| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ice cream |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Tablesp. sherry, and another 1/2 pt. ice cream. Freeze. Serve sliced, |
INSTRUCTIONS
The freezer tray of your automatic refrigerator makes wonderful
cake-and-ice-cream specialties in jig time.
FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream. Split
ladyfingers, sprinkle generously with rum- arrange crosswise, with flat
sides down, on ice cream. Freeze. Before serving, spread generous layer
whipped cream over ladyfingers. Serve sliced.
BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips of
bakers' poundcake. Spread with 1 pt. vanilla, coffee, or chocolate ice
cream. Freeze. Serve sliced, with butterscotch sauce and toasted almonds.
CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into 1/4"-thick
slices. Use to line bottom and sides of tray. Sprinkle with 2 tablesp.
sherry; then spread with 1/2 pt. chocolate ice cream. Top with rest of
cake, with whipped cream. Makes 6 servings.
FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips with
layers of vanilla, coffee, chocolate, butter-pecan, or strawberry ice
cream, ending with cake. Sprinkle with 1/4 cup rum. Freeze. Serve sliced
with crushed berries and bottled eggnog sauce or custard sauce flavored
with rum.
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