Frozen chocolate chip peach ice cream loaf

10 servings

Ingredients

Quantity Ingredient
1 pounds Loaf pound cake
1 quart Toasted almond ice cream slightly softened
2 cups Peaches, peeled firm, ripe f chopped
1 cup Semisweet chocolate chips, miniature
2 tablespoons Grand marnier/other orange-f liqueur
¾ cup (+ 2 tbs) sugar
¾ cup Unsweetened cocoa powder
½ cup Heavy cream
4 tablespoons Butter

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:40 1. Cut pound cake lengthwise into 6 even slices or layers. Line bottom of a 9 x 5-inch glass loaf dish with a strip of plastic wrap so ends extend 2 inches over ends of pan. Using 4 cake slices, line dish completely with cake as follows: Place 1 cake slice in bottom of dish to cover. Place 1 cake slice along each long side of dish to cover. Cut 1 cake slice crosswise in half and place each half on short sides of dish.

2. Working quickly, in a medium bowl, combine ice cream, peaches, chocolate chips, and Grand Marnier; mix well. Spoon half of ice cream mixture evenly into cake-lined dish. Top with 1 of remaining cake slices, then spread evenly with remaining ice cream mixture. Top with remaining cake slice. If any cake extends over top of dish, trim off so cake is even with top of dish. Cover and freeze until firm, 6 hours or overnight.

3. When cake is firm, prepare glaze. In a small saucepan, combine sugar, cocoa, and cream. Whisk until blended; mixture will be stiff.

Place over medium heat and whisk constantly until mixture boils. Boil 1 to 2 mins. Remove from heat; whisk in butter. Cool to room temperature, until mixture thickens but is still spreadable.

4. Cut a rectangle of sturdy cardboard ½ to 1 inch larger all around than bottom of cake. Cover tightly with foil. To unmold, invert firm cake onto foil-lined cardboard. Return cake to freezer 10 to 15 mins. Remove from freezer and peel off plastic wrap. Spread cool glaze evenly over top and sides of cake. Return to freezer; freeze until glaze is set, about 45 mins. Then cover with plastic wrap and freeze until serving time. Use within 1 month. With sharp knife, cut into slices to serve.

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