Ingredients

How to make it

  • ~ Box Canyon ~
  • Have your oven preheated at 350 degrees.
  • Have the boiling water poured over the strawberry jello until dissolved,allow to cool and then add the Delicia Strawberry and Cream Sparkling Malt.
  • Set aside until they're needed.
  • Blend the dry cake and pudding mixes with the water,oil and eggs.
  • Mix well with mixer until emulsified together,pour into glass cake pan and bake for thirty minutes.
  • Pull from oven and poke canyon like holes throughout the cake.
  • Pour the Delicia Strawberry unions over the entire cake,allowing to soak through and to the bottom,then refrigerate for about two hours.
  • In the mean time...
  • Blend the soften cream cheese with the marshmallow cream,and the Strawberry Creme pudding,making sure it is well combined,then add the cool whip and oblige to introduce it to the same.
  • After will established,sashay it across the cool cake.
  • Now...you need to realize that you've already made your 'Over the Ravine,and Across the Basin' will ahead of time with your handy dandy kitchen aid ice cream maker...a neat little attachment to have.
  • ~ Over the Ravine,and Across the Basin ~
  • For the Ravine:
  • 1 Pound Fresh Strawberries
  • 1 Tablespoon Balsamic Vinegar
  • 2 Tablespoons Sugar
  • 2 Tablespoons Corn Syrup,light
  • For the Basin:
  • 1 Cup Milk
  • 1 Cup Heavy Cream
  • 1/2 Vanilla Bean
  • 5 Egg Yolks
  • 1/2 Cup Sugar
  • Roast your balsamic drizzled,sugar dusted strawberries in a 300 degree oven for about fourty five minutes,or until they richen' in color.
  • Take to the basin by placing the milk,heavy cream,and stripped vanilla bean,into a heavy duty pan,and when it just starts to boil,yank it from the heat,and cover it's head.
  • Divide the egg yolks from their glair,beat the stuffin' out of the egg yolks that you have added the sugar to until they look pale.
  • You have now again brought the milky,creamy,vanilley,to a simmer once more.
  • Say how do you do alittle at a time to the beaten egg yolk mixture...tempting it a tad before leaping all in.
  • You will want to go dosey doe with a figure eight and a spin with your spoon.
  • You will do this until you finger runs down the back of the spoon and leaves a trail.
  • Strain through a strainer,rocking it back and forth over a ice bath until you can no longer see it steaming.
  • Make it take cover and land it in the cooler over night.to mature.
  • Next...take the roasted strawberries and any of their carnal caramelized juices,and place them in a bowl to be mooshed together,then add the corn syrup...you do not want ice crystals hanging around in the mist.
  • Place all this in your kitchen aid ice cream maker gizmo and sit around and watch it do its thing.
  • After the mixture has firmed up to a nice rosy hue,then place it in a oblong container,cover with wrap and place in the deep freeze.
  • ~ Lean in with a slice of your 'Box Canyon' cake and give it a scoop of 'Over the Ravine and Across the Basin'...two great traveling companions ~

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