Ice Cream Trifles

Name: Ice Cream Trifles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 servings
Ingredients: 1 cup dark tart cherries, pitted and halved; 3 tablespoons sugar; 2 tablespoons grenadine; 1/4 cup dark rum; Cake layers cut into 18 rounds, each 2 1/2 inches in diameter (I use homemade matcha angel food cake but you can use any store-bought sponge cake); 2 pints ice cream, softened; 2/3 cup chocolate sauce

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Level: Easy

Total: 2 hr 25 min (includes cooling and freezing times)
Active: 25 min

Yield: 6 servings

For my college sophomore internship, I spent three months at Adare Manor, which is one of Ireland’s top five-star luxury hotels. One of the many desserts I made were trifles. Traditionally, this cold British dessert is layered in a big trifle dish with sponge cake, fruit, and custard. For my summertime version, I replace the custard with dulce de leche ice cream, and for my fruit, cherries jubilee! Then I make mini trifles by layering the ingredients into individual containers.

Level: Easy

Total: 2 hr 25 min (includes cooling and freezing times)
Active: 25 min

Yield: 6 servings

Ingredients

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Cherries Jubilee:

1 cup dark tart cherries, pitted and halved

3 tablespoons sugar

2 tablespoons grenadine

1/4 cup dark rum

Assembling the Trifles:

Cake layers cut into 18 rounds, each 2 1/2 inches in diameter (I use homemade matcha angel food cake but you can use any store-bought sponge cake)

2 pints ice cream, softened

2/3 cup chocolate sauce

Directions

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33m Easy 100%

CLASS

Special equipment:

six clear 8-ounce plastic food-safe jars (2 1/2 inches in diameter and at least 3 inches tall), each 2 1/2 inches in diameter and at least 3 inches tall

Make the cherries jubilee: In a medium saucepan, combine the cherries, sugar and grenadine over low heat. Cook, stirring occasionally, for 5 minutes. Add the rum and cook for 1 more minute. Remove from the heat and let cool in the pan. Can be made in advance and refrigerated for up to 5 days.
To assemble each of 6 trifles: Place the ice cream in a pastry bag (no tip needed). Place 1 cake round in a clear 8-ounce plastic food-safe jar (2 1/2 inches in diameter and at least 3 inches tall). Pipe about 1/4 cup of the ice cream. Top with a tablespoon of cherries jubilee. Repeat the layering with the cake, ice cream and cherries jubilee. Cover with the final layer of cake and top with some of the chocolate sauce. Cover and freeze for at least 1 hour and 30 minutes before serving.