Peachy Ice Cream Crown Cake
Peachy Ice Cream Crown Cake recipe.
Yield
8 servingsPrep
20 minCook
0 minReady
2 hrsLow Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
lady fingers
split |
|
| ½ | gallon |
vanilla ice cream
|
*
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
water
|
|
| 3 | medium |
peaches
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
lady fingers
split |
|
| 1.9 | l |
vanilla ice cream
|
*
|
| 237 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
water
|
|
| 3 | medium |
peaches
sliced |
|
Directions
Line 9" springform pan with plastic wrap.
Arrange ladyfingers to cover bottom and sides of pan.
Layer half of the ice cream, remaining ladyfingers and then remaining ice cream into pan.
Freeze.
Combine sugar and cornstarch in saucepan; stir in wine and water.
Cook over medium heat until mixture is clear and slightly thickened.
Mash one peach and stir into wine mix.
Cool.
Place peach slices over ice cream layer of cake.
Serve with wine sauce.
