ICE CREAM or CAKE? Neopolitan DESSERT PLATTER! | How to Cake It With Yolanda Gampp

Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.

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🍫 CHOCOLATE ICE CREAM 🍨

INGREDIENTS:
🍫 1 1/2 cups whole milk
🍫 1 1/2 cups heavy cream
🍫 4 large egg yolks
🍫1/2 cup white granulated sugar
🍫 2 Tbsp unsweetened cocoa powder
🍫 pinch of salt
🍫 6 oz bittersweet or semisweet chocolate, coarsely chopped
🍫 2 tsp vanilla extract

✨ VANILLA BEAN ICE CREAM 🍨
INGREDIENTS:
✨1 1/2 cups whole milk
✨ 1 1/2 cups heavy cream
✨ 1 vanilla bean, split lengthwise
✨ 6 large egg yolks
✨ 1/2 cup plus 2 Tbsp white granulated sugar

INSTRUCTIONS for 🍫CHOCOLATE and ✨VANILLA :
1. In a heavy saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.
2. 🍫 Meanwhile, combine the egg yolks, sugar, cocoa, salt, and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
2. ✨ Meanwhile, combine the egg yolks, sugar, salt, and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
3. 🍫 Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it's thick enough to the coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil! Put the chocolate in a heatproof bowl and pour the hot custard over it. Stir until the chocolate melts and the custard is smooth. Strain the custard through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.
3. ✨ Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it's thick enough to the coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil! Strain through a fine mesh sieve into a bowl. Discard the vanilla bean.
4. Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, or at least 3 hours or up to 24 hours.
5. Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
🍓 STRAWBERRY ICE CREAM 🍨
INGREDIENTS:
🍓 2 cups heavy cream
🍓 1 cup whole milk
🍓 3/4 cup white granulated sugar
🍓 pinch of salt
🍓 1 tsp vanilla extract
🍓 2 cups strawberries, stemmed and coarsely chopped

INSTRUCTIONS:
1. In a bowl, combine the cream and milk. Add the sugar and salt and whisk until the sugar begins to dissolve. Stir in the vanilla. Set aside, stirring occasionally, to allow the flavours to blend, about 15 minutes. Cover and refrigerate the mixture until chilled, or at least 3 hours, up to 8 hours.
2. In a bowl, using a fork or a potato masher, mash half of the chopped strawberries; they should break down into small chunks. Add the remaining coarsely chopped strawberries to the bowl. Cover and refrigerate the strawberries for about 1 hour.
3. Pour the milk mixture into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the strawberries. Churn or stir until just blended. Transfer the ice ream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. If desired, garnish with additional chopped strawberries before serving.

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