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The freezer tray of your automatic refrigerator makes wonderful
cake-and-ice-cream specialties in jig time.
FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream.
Split ladyfingers, sprinkle generously with rum- arrange crosswise,
with flat sides down, on ice cream. Freeze. Before serving, spread
generous layer whipped cream over ladyfingers. Serve sliced.
BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips
of bakers’ poundcake. Spread with 1 pt. vanilla, coffee, or chocolate
ice cream. Freeze. Serve sliced, with butterscotch sauce and toasted
almonds. CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into
1/4″-thick slices. Use to line bottom and sides of tray. Sprinkle
with 2 tablesp. sherry; then spread with 1/2 pt. chocolate ice cream.
Top with rest of cake, 1 1/2 tablesp. sherry, and another 1/2 pt. ice
cream. Freeze. Serve sliced, with whipped cream. Makes 6 servings.
FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips
with layers of vanilla, coffee, chocolate, butter-pecan, or
strawberry ice cream, ending with cake. Sprinkle with 1/4 cup rum.
Freeze. Serve sliced with crushed berries and bottled eggnog sauce or
custard sauce flavored with rum.
Yields
6 servings
