Chocolate Glazed Limoncello Ice Cream Petit FoursThis month I have been home for about 8 days out of 30, so this Daring Baker's challenge kinda snuck up on me. Oh, waaa waaa, I had to make cake and ice cream - may all my problems be like this!
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”.
The cake used in the Petite Four was a Brown Butter Pound cake (I know, right?) and it took a lot to not just eat the pan of the nutty-buttery smelling pound of heaven, before even finishing this project. I definitely recommend giving this recipe a whirl. Also, check out all the recipes and other pics at the Daring Kitchen right here.
I chose to add the Limoncello Ice Cream to this as a "Ciao" to my friend, Erika, who is studying in Perugia right now and LOVES all things lemon with chocolate. She swears there used to be a lollipop that was lemon with the chocolate center, but no one else agrees. Do you remember one like that?