CookEat Recipe
Mogador Ice Cream Brick
Vanilla ice cream with rum, candied cherries and chestnuts, layered around kirsch-moistened almond macaroons.
Method
Steps
Step 1
Keep the finished vanilla ice cream cold. Line the bottom of a quart-brick mould with white food-safe paper. Set aside enough plain finished vanilla ice cream for this mould, allowing room for all the fruit, chestnuts, biscuits and spirits; reserve any remaining plain ice cream before adding the flavourings.
Step 2
Mix the two tablespoons of rum, two ounces of candied cherries and two ounces of chopped cooked, peeled and drained chestnuts into the selected ice cream for one minute. Keep all these additions for the brick.
Step 3
Arrange six completely cooled almond macaroons on a plate and divide the tablespoon of kirsch evenly over them.
Step 4
Put half the volume of the selected flavoured ice cream into the lined mould, arrange all six kirsch-moistened macaroons over it, then add all the remaining selected flavoured ice cream. Cover the top with another sheet of white food-safe paper and close the mould tightly.
Step 5
Bury the tightly closed mould in cracked ice mixed with rock salt, keeping the salt and meltwater outside the mould. Freeze for about one hour as a guide, until the brick is firm throughout.
Step 6
Remove the mould from the ice, wipe away any brine, dip its outside briefly into tepid water and unmould onto a dish with a folded napkin. Remove the lining papers and serve promptly.
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