The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan and can be found on Dharm’s or Wendy’s blog, listed above.
I really liked the flavor of this cake – but if you like chocolate, why wouldn’t you since it is a full pound of melted chocolate, somehow held together with just eggs and butter. It was a lot of fun to make, but even though I used an instant read thermometer to check the temperature of my cake for doneness, it still seemed a bit undercooked.
The ice cream was super easy to make and is absolutely refreshing and delightful. I will definitely be making this ice cream all summer long. I made a small change to the recipe and mascerated the strawberries with some really good pure vanilla (bourbon) extract instead of vodka (since I don’t have any). It seemed to have worked just fine and there was a nice lovely little hint of vanilla to the ice cream as well.
Strawberry Sour Cream Ice Cream
3/4 cups sugar
1 tablespoon vodka or kirsch (I used Madagascar Bourbon Pure Vanilla)
1 cups heavy cream
1/2 teaspoon freshly squeezed lemon juice
Slice the strawberries and toss them in a bowl with the sugar and alcohol, then stir until the sugar starts to dissolve. Cover the bowl and let it stand at room temperature for one hour, stirring every so often.