Q: I am going to attempt an ice cream cake from scratch for my boyfriend's birthday. I have an idea of how to proceed, but I was also wondering if anyone has any helpful suggestions.
I plan to follow the general outline in Julia Child's The Way to Cook: Layer cake and softened ice cream in a springform pan, freeze thoroughly, and then frost. I'm thinking chocolate cake, buttermilk ice cream, and strawberries, with a white frosting. Does this combination sound good? Any troubleshooting tips? — Sent by Katherine
Editor: Katherine, that sounds delicious! One tip we like from this recipe for Peppermint Ice Cream Cake (pictured above) is to soften the ice cream then freeze it in a flat disc inside the same size pan that you baked the cake in. That way you're ensuring you get an evenly sized disc of ice cream. Unmold and place on the cake.
Other than that we don't have too many tips. Readers?
(Image: Becky Luigart-Stayner/Cooking Light)