quart Butter Brickle or Butter Crunch ice cream, slightly softened
1 10 to 12 ounce frozen pound cake (Sara Lee) cut lengthwise into 1 inch thick slices
3 tablespoons Kaluha (optional)
2 cups sweetened shredded coconut, toasted
Line a 3-quart, 9-inch-diameter bowl with plastic wrap. (make sure you use extra to go beyond the bowl) Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes. Remove the plastic wrap and scoop the Butter Brickle ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top. Brush both sides of the pound cake slices with the Kaluha. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.
Till Next Time……………………………..
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Posted by Dottie at 5:33 PM