Ice-Cream Cake, With Kellys Of Cornwall

What is your perfect picture of a beach holiday? What is your favourite thing about the beach? May be a flowery loose dress, flip-flops and sun glasses? Or swimming and snorkelling till you are tired?? Perhaps enjoying fish and chips with chilled bottle of beer?? Whatever it may be, but a trip to the beach can cure any mood. When I think of a beach vacation, I visualize myself relaxing on a sun bed, soaking the sun with a book in one hand and ice cream in another. Part of me says ocean, part of me says sky and all of me wants to be on the beach. Just a peaceful way of soothing the soul and gaze at the sky as the world goes by.

This year if you are anywhere around the Cornwall beaches, please don’t forget to gobble on Kellys Of Cornwall ice creams.  They have created a beautiful ice cream excursion map for anyone holidaying in the county this summer. For the first time, the locations of all the ice cream parlours, cafes and hatches across the county that sell Kelly’s famous clotted cream ice cream are plotted on a map. To view and download the map, click here: http://www.kellysofcornwall.co.uk/ice-cream-map. 

Glimpse of the map-Interesting isn't it??

Look how creamy it is!

It happened 3 weeks back when I was sent the vouchers of Kellys Of Cornwall ice cream and I accepted them without any thoughts. Why? Because last winter they approached me to pair their range of ice cream with any hot dessert and I was blown away with the taste. I paired their clotted cream ice cream with very Indian Gulab Jamuns. And rest as we say is the history, we are hooked on the clotted cream, we buy huge tubs and they are finished really soon.

However this time I planned to make Ice-Cream Cake with it. If baking is not your forte and you still need to prepare a classy dessert; then consider this- Ice cream cakes are not only impressive to look at, but they're also easier to make than you might think. Use any sponge cake- vanilla, chocolate, or lemon and sandwich it between the velvety, creamy and smooth clotted cream ice-cream-that’s it. Oh! Don’t let the pictures intimate you; there is no secret at all.

Ingredients:

1 tub of ice cream

1/2 pound sponge cake

1/4 cup chocolate chips

1 tablespoon unsalted butter

Method:

1. Before making the cake, let the ice cream be on room temperature, so that is soft.
2. Take any tin or pan you want. I used glass rectangular tin. Grease the tin with butter. Spread the cling film on the tin, such that the cling film is little extra on the edges. Do this step carefully and neatly, as this will become the top layer of the cake.
3. Next, spread half of the ice cream on the tin. Make sure it is even from all the sides. Freeze for 1 hour.
4. In the meantime, cut the sponge cake in to pieces. When first layer is frozen, spread the cake pieces over it evenly. Freeze again for 1 hour.
5. Lastly spread the remaining half of the ice cream on the sponge layer and sprinkle chocolate chips on it. Freeze atleast for 5-6 hours.
6. Run a sharp knife around the edges and then pull the cling film to unmould the cake. Or you can directly slice the cake in the tin and then serve.

Notes:

You can also slice the cake as per the shape and size of the tin and then use the whole.

If you wish to make it more rich, then add spread any jam of your choice on the cake layer.

Any dried fruits, nuts, chopped fruits can also be used –for decorating on the top or as layers.

This cake can be made 1 week ahead. Keep in the freezer.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Kellys Of Cornwall for sending vouchers for review.

Gulab Jamuns With Kelly's Of Cornwall

I am sure most of you have already started mourning over weather. No more bright sunny days, no more barbeques, no skirts....its fall time *sad*sad*. I hate these gloomy depressing days. A cup of hot tea or a bowl of dessert is must to uplift my mood. Well someone has said it right- ‘You can’t buy happiness, but you can buy ice-cream and that’s kind of the same thing.’

Recently I was sent vouchers of Kelly’s of Cornwall and I picked the clotted ice-cream. Let me tell you, it deliciously rich and creamy ice cream. This ice-cream is not very sweet and thus I loved it even more. It is made with lashings of clotted cream to give it a smooth, velvety texture and which is why it melts in your mouth.

My husband is very fond of ice-creams, be it summers or winters, he can have ice-cream anytime. He really feels sad for those who do not have ice-cream in winters. Actually, even I don’t understand why will anyone ignore having ice-cream in any season. Why not pair cold chilled ice-cream with lemon cake, brownie, banana pancakes, or simple chocolate sauce and nuts and find that missing comfort in eating *dance*dance.

With festive mood and chilly days in my mind I accompanied the ice-cream with Gulab Jamuns. Gulab Jamuns are so famous and I must declare it as national sweet of India. These little balls are fried and coated in sugar syrup- ah! drops of heaven. And when these hot beauties are matched up with chilled ice-cream, they perform perfect twosome in your mouth *grin**grin*.

Phew! Just stop sulking about the weather and pick up this ice-cream and relish with this hot dessert. I am sure it will boost your mood. Recipe below :)

Ingredients:

For Jamuns:

Milk Powder : 1 cup
All purpose flour : 1/4 cup
Sugar : 2 cups
Baking Powder : 1/4 tsp
Unsalted butter : 1 tbsp
Cardamom Powder : 1/2 tsp
Oil for deep frying

For Syrup:
a few saffron strands (optional)
3 cups sugar
1/2 teaspoon cardamom powder

Method:

For the Sugar Syrup:

In a large pan, combine the sugar with 1 liter of water and bring to a boil.

Simmer over a slow flame till the syrup is 1 string consistency.

Add the saffron and cardamom powder and keep the syrup warm.

For the  Jamuns:

Mix the milk powder with baking powder, flour, unsalted butter and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes. 
Divide the dough into small smooth balls.

Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).

Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

Notes:

Remember softer the dough, softer will be the Jamuns.

If the dough doesn’t come together keep adding few drops of milk.

(Thanking Kelly's of Cornwall for sending vouchers)