Sorvetão – vanilla ice cream cake topped with chocolate sauce

Sorvetao, Ice cream cake

Sorvetao – Ice cream cake topped with chocolate sauce

Ice cream is at the top of my favourite foods list. This is a Brazilian celebration ice cream cake treat called Sorvetao (translate into big ice cream) . It’s a very old recipe given to me by my good friend Marcia, from Brazil, with whom I came to Europe on a teen-adventure-holiday, many years ago. It was her dream to come to London, so we did it as our last stop, after one year she went back to Brazil and I stayed….the longest holiday ever!

Sorvetao, Ice cream cake

Sorvetao, Ice cream cake

Naughty ice cream cake celebration, after all is April!

Sorvetão, ice cream cake recipe

Yield: 1.4l
Ingredients:
Sauce:
9 tablespoons of water
4 tablespoons  of cocoa powder (30g)
1 cup of white sugar (200g)
Ice cream :
1 can of condensed milk
2 cups of milk (400ml)
3 large egg yolks
3 egg whites
5 tablespoon of caster sugar (75g)
300ml of double (heavy) cream
Sauce method:
1)   Mix all sauce ingredients in a pan over low heat until the sugar has completely dissolved.
2)  Add to a large dish  (1.5l) and place it in the freezer
Ice cream method:
1)   In a pan over a low heat, add the condensed milk, egg yolks, and milk. Cook slowly, stirring constantly doe 10 minutes, until you get a cream with the consistency of pouring custard. Let
this custard cool completely.
2   
     In a grease free mixer add the egg whites beat to stiff and glossy peaks, gradually add the sifted caster sugar, make sure it’s completely incorporated and smooth textutre. Test the mixture if still grainy carry on mixing till smooth. Add  in the double cream till incorporated.
    Mix the custard and the cream. Place in the dish prepared  with the sauce. Freeze it overnight.
    Take the ice cream out of the freezer 30 minutes before serving.
Unmold on to a dish with a lip, there will be  quite a bit of sauce.
Serve immediately.
 
 Happy April!

 

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