Many people by now would be sick of Plumas winter weather- snow, followed by rain, followed by blizzard- but I'm one of those weirdos who loves the cold. Little is more exhilarating to me than hiking through crunching snow, surrounded by tall pines and waterfalls, and spotting the occasional bear track along way (yikes!).
So yesterday I had a hike planned, but by the time we reached Round Valley Reservoir (an alpine lake reached only by an unplowed, twisting mountain road) the wind had picked up and rain was mixing with snow, so we decided to go home and watch the Law & Order marathon and the Academy Awards ... and because the whole day was stretched ahead of me, I made an ice cream bombe.
I didn't set out to make anything so elaborate. The plan started as salted peanut ice cream, but because I had so many peanuts left over I made some brittle. Too many peanuts+no chocolate=not good, so I threw together my favorite chocolate cake- recipe halved- and some chocolate glaze and slowly built the bombe (okay, not technically a bombe since I formed it in a loaf pan, as opposed to in a dome-shape, but let's not dither) during commercial breaks.
Bombe, from the bottom up: layer of chocolate cake, layer of salted peanut ice cream, layer of crushed peanut brittle, another layer of salted peanut ice cream (wouldn't milk chocolate ice cream be divine?), another layer of chocolate cake, a layer of chocolate glaze, and topped with more crushed peanut brittle. Then it had to freeze for many hours until it was solid enough to handle, so I didn't get to try it until this morning (for breakfast, okay?).
Got a sweet tooth? Then this is for you- much like a frozen Snickers bar. It's pretty great, very American and fun, but I snacked on so much peanut brittle yesterday that I'm kind of sick of its flavor- for now. I need is another weekend snow day so I can mess around with some more combinations!