What I have for you today is my rendition of an Ice Cream Gâteau.  Ice cream gâteau is easy to prepare, yet looks spectacular.  By using a layer of parfait for both visual and textural contrast will add the finishing touches just before serving. For my version, I had an abundance of lady fingers in the pantry, so I utilized them as a thin layer base sponge cake for the gâteau.  As pictured here, is a homemade Simple Vanilla Ice Cream (once frozen, unmold the dessert onto a chilled platter, decorate and refreeze) topped with finely chopped skinned pistachio nuts and Ghirardelli Dark Chocolate shavings.

Directions:

1.  Spoon the first layer of pistachio ice cream into the base of the mold.  It is important to make the layers even in-depth, so do not over fill the mold with the first layer.  Place the thin sponge cake (optional, moistened with a drizzling of a liqueur such as Crème de Cacao) on top of the first layer of pistachio ice cream.  Cover the gâteau and freeze.  When ready, unmould the gâteau by inverting the mold.

2.  Decorate the gâteau by spreading a thin layer of homemade whipped cream (1 cup heavy cream, 1 tablespoon confectioner sugar, 1 teaspoon vanilla extract.  In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.) around the side and pressing on skimmed, chopped pistachio nuts.  Cover the top with cream and top with chopped pistachio nuts and chocolate shavings.  The gâteau can be returned to the freezer at this stage and transferred to the refrigerator about 10 minutes before serving.  Finish it with chocolate decorations (optional).  Bon Appetit!–gcc

Original recipe adapted from Le Cordon Bleu (Dessert Techniques) Cookbook