Recipe Booklet

12
Pistachio Birthday Cake
We love this recipe with our pistachio ice cream,
but any of your favorite flavors would work.
Makes 12 servings
6 tablespoons unsalted butter, cubed
3 ounces semisweet chocolate, chopped
40 chocolate wafer cookies (Nabisco
®
brand works
well), or 8 ounces of plain chocolate cookies
1 recipe Pistachio Ice Cream (page 7), softened,
or 5 to 6 cups of your favorite flavor
½ cup chopped pistachios, toasted
1. In a heat-proof bowl set over a pot of simmering water,
combine the butter and chocolate. Stirring occasionally,
let heat until just melted. Reserve.
2. Put the chocolate water cookies into the bowl of a food
processor fitted with the chopping blade. Pulse until
finely chopped. Add the melted butter/chocolate mixture
through the feed tube of the processor and pulse until
completely combined. Press 

of the chocolate crumb
mixture into the bottom and half-way up the sides of an
8-inch spring-form pan. Place in freezer; chill 10 to 15
minutes to let crust harden.
3. Remove from freezer and spread half of the ice cream
over the chilled chocolate crust. Cover directly with
plastic and return to freezer for about 30 minutes, or until
just firm. Sprinkle the reserved chocolate crumb mixture
over the chilled iced cream, press down gently, and
return to freezer again to chill for about 30 minutes.
Spread the remaining ice cream evenly over the top and
smooth completely with an offset spatula. Cover and chill
in the freezer for a minimum of 4 hours, or overnight to
completely firm the cake.
4. Before serving, remove the ice cream cake from the pan
and sprinkle the chopped pistachios on top of the cake.
Serve on chilled plates.
Nutritional information per serving:
Calories 483 (63% from fat) • carb. 38g • pro. 8g • fat 35g • sat. fat 17g
• chol. 182mg • sod. 176mg • calc. 122mg • fiber 2g
Sauces
Caramel Sauce
While we love this sauce on our ice creams, it can also be
used as a dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon sea salt
¼ cup water (enough so that the consistency when
mixed with the sugar and salt is similar to wet sand)
1 tablespoon light corn syrup
¹∕
³
cup heavy cream
3 tablespoons unsalted butter, cut into ½-inch cubes
1. In a medium, heavy-bottomed saucepan, stir together the
sugar, salt, water and corn syrup. Be sure to clean the
inside walls of the pan if there is any sugar on the sides
(a clean, wet pastry brush works best). Set over medium-
low heat and cook until the sugar mixture turns a very
light amber color (about 10 to 15 minutes). Keep a close
eye on the caramel sauce as it can burn easily.
2. Once the sugar mixture has a light amber color, take it off
the stove and slowly and carefully stir in the cream. After
the cream has been incorporated, slowly whisk in the
butter, one piece at a time, continually whisking to
emulsify until all the butter has been added. Use
immediately, or keep warm over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 198 (46% from fat) • carb. 27g • pro. 0g • fat 10g • sat. fat 7g
• chol. 33mg • sod. 184mg • calc. 9mg • fiber 0g
Chocolate Sauce
So much better homemade – you will be
amazed by how easy it is to make.
Makes about 1 cup
1 cup semisweet chocolate (about 6 ounces), chopped
¾ cup heavy cream
1½ tablespoons light corn syrup
½ teaspoon pure vanilla extract
pinch sea salt
pinch ground cinnamon
1. Put the chocolate into a mixing bowl; reserve.
2. In a small, heavy-bottomed saucepan, combine the
cream, corn syrup, vanilla, salt and cinnamon. Set over
low heat and bring to a strong simmer. Immediately pour
over the reserved chocolate and let sit for five minutes
before whisking to combine. Use immediately, or keep
warm over a pot of warm water.
Nutritional information per serving (2 tablespoons):
Calories 229 (61% from fat) • carb. 21g • pro. 2g • fat 16g • sat. fat 10g
• chol. 31mg • sod. 27mg • calc. 25mg • fiber 2g