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This is my interpretation of the showstopper challenge from episode 7 of the Great British Bake Off's 11th season: the ice cream cake. For 80s Week, I wanted to make a drink to that incorporated ice cream and the layers of the cake. To complete the the theme of the week, I used an array of neon food coloring to capture the mood of the decade.

For the drink:

-1 1/2 cups of vanilla ice cream

-1 1/2 oz amaretto (Caffo Amaretto)

-Neon food coloring

Whipped cream:

-1 cup heavy cream

-35 grams confectioners sugar

-1 1/2 tablespoon elderflower liqueur (St. Germain)

-Neon food coloring




Tom Collins

Add 3/4 cup of white sugar, 1/4 cup of light corn syrup, and 1/4 cup of water to a sauce pan on high heat. Gently stir until the water has begun to incorporate the ingredients. You will not stir it again. When the sugar mixture reaches 311 degrees Fahrenheit, remove it from the heat. Add the food coloring and stir. Lay out a silicon baking mat. Dip a butter knife in the molten sugar and draw out an 8 and a 0. I made several in case they broke. Let sit for at least 5 minutes to harden.

Add the heavy cream, confectioners sugar, elderflower liqueur, and food coloring to the bowl of a stand mixer. Whip on medium until combined and then high until stiff peaks form. I've found chilling the bowl and whisk attachment in the freezer for 20 minutes ahead of time helps improve the whipped cream.

Place a 1/2 cup of ice cream and 1/2 ounce of amaretto in three separate bowls. Add your preferred food coloring and mix until incorporated. Layer the ice creams, which will begin to melt and turn into milk shake consistency quickly, in the Tom Collings glass. Top with the elderflower liqueur whipped cream. Add your sugarwork on top.


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