Wednesday, January 14, 2009


Had some leftover cake, a basic two-egg cake from a James Beard American cookbook. No frosting. Had some good vanilla ice cream (actually a big-box store brand that has natural and surprisingly few ingredients, like that national, expensive brand). Made a basic two-egg yolk vanilla custard, poured over cubed cake, put in freezer. When firm, "frosted" with softened ice cream; put back in freezer.
Could dust with cocoa (as in tiramisu), maybe mix some instant coffee in with the cocoa...

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