Ice Cream Cake

Pancake “Cakes” with Vanilla-Orange Cream

Chef Mavis-Jay Sanders of Drive Change | New York

Adapted by StarChefs | January 2021

INGREDIENTS:

Pancake “Cakes”:
2 cups Food + People pancake mix
2 cups water

Vnlla+Orange Cream:
7 egg yolks
.6 cups granulated sugar
1 ½ cups heavy cream
2 tablespoons Vnlla Extract Co. vnlla + orange extract

METHOD:

For the Pancake “Cakes”:
Preheat the oven to 300F. In a medium-sized bowl, whisk together pancake mix and 1 cup water until all of the dry mix is hydrated. The batter will thicken and mostly have a few lumps, this is perfect. Let sit for ten minutes. Lubricate drop pan with neutral oil or butter. In a small saucepan bring 1 cup of water up to a simmer and then bring the heat down just enough that the water is warm but no bubbles are breaking the surface. Spoon about 2 ounces of pancake batter into each section of a cast iron drop biscuit pan. Place in the center oven rack. Cook for about 15 minutes or until cooked through (tooth check). Once cool enough to touch, place in the refrigerator. 

For the Vnlla+Orange Ice Cream:
In a medium-sized heat-safe bowl (stainless steel or glass), whisk together egg yolks and sugar. Place over a small saucepan and whisk until fluffy and shiny. remove from heat and add the vnlla + orange extract. In a different bowl, whisk heavy cream until stiff peaks form. Add whipped cream to the yolk mixture and fold until evenly incorporated. Move to a shallow container and place in the freezer for up to 4 hours. Once your cream is set but still moldable, it's time to assemble. 

For the Assembly:
Place one cake on a plate. Top with an even layer of ice cream. Place one cake on top. Use cream to coat all sides and the top. Place back in the freezer for a minimum of 90 minutes or until set.

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