It's the long Easter weekend and I know the beach houses and resorts on both islands are overflowing with families.If you are looking for a quick and easy treat, ice cream always tops the list and cake is often an accompaniment.How about combining the two into one perfect dessert? That way you can have your cake and ice cream too!
ICE CREAM ROLL WITH CARAMEL RUM SAUCE
3 eggs
1 cup sugar
1/3 cup water
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
2 pinch salt
1 litre ice cream
Method
Beat eggs until fluffy, add sugar and continue beating until double in volume and fluffy.
Sift flour with baking powder and salt. Add water to beaten eggs, fold in flour.
Spread batter onto a greased cookie sheet and bake in a preheated 350F for 15 to 20 minutes until done or cake springs back when done.
Turn cake onto a tea towel sprinkled with icing sugar, remove lining if used, starting at the long end roll up cake and cool.
Unroll cake and spread with ice cream, re-roll cake and wrap tightly in plastic wrap. Freeze overnight before slicing. Serve with rum sauce.
Serves 10
Caramel Rum sauce
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup dark rum
METHOD
In a heavy saucepan melt sugar and cook until it turns a caramel colour.
Avert your face and add the milk gently as it tends to bubble vigorously.
Stir until smooth.
Add rum and serve warm.
Makes approximately 1 1/2 cups.
QUICK ICE CREAM CAKE
1 litre ice cream
1 9-inch round sponge cake sliced into three
1 9-inch spring form pan
1/2 cup chopped nuts
Method
Place one section of cake into pan, spread with 1/3 ice cream, sprinkle with nuts.
Cover with second piece of cake, spread with ice-cream and sprinkle with nuts, cover with the last piece of cake, spread ice cream and sprinkle with nuts. Cover with plastic wrap and freeze overnight.
Serves 8 to 10
PROFITEROLES DRIZZLED WITH MELTED CHOCOLATE
1/2 cup butter cut into cubes
1 cup water
1 cup all purpose flour
4 eggs
1 tsp salt
1 litre ice cream
4 ozs chocolate
Method
Preheat oven to 425F.
Place butter and water in a saucepan cook on low heat and bring to a boil.
Remove pan from heat and add flour all at once. Stir quickly until dough comes together and forms a lump in the pan or balls up in the pan.
Cook for about five minutes longer. There should be a film on the inside surface of the pan.
Remove from heat.
Beat in eggs one at a time. Beating well between additions.
The pastry should just hold its shape when lifted with a spoon.
Grease or line a baking sheet and drop batter by spoonfuls by piping them 1 1/2 to 2 inches across with a piping bag.
Bake for 20 mins at 425F, then lower the temperature to 375F and bake for 10 to 15 minutes longer.
Pierce and return to the oven for five minutes to dry out. Cool puffs and slice into half. Melt the chocolate, carefully in a double boiler.
Fill each puff with one scoop of ice cream and drizzle with melted chocolate. Sprinkle with icing sugar, serve at once.
Makes about 12 large puffs