I’ve had Boston Cream Pie on the brain ever since I read this entry on How to Philosophize With Cake. If you’re not reading Baby June, you should. She’s hysterically funny. And she posts cakes and muffins and other desserts that tempt even this non-vegan. Plus, it’s good to have a reference for when my vegan sister comes to visit–I can make treats she can eat!
But anyway…So these pancakes invaded my consciousness, but because I’ve made tons of ice cream lately, I decided to make my 2nd-favorite dessert (it was my all-time favorite until I discovered Tiramisu in high school) into yet another batch of ice cream.
I admit, I did cheat a little…I used a boxed pound cake mix to make the cake (and yes, I know Boston Cream Pie is traditionally made with a yellow sponge cake…I thought the pound cake pieces might freeze better), and rather than making pastry cream, I used a box of cook & serve vanilla pudding. It was due to sheer laziness. That, and we were rather busy the weekend I made this. I did at least make the base and the ganache from scratch.
So how was it?
Well, I guess that answers that. Maybe (y’know, once I win the lottery and all) if I ever open up that cupcakery, I’ll have to do ice cream too…Ice creams in the spring and summer, cupcakes in autumn and winter.
1 C vanilla pudding or pastry cream (homemade or from a box)
1 C cubed cake pieces (yellow cake or vanilla pound cake--Store-bought, homemade or from a boxed mix)
Prepare everything except the ganache the day before you plan to serve the ice cream. To make the ice cream base, combine the half & half and cream in a saucepan and bring to a simmer. Remove from the heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color (if doing this by hand, it can take 5 minutes or more). Gradually whisk in the sugar. Temper the eggs by slowly adding about a third of the heated cream mixture into the eggs, whisking constantly. Pour the egg mixture back into the saucepan and return the pan to low heat.
Cook, stirring occasionally until the mixture thickens and coats the back of a spoon. Pour into a container and allow to stand for 30 minutes before whisking in the vanilla. Once the mixture has cooled to room temperature, cover and refrigerate at least 8 hours, preferably over night.
At the same time, place the cubed cake pieces on a small baking sheet and freeze until firm. Keep frozen until ready to make the ice cream.
To make the ganache, place the chocolate chips in a small bowl. Place the cream in a small saucepan and bring to a simmer. Pour the cream over the chocolate, and allow to stand for 5 minutes, before whisking until smooth. Allow the ganache to cool at room temperature, stirring occasionally.
While the ganache is cooling, process the ice cream base in an ice cream maker according to the manufacturer's directions. Add the frozen cake pieces after about 15 minutes of churning, or according to the manufacturer's recommendations. Alternately, you can fold them in once the base has finished processing in the machine.
Pour roughly a third of the ice cream into a freezer-proof container. Top with about half of the prepared vanilla pudding and half the ganache. Repeat a second time, and top with the final third of the ice cream. Using an offset spatula or knife, swirl the pudding, ganache, and ice cream together. Cover and place in the freezer to ripen for about 4 hours.
Allow to stand for 5 minutes before scooping and serving.