Happy Gay Pride!
Barbra and I have become rather close over the last few months. At least it’s felt that way as I’ve been listening to her intimate 966-page autobiography My Name is Barbra on Audible. The legend herself reads to me while I’m folding my laundry. She speaks very slowly, so I recommend adjusting your settings to 1.2x speed (like mid-90s Touring Barbra, but don’t rev it up any further—at 1.3x, you get Woody Allen).
If you are a Barbra fan (I certainly am, the lady and her music have scored many of my memories), the Audible version with musical clips and ad libs is the way to go: it’s like sitting next to her during an episode of Coffee Talk with Linda Richman as she tells you frankly about her career and love life—as well as what she wore and perhaps most importantly, what she ate. Now speaking of coffee...
Let Barbra tell you about it herself, from My Name is Barbra:
“There’s nothing like a big, fresh scoop of McConnell’s Brazilian Coffee packed into a crisp cone and handed to you at their store in Santa Barbara. Maybe it’s the intensity of the flavor, made with real coffee beans, the smooth, rich texture…”
Music to my ears.
Let Barbra tell you about it herself, from My Name is Barbra:
“There’s nothing like a big, fresh scoop of McConnell’s Brazilian Coffee packed into a crisp cone and handed to you at their store in Santa Barbara. Maybe it’s the intensity of the flavor, made with real coffee beans, the smooth, rich texture…”
Music to my ears.
In honor of Barbra and coffee ice cream (my personal favorite), I am including this outrageous recipe for Coffee and Fudge Ice Cream Cake with the suggestion that you try making it with McConnell’s ice cream! You can use fudge sauce from a jar, of course, for time’s sake or convenience. The rest is more a matter of assembly than the baking and precision required of other cakes.
And scroll down for BONUS MATERIAL—Barbra’s homemade coffee ice cream. It’s like...buttah!
Coffee and Fudge Ice Cream Cake
Adapted from halfbakedharvest.com
Serves 10
INGREDIENTS
FUDGE SAUCE:
1 cup unsweetened cocoa powder
1/2 cup heavy cream
1/2 cup honey
2/3 cup granulated sugar
1 stick (8 tablespoons) salted buttah
1 teaspoon vanilla extract
salt
CAKE:
1 pint chocolate ice cream
1 pint coffee chip ice cream
1 pint vanilla ice cream
18-20 sheets graham crackers
1 cup heavy cream
1 tablespoon powdered sugar
METHOD
1. To make the fudge sauce: Combine the cocoa powder, cream, honey, sugar, and buttah in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes, or until the buttah and chocolate are melted and the sauce is smooth. Remove from heat, stir in the vanilla, and a pinch of salt. Let cool for 10 minutes.
2. Line an 8-inch square baking pan with parchment paper.
3. Press the chocolate ice cream into the bottom of the pan, top with a layer of graham crackers, then about 1/3 cup of fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the coffee ice cream, another layer of graham crackers, and then 1/3 cup fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the vanilla ice cream, and then the final layer of graham crackers. Cover and freeze for 6 hours or overnight.
4. Keep the remaining fudge sauce in the fridge.
5. When ready to serve, warm the fudge sauce for 30 seconds to 1 minute. Run a knife around the edges of the cake to loosen, then invert the cake onto a platter and remove the paper. Pour the fudge sauce over cake and freeze 5 minutes.
6. Meanwhile, whip the cream and sugar with an electric mixer until soft peaks form. Dollop the cream over the cake. If desired dust with cocoa powder. Slice and serve immediately.
BONUS MATERIAL: 
Coffee and Fudge Ice Cream Cake
Adapted from halfbakedharvest.com
Serves 10
INGREDIENTS
FUDGE SAUCE:
1 cup unsweetened cocoa powder
1/2 cup heavy cream
1/2 cup honey
2/3 cup granulated sugar
1 stick (8 tablespoons) salted buttah
1 teaspoon vanilla extract
salt
CAKE:
1 pint chocolate ice cream
1 pint coffee chip ice cream
1 pint vanilla ice cream
18-20 sheets graham crackers
1 cup heavy cream
1 tablespoon powdered sugar
METHOD
1. To make the fudge sauce: Combine the cocoa powder, cream, honey, sugar, and buttah in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes, or until the buttah and chocolate are melted and the sauce is smooth. Remove from heat, stir in the vanilla, and a pinch of salt. Let cool for 10 minutes.
2. Line an 8-inch square baking pan with parchment paper.
3. Press the chocolate ice cream into the bottom of the pan, top with a layer of graham crackers, then about 1/3 cup of fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the coffee ice cream, another layer of graham crackers, and then 1/3 cup fudge sauce. Freeze 15 to 30 minutes. Remove from the freezer, add the vanilla ice cream, and then the final layer of graham crackers. Cover and freeze for 6 hours or overnight.
4. Keep the remaining fudge sauce in the fridge.
5. When ready to serve, warm the fudge sauce for 30 seconds to 1 minute. Run a knife around the edges of the cake to loosen, then invert the cake onto a platter and remove the paper. Pour the fudge sauce over cake and freeze 5 minutes.
6. Meanwhile, whip the cream and sugar with an electric mixer until soft peaks form. Dollop the cream over the cake. If desired dust with cocoa powder. Slice and serve immediately.
This recipe is excerpted from Roberta Ashley’s 1967 cookbook Singers & Swingers in the Kitchen-The Scene Makers Cook Book.
Barbra Streisand’s Homemade Ice Cream Recipe
Ingredients
for the ice cream
1 cup whole milk
24 marshmallows
1 teaspoon instant coffee
1 cup heavy cream
Directions
Turn your refrigerator to the coldest point. Pour milk into a saucepan, heat, and gradually add the marshmallows. Mix until the mixture is smooth; add the instant coffee. Let it cool a bit. Whip the cream until stiff.; mix cream and marshmallow mix together and pour into an empty ice tray. Freeze.
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