The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
We had a choice this month. We could make Ice Cream Petit Fours or Baked Alaska! As long as we prepared the Brown Butter pound Cake from the recipe provided… and we did ice cream from scratch!
I really want an ice cream maker. But I did my own ice cream using this recipe! It came out more like a sherbet but it was really tasty and tart. I really liked it and will definitely use it again…
I did the ice cream on one day and the pound cake the next. I followed all the steps and then I stopped at one. I had the ice cream sandwiched in between the cake layers a little too long in my freezer. It still tasted good but I could never find the time to get the petit fours together.
Now I didn’t have a small square pan (oh wow… the shocker..me a bake… no small square pan!!) so I used a round pan. Then… I got lazy.. I didn’t feel like cutting out the small petit fours… I used a round cookie cutter that wasn’t quite that petit. Anyway, it was delicious… once I poured a chocolate ganache over the top of them it didn’t matter what size they were!!!
Again… this was a great challenge.. the Brown Butter Pound cake was really good on its own as well!
Here's the recipe and the directions to make this great summer treat!!