Ice Cream Cake – (Mother’s Day Giveaway: Lékué silicone springform pan)

Ice Cream Cake | ZoeBakes (3 of 10)

I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream. Meringue is as light as air, playful, yet sophisticated and most importantly gives you an opportunity to whip out the blow torch. Unless you are a hard core meringue fan, you will want to pair it with something. Lemon is classic, and something sour makes sense, since the white pillowy topping is super sweet, but you can go with something a touch savory too. I made a Honey Saffron Chocolate Chip ice cream and then sweetened the meringue topping with honey and vanilla bean. There is actually NO SUGAR in this dessert. Okay, I know honey is a type of sugar, but I’m talking about the refined, granulated cane/beet sugar. The honey flavor is mellow and delicate with just a subtle hint of saffron in the ice cream. I didn’t tell my family what the flavors were before they dove in. Being pretty will get them to try it, but the flavor will clean the plate. They loved it.

As a Mother’s Day gift to all of you, I teamed up with Lékué* (Lee-quay) to give away FOUR of the rectangular silicone springform pans I made this cake in. I’ve used it for baking cheesecakes and breads, but it is also excellent for making chilled or frozen desserts. For a chance to win all you have to do is sign up for my newsletter. You probably saw something pop up on your screen when you came to the site. If you passed by the pop up without filling it out, no worries, you can find it on the right hand side of the website, where it says SUBSCRIBE TO MY NEWSLETTER. I think you’ll enjoy getting updates about what I am up to and I’ll be using my newsletter to do giveaways, like the one today. If you’ve already joined my newsletter (many of you have, Thank YOU!), there is nothing else to do, you are automatically entered to win. Keep an eye out for my emails, since it is all very new, they may end up in folders you don’t expect. This giveaway is only available to folks in the USA and Canada.

Ice Cream Cake | ZoeBakes (1 of 2)-2

My sons taught me to use Snapchat and I am loving it. I just did a video series on making bread in a forming basket/brotform/banneton. And I’ll be doing other videos as people want to see certain techniques. Please join me if you’re on Snapchat or if you’ve been curious to try it. You can find me at zoebakes1


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Saffron Scented Panna Cotta – from one of my favorite new books!

My husband is going to have a fit when he realizes that I’m talking about his diet on my website. It really does have some relevance to this post, so I hope he will forgive me! He went to the doctor recently and was basically told he needed to cut back on butter, cream and puff pastry. Hahaha. Can you imagine how a request like that goes over in my house. We both stared at the contents of our refrigerator and sighed. After the shock wore off we decided to approach his doctor’s advice as a challenge. How can we continue to satisfy our love of eating and cooking, but do it in a way that fits his new diet. I immediately saw it as an opportunity to buy more cook books.

Lynne Rossetto Kasper and Sally Swift from the Splendid Table just came out with a fantastic book How to Eat Supper.  It has encouraged us to try new things and rethink some of our classic recipes. Much like the philosophy Jeff and I have written about in our book about bread Artisan Bread in Five Minutes a Day, they use for cooking. The food we cook should be fresh, made with great ingredients, fit into our busy schedules and above all else taste great! They deliver on all fronts and I just love this book!

One of the desserts I’ve tried from it is Lynne’s panna cotta recipe. (more…)

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