Ice cream essentials

Vanilla AND Blueberry Ice Cream Cake (Chef Francis Fernandes, ITC Kakatiya)

Ingredients

250 gm vanilla ice cream (or any flavour of your choice)
250 gm blueberry ice cream
100 gm blueberry compote
For the vanilla sponge
375 gm flour
375 gm sugar
10 eggs
10 ml vanilla essence
For blueberry compote
250 gm frozen blueberry
100 gm sugar
10 gm cinnamon sticks

Method
For the vanilla sponge: Whisk together eggs, vanilla essence and sugar till it rises to a fluffy consistency. Fold in the flour to form a thick batter. Fill lined cake tins and bake at 1800C for 20 minutes.
For the blueberry compote: Cook the blueberries along with sugar and cinnamon sticks with a little water.
Assembling the cake: Slice the sponge to get 2 thin layers. Place one layer in the cake tin that is lined with butter paper. Smear a bit of the cooled blueberry compote on it. Top this with scoops of vanilla ice cream and blue berry ice cream spreading them evenly. Put some more compote on the ice cream layer and top it with the second layer of sponge. Let the cake set in the freezer for 4 hours. De-mould from the cake tin and cover the sides with a bit of whipped cream (optional). Top the cake with more ice cream and sprinkle some more berry compote.

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‘Spaghetti’ ice cream (Chef  Daniele Macioce, Park Hyatt)

Ingredients
For strawberry compote
500 gm strawberries
100 gm sugar
10 ml lemon juice
For ‘spaghetti’ ice cream
150 gm ice cream (any flavour)
50 gm strawberry compote
Mint leafs
Coconut flakes

Method

For the strawberry compote: Clean and cut the strawberries into halves. Mix the strawberries with sugar and lemon juice. Cook the strawberries in a double boiler for 5-10 minutes. Once the strawberries are cold blend them in a mixer. Add the ice cream in the potato masher and press it in a plate. The ice cream will look like spaghetti, once done. Top it off with strawberry compote, coconut flakes and mint leafs.

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Fried ice cream (Chef Madhu K.C,ITC Kakatiya)

Ingredients
100 gm vanilla cake sponge
200 gm vanilla ice cream (or any flavour of your choice)  
100 gm breadcrumb (Panko crumbs)
10 gm corn flour
Oil to fry

Method
Thinly slice the vanilla cake sponge to form a sheet. Add a scoop of vanilla ice cream on the sheet of sponge. Fold the sponge around the scoop of ice cream to form a ball. Let it rest in the freezer for four hours. Dip the ice cream ball in a thin batter of corn flour and water. Crumb this with bread crumbs and fry in hot oil. Best served with fruits and a berry or butterscotch sauce.