Recipe: Ice Cream Cake with Dried Fruits

Ingredients:

• 1 1/2 cups (360 ml) heavy cream
• 1 1/2 cups (360 ml) milk
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup (75 g) dried fruits (such as raisins, apricots, or cherries)
• 16 to 18 chocolate wafer cookies
• 2 tablespoons (30 g) unsalted butter, melted

Instructions:

1. In a medium pot, whisk together the heavy cream, milk, sugar, and vanilla extract. Heat the mixture over medium heat, stirring occasionally, until the sugar has fully dissolved, about 5 minutes. Remove the pot from the heat and let it cool slightly.
2. While the cream mixture cools, chop the dried fruits into small pieces and set them aside.
3. In a food processor or blender, pulse the chocolate wafers until they are finely ground. Add the melted butter and pulse a few more times until the mixture comes together.
4. Press the chocolate wafer mixture into the bottom of a 9-inch (23-cm) springform pan, spreading it out in an even layer. Freeze the crust for at least 10 minutes.
5. When the cream mixture has cooled slightly, stir in the dried fruits until they are fully incorporated into the mixture.
6. Pour the cream mixture over the chilled crust, smoothing it out in an even layer. Cover the pan with plastic wrap and freeze it until the mixture has set, about 4 hours or overnight.
7. When ready to serve, remove the ice cream cake from the freezer and let it sit at room temperature for a few minutes to soften. Slice and serve.

Verdict:

This ice cream cake is a perfect balance of rich, creamy ice cream and crunchy chocolate wafers. The addition of dried fruits adds a delightful texture and burst of flavor, making it a sophisticated dessert for any occasion.

Serving Suggestions:

For an extra touch of indulgence, top each slice with whipped cream and a drizzle of chocolate sauce. Alternatively, serve with a side of fresh fruit to cut through the richness of the cake.