Current ISICR recipes to make your lab happy

S'mores Ice Cream Cake

Contributed by Ellen Feibel

This childhood favorite is just as delicious served frozen as it is straight from the campfire. Feel free to substitute other flavors of ice cream as desired. Serve this cake with Hot Fudge Sauce
Serves 8

• 4 whole graham crackers

• 2 cups Marshmallow Fluff

• 1 pint chocolate ice cream

• 1 pint vanilla ice cream

• Hot fudge sauce (for serving)

1. Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Break one of the crackers into 4 pieces along the dotted lines. (You will use 3 of the 4 small graham pieces in this recipe.)

2. Scoop the chocolate and vanilla ice cream into separate bowls, then work to soften, following the photos. Spread one side of 1 whole graham cracker and 1 graham piece with 1/2 cup of the Fluff and lay in the loaf pan, Fluff facing up. Spoon the chocolate ice cream over the Fluff-topped crackers and smooth the top.

3. Coat both sides of another whole graham cracker and 1 graham piece using 1 more cup Fluff and lay over the chocolate ice cream. Spoon the vanilla ice cream over the Fluff-topped crackers and smooth the top.

4. Spread the remaining whole graham cracker and 1 more graham piece with the remaining ½ cup Fluff. Lay the crackers over the vanilla ice cream, Fluff facing down. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

5. To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing. Serve with the hot fudge sauce.

To Make Ahead

This ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

Black bottom cupcakes

From Howard Young

• 8 oz cream cheese

• 1 egg

• 1/3 cup sugar

• 1/8 tsp. salt

• 1 6-oz pkg. Chocolate chips

• 1 ½ cup sifted all purpose flour

• 1 cup sugar

• 1 tsp. Bk. Soda

• ¼ cup cocoa
  ½ tsp salt

• 1 cup H20
  1/3 cup oil

• 1 tblsp vinegar

• 1 tsp. Vanilla

Place cream cheese, egg, sugar and salt in a bowl. Beat well and stir in chocolate chips. Set aside. Beat all remaining ingredients until blended. Fill cupcake liners 1/3 full. Top each with a heaping teaspoon of cream cheese mixture. Bake at 350 degrees for 25-30 minutes. Makes about 18 cupcakes but they will disappear fast.

Molten Chocolate Cakes

MAKES FOUR 6-0UNCE CAKES
(tried and approved by Howard Young)

• 1 stick (4 ounces) unsalted butter

• 6 ounces bittersweet chocolate, preferably Valrhona

• 2 eggs

• 2 egg yolks

• ¼ cup sugar

• Pinch of salt

• 2 tablespoons all-purpose flour

1. Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.

2. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.

3. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate.

Carefully turn each one over, let stand for 10 seconds and then unmold.

Serve immediately. Add a scoop of vanilla ice cream on the side.

Make Ahead

The batter can be refrigerated for several hours; bring to room temperature before baking.