Pastel Ice Cream Layer Cake with Chocolate Ganache and Lemon Ice Cream

Vanilla Pound Cake 

¾ cup softened unsalted butter

1½ cups white sugar

3 eggs

1½ tsp. vanilla

1¾ cups flour sieved

1½ tsp. baking powder

½ tsp. salt

¾ cup milk

Heat oven to 300°F

Grease and flour loaf pan (5 x 10 inch)

In a medium bowl stir together the sieved flour, baking powder and salt.

In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.

Alternately add the flour mixture and the milk to the butter mixture, beating on medium speed after each addition just until well combined.

Pour into prepared pans.

Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack for 10 minutes then remove from the pan; cool.

Chocolate Ganache Sauce 

8 ounces bittersweet chocolate

4 ounces whipping cream

4 ounces whole milk

1 tbsp. butter

Chop the chocolate into medium sized pieces.

Pour the whipping cream and whole milk into a medium sized saucepan. Heat over medium heat until it comes to a simmer watch carefully as you do not want to boil the cream. Remove from heat and add the chocolate let it sit for a few minutes then whisk until the mixture is velvety smooth. Stir in the butter.

Lemon Ice Cream 

1½ cups whipping cream

1 cup whole milk

¾ cup white sugar

2 tbsp. finely grated lemon zest

⅛ tsp. salt

6 egg yolks

¾ cup fresh lemon juice

Combine the cream, milk, sugar, zest and salt in a heavy saucepan and bring just to a boil. Do not boil.

Remove from heat and pour mixture through a sieve to remove the zest.

Place the egg yolks in a medium bowl and lightly beat.

Whisk about half of the hot mixture into the egg yolks. Pour egg yolk mixture back into the hot mixture in the saucepan and cook over moderately low to medium heat, stirring constantly until slightly thickened or until it coats the back of the spoon. (170°F) Do not let it boil.

Stir in the lemon juice and let cool to room temperature.

Cover and let chill in the fridge over night.

Freeze in an ice cream maker, transfer to an air tight container and freeze to harden.

Fresh Blueberry Ice Cream 

1½ cups fresh or frozen blueberries (thawed)

¾ cup white sugar (divided)

3 tbsp. lemon juice

1 cup whole milk

2 cups whipping cream

6 egg yolks

1 tsp. vanilla

Puree the blueberries in a blender. Combine the blueberries, lemon juice and ¼ cup of sugar in a heavy saucepan and heat over medium high heat, stirring until the sugar dissolves. Strain through a sieve to remove the skins and refrigerate the mixture until cold.

In a heavy saucepan combine the remaining sugar, cream and milk. Cook over medium high heat, stirring constantly, until it just comes just to a boil. Do not boil.

In a medium bowl whisk the egg yolks slightly. Whisk about half of the hot mixture into the egg yolks. Pour the egg yolk mixture back into the hot mixture in the saucepan and cook over moderately low to medium heat, stirring constantly until slightly thickened or until it coats the back of the spoon. (170°F) Do not boil.

Whisk in the blueberry mixture then strain the mixture through a sieve into a bowl. Cover and chill overnight in the fridge.

Freeze in an ice cream maker, transfer to an air tight container and freeze to harden.

Fresh Strawberry Ice Cream 

1¾ cups whipping cream

2 tbsp. fresh lemon zest

⅛ tsp. salt

2 eggs

¾ cup white sugar (divided)

3 cups fresh strawberries cut into quarters or frozen strawberries thawed

1 tbsp. fresh lemon juice

Combine the cream, zest and salt in a saucepan and bring just to a boil. Do not boil.

Pour mixture through a sieve to remove the zest.

Whisk the eggs with ½ cup of sugar in a medium bowl, then add the hot cream mixture in a slow stream whisking constantly. Pour the mixture back into the saucepan and cook over moderately low to medium heat, stirring constantly until slightly thickened or until it coats the back of the spoon. (170°F)

Pour through a sieve again into a bowl, and let cool to room temperature. Meanwhile, puree strawberries with remaining ¼ cup sugar and the lemon juice in a food processor until smooth. Force the mixture through a fine sieve to remove the seeds then stir into the custard.

Cover and let chill in fridge over night.

Freeze in an ice cream maker, transfer to an air tight container to harden.

Pastel Ice Cream Layer Cake Assembly 

1 pound cake loaf

1 recipe of lemon ice cream

1 recipe of blueberry ice cream

1 recipe of strawberry ice cream

1 recipe of chocolate ganache sauce

Remove the pound cake from the loaf pan after it has cooled. Clean the loaf pan and coat with cooking spray. Line the pan with plastic wrap, allowing a 2 -inch over hang on the long sides of the pan.

Slice the pound cake horizontally into thirds. Using an offset spatula smooth 2 cups of the lemon ice cream into the prepared pan. Spread ½ cup of the ganache sauce on top then place one slice of the pound cake on top. Spread 2 cups of the strawberry ice cream on top of the cake layer spread with ½ cup of ganache sauce top with the second layer of pound cake slice. Spread 2 cups of blueberry ice cream on top of the pound cake slice follow with ½ cup of the ganache sauce. Place the final pound cake slice on top. Then wrap in plastic wrap and freeze for 4 hours or until firm.

Using the plastic handles remove cake from the loaf pan, peel off the plastic wrap and place on a serving platter.

Pour the remaining ganache sauce over the top of the cake.

May be prepared ahead and frozen for up to one week.

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