Ice Cream Steak Frites
- 1 1 1/2 -quart cylindrical carton chocolate ice cream
- 1/2 cup finely crushed chocolate wafer cookies
- 2 12 -ounce frozen pound cakes, thawed
- 1 stick unsalted butter, melted
- 1/2 cup seedless strawberry jam
- Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed.
- Snip off the carton with kitchen shears.
- Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream).
- Freeze until firm, about 30 minutes.
- Unwrap one ice cream steak and transfer to a piece of parchment or wax paper.
- Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.
- Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed.
- If the ice cream gets too soft, return to the freezer until firm.
- Fill the lines with the chocolate wafer crumbs.
- Transfer the steak to a baking sheet and freeze until firm, about 30 minutes.
- Repeat with the remaining ice cream steaks.
- Make the fries: Using a crinkle vegetable cutter or a chef's knife, trim the sides of the pound cakes, then cut each cake crosswise into 1/4-inch-thick slices.
- Cut each cake slice into strips.
- Divide between 2 parchment-lined rimmed baking sheets.
- Drizzle the melted butter over the pound cake fries and toss.
- Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.
- Arrange the steaks, the pound cake fries and strawberry jam on plates.
- (Each plate serves 2.)
- Photograph by Kat Teutsch
chocolate ice cream, chocolate wafer cookies, cakes, unsalted butter, strawberry jam
Taken from www.foodnetwork.com/recipes/food-network-kitchens/ice-cream-steak-frites-recipe.html (may not work)