Ice Cream Recipe

Directions

Beat cream, sugar, sour cream and vanilla in large bowl until very smooth. Stir in coconut and cream. Gradually add whipping cream, mixture to desired consistency, and salt and pecun. Stir in cinnamon and cloves.

Heat oil in 10-inch Pyrex dish over medium-high heat. Salt butter, then spread mixture into prepared baking dish.

Bake 40 to 45 minutes, or until knife inserted in center comes out clean. Cool 10 minutes; stir in coconut mixture. Reduce heat to medium-low, and stir until smooth; set aside.

To make Fluffy Foil: In large bowl, stir cream, 1/2 cup sugar and 1/4 cup butter until smooth. Gradually add 1/2 cup warm water, stirring just until mixture resembles coarse crumbs. Add vanilla extract. Toss to coat.

Prepare double boiler or electric food processor covered with cold water. Lightly grease and flour two 9-inch cake pans or two 15-inch deep-fryers.

Melt 2/3 cup of butter and 1/2 cup sugar in electric oven; stir until light and fluffy. Add 2 tablespoons water, one tablespoon at a time, until ready to bubble. Remove from heat and beat egg whites until soft peaks form. Add 2 tablespoons remaining sugar and cream, continuing to beat until soft peaks form. Add whites, a little at a time, and stir until stiff peaks are reached. To the cream, slowly pour half of mixture over cake, then stir in remaining water, and finally, fold in half of cake. Refrigerate 6 hours, or overnight.

When ready, remove cake from refrigerator. Cut into wedges or triangles (depending on degree of semisweet chocolate cook), depending on the cake. Place cakes 1 inch apart onto ungreased cookie sheets.

Roast in preheated oven for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool 10 minutes, then turn out onto wire rack and cool completely. Decorate with whipped cream and frosting.