Grand Marnier, Cardamon, and Coffee Ice Cream Cake Recipe
Ice cream is such a delicious treat, and it might even get better in cake form. Certainly it does in this recipe! This ice coffee, Grand Marnier, and cardamon ice cream cake has the strength and vitality of coffee, the sophisticated orange flavor of Grand Marnier, and the sharpness and exotic taste of cardamon—producing a wonderfully elegant and tasty ice cream that tops a light and fluffy chocolate layer below. With little flecks of caramel throughout and topped with heavy cream, it makes for a divine and splendid dessert.
I adapted the idea for this recipe from Scandinavian Comfort Food: Embracing the Art of Hygge by Trine Hanhemann, but my version is significantly different—so I advise looking at the book for the original!
- 16 eggs, (all to be separated, and 16 egg yolks and 4 egg whites used)
- 2/3 cup ground coffee
- 1/2 cup Grand Marnier
- 4 cups heavy cream
- 1 tablespoon cardamon
- 2 1/2 cups sugar
- 1/3 cup coca powder
- 1 1/2 cups heavy cream, for topping
- 3 teaspoons vanilla
- 2 dashes salt
- Start by making the ice cream component itself. In a large saucepan over medium heat, combine the heavy cream, coffee, Grand Marnier liqueur, a dash of salt, 2 teaspoons vanilla, and the cardamon. Heat it until it starts to boil, then remove from heat and cover. Allow the flavor to infuse for 15 minutes.
- Separate 12 eggs and place the 12 egg yolks into a large bowl. Beat these eggs until they are light and pale. Proceed to add 3/4 cup of sugar. Beat until combined and fluffy. Proceed to add in the cream, slowly, beating until combined, then pour the now unitary liquid back into the saucepan. Heat over medium heat for around 10 minutes, or until it starts to boil, then cool enough to place in the refrigerator for a few hours. If it is somewhat solid at the end of this, this is not of great concern.
- Make the sponge cake base. Separate the 4 remaining eggs. Beat 4 egg whites with a dash of salt in a medium-sized bowl until they start to take stiff shape, then gradually add in 3/4 cup of sugar. Beat until they are stiff and shiny then add in 1 teaspoon of vanilla. In a separate bowl, beat the 4 egg yolks until they are pale and fluffy, then add in the 1/3 cup cocoa powder and beat together. Fold in the meringue, then pour the batter into a greased 10-inch springform pan. Bake in the oven for 10 minutes at 350 degrees f.
- In a flat bottomed pan over high heat, melt 1 cup of sugar until it caramelizes, aiming for a golden, rather than dark, appearance, as this avoids it from having bitterness. Pour it out onto baking parchment and allow to cool.
- Place the ice cream batter into an ice cream maker, and process according to instructions. Crush the caramel and mix it into it. Then spread it over the sponge cake.
- Freeze for at least 2–3 hours. Before serving, whip whipped cream and place it over the cake.
© 2018 Ryan Thomas