Coconut Ice Cream Torte Food

CHOCOLATE & COCONUT CREAM TORTE

Steps:

• In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

COCONUT ICE CREAM

Steps:

• In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

COCONUT CREAM TORTE

Steps:

• Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely., In a large bowl, combine the sour cream, coconut, pecans and sugar. , Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator.

COCONUT ICE CREAM TORTE

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. , Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.

COCONUT ICE CREAM

Steps:

• Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

CHOCOLATE PEANUT BUTTER ICE CREAM TORTE

Steps:

• Place crumbs and peanuts in a food processor and whirl until finely ground. Pour into a medium bowl and stir in butter until blended. Press onto bottom of a 9-inch (23 cm) springform pan. Refrigerate until ready to use.
• Place whipping cream, peanut butter, honey and chocolate in a medium saucepan over medium heat. Stir until mixture is hot and smooth. Set aside to cool slightly and thicken.
• Let ice cream stand on counter for about 10 minutes to soften slightly. Spoon onto crust, smoothing the surface. Garnish outside edge of torte with peanut butter cups if using. Cover loosely with plastic wrap and return to freezer for at least 1 hour to firm.
• Remove from freezer about 10 minutes before serving. Drizzle with chocolate peanut butter sauce (warm in microwave to thin slightly if it's been refrigerated) or spoon on side. Slice torte into wedges. Any extra sauce can be refrigerated up to a week.
• Prep time: 15 minutes.
• Cook time: 3 minutes.
• Freezing time: 1 hour.

MACAROON ICE CREAM TORTE

Steps:

• Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers., Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

COCONUT ICE CREAM TORTE

Steps:

• In small bowl, combine cookie crumbs and butter.
• Press onto the bottom of a gereased 10 inch springform pan.
• Freeze for 15 minutes.
• In microwave-safe bowl, heat hot fudge topping on high for 15-20 seconds or until pourable.
• Spread over crust.
• Arrange all 26 candy pieces around the edge of pan.
• Freeze for 15 minutes.
• Spread vanilla ice cream over fudge topping.
• Freeze for 30 minutes.
• Spread strawberry ice cream over vanilla layer.
• Sprinkle with almonds.
• Cover and freeze til firm.
• May be frozen for up to 2 months.
• Remove from the freezer 10 minutes before serving.
• Remove sides of pan.