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DANISH ICE
CREAM CAKE WITH STRAWBERRY SAUCE This frozen dessert is not made with ice cream at all, though it tastes like it. Freeze it in a 9 or 10-inch springform pan or deep cake pan and cut it into wedges to serve. 3 eggs, separated Line a 9 or 10-inch springform pan or a deep cake pan with plastic wrap. Place the egg whites in a large metal bowl. Place the yolks in a medium-sized metal bowl. Have a shallow pan of simmering water on the range. Whip the egg whites until frothy, then slowly beat in 1/4 cup of the sugar. Place the bowl over simmering water and beat with a hand-held mixer at high speed and gradually add 1/4 cup more of the sugar until the mixture is glossy, thick, and fluffy. Remove the egg white mixture from the heat and set aside. Keep the water simmering. Beat the egg yolks until thick and frothy and gradually add the remaining 1/2 cup sugar. Place over the simmering water and beat a high speed until thick and frothy. Remove from the heat. Beat the cream cheese into the egg yolk mixture until light. Add the lemon rind and vanilla. Fold the yolk mixture into the whites. In another bowl, beat the cream until thick. Fold into the egg mixture. Turn into the prepared pan, cover tightly, and freeze for 4 to 8 hours or longer. To serve, remove from the freezer 15 minutes before serving and cut into wedges. Serve with the strawberry sauce. For the strawberry sauce, crush one pint of the berries with 1/2 cup sugar. Slice the second pint of berries and add to the crushed berries. Makes 8 servings. |
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4244 Emerson Road, Duluth, MN 55803 218-721-3026