Italian Sofi Frito - Ice Cream Cake
- 25 amaretti cookies (or biscotti if you can't get the cookies)
- 13 cup milk
- 14 cup butter
- 8 egg yolks
- 12 cup granulated sugar
- 13 cup cooled brewed espresso
- 1 pinch salt
- 2 tablespoons marsala wine
- 13 cup whipping cream
- 14 cup granulated sugar
- With a blender or food processor, blend amaretto cookies or biscotti until fine.
- Add milk and butter to make moist and to form a crust.
- Line a loaf pan with foil and spray with cooking spray.
- Press crust into bottom of pan.
- Place in fridge to keep cool.
- For the filling: in a large glass bowl, place 8 egg yolks, 1/2 cup granulated sugar, 1/3 cup cooled espresso, pinch salt, and 2 tbsp marsala wine.
- Place a pot with 1/2-1 cup water on stove to boil.
- Once water is boiling, place your glass bowl on top of the pot of boiling water to cook the eggs.
- With an electric mixer, mix the ingredients in the bowl while it is cooking.
- Mix constantly until creamy, do not leave standing.
- Once the mixture is creamy remove from heat.
- Fill a large bowl with ice cubes and place your bowl with the filling on top of the ice cubes.
- In another bowl, add 1/3 cup whipping cream and whip with electric mixer until fluffy.
- Add 1/4 cup granulated sugar and mix well with mixer.
- Fold in the whipped cream little by little to the other ingredients for the filling.
- Mix gently.
- Pour filling into the loaf pan and wrap with plastic wrap.
- Freeze for at least 8 hours.
- To serve, unwrap and place on serving plate with crust side up.
- Keep cool.
amaretti cookies, milk, butter, egg yolks, sugar, cooled brewed espresso, salt, marsala wine, whipping cream, sugar
Taken from www.food.com/recipe/italian-sofi-frito-ice-cream-cake-115367 (may not work)