For the ice cream cake it’s a kirsch ice cream, kirsch-infused sour cherries, and stracciatella, sandwiched between layers of chocolate genoise.
I should have remembered to use less dextrose and more sucrose in the kirsch ice cream because alcohol makes it harder for the ice cream to freeze. I really love how it tastes overall, though. The ice cream is really tasty and the sour cherries, which I worried would be too sour because they’re the unsweetened kind, ended up being just right. I soaked them for over a week.
The stracciatella ties it everything together really well. It’s a really delicious, refreshing ice cream cake that tastes decidedly adult and that I found hard to stop eating (since usually I just have a taste)
The coffee was something I threw together to get rid of some dulce de leche that was lingering in my fridge and some Oreo cookies that I didn’t want to go stale, but funny enough it was really well-received. I think in part because people here like sugar more than I do and this had a bit more dulce de leche than I would otherwise incorporate as a swirl.
by SMN27