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The Honolulu Advertiser
Nobriga clan's favorite indulgences | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, October 24, 2007

TASTE
 Nobriga clan's favorite indulgences

 •  Sweetened cause

By Wanda A. Adams
Advertiser Food Editor

'TEMPER' TIP

Whatever ice cream dessert you make, second-generation ice-cream maker David "Buddy" Nobriga, offers this tip: Remove ice cream from the freezer and "temper" in your refrigerator for about 20 to 30 minutes while preparing the crust for this recipe. This allows the ice cream to evenly thaw and maintain its texture.

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Ice cream maker Cathy Nobriga Kim of Maui's Roselani Tropics Ice Cream enjoys her favorite dessert plain and simple, unadorned. But she also likes creating ice cream confections. Her first job in the family business was making "novelties" (decorated cones, bars and such).

Here are some Nobriga family favorites. First, a layered dessert using Roselani's best- and longest-selling ice cream flavor, haupia.

HAUPIA POUND CAKE TRIFLE

  • 1 large (16-ounce) homemade or frozen pound cake (like Sara Lee)

  • 1 (56-ounce) carton Roselani Tropics haupia ice cream, softened in refrigerator

  • 3 to 4 tablespoons honey

  • 3 to 4 tablespoons chopped nuts of your choice

  • 1 tablespoon cinnamon

    With hands, break up pound cake. In each of 8 to 10 tall parfait glasses, layer cake, softened ice cream, drizzle of honey, nuts and a sprinkle of cinnamon. Continue layering ingredients to the top of each glass.

    Makes 8 to 10 servings.

  • Per serving (based on 10 servings): 560 calories, 27 g fat, 14 g saturated fat, 175 mg cholesterol, 300 mg sodium 72 g carbohydrate, 1 g fiber, 54 g sugar, 8 g protein

    Known to many as "Auntie Cathy," Kim comes up with desserts that serve a crowd for her frequent clan gatherings. This is an "eat till you sleep" kind of indulgence, she says. The recipe, Christmas favorite in the Kim household, makes two large pans.

    Note: You need freezer space, and the recipe must be prepared 24 hours in advance. Recipe can be cut in half, if desired.

    AUNTIE CATHY'S MOEMOE DESSERT

    FOR THE BUTTER-CRUNCH CRUST:

  • 1 cup flour

  • 1/2 cup diced macadamia nuts

  • 1/4 cup Maui Brand Raw Sugar

  • 1/2 cup butter, slightly softened

    FOR THE FILLING:

  • 1/2 gallon Roselani Tropics chocolate macadamia nut ice cream*

  • 1/2 gallon Roselani Tropics fresh brewed coffee ice cream*

  • 1/2 gallon Roselani Tropics classic macadamia nut ice cream*

    FOR THE TOPPING:

  • 1 (1-pound) bottle chocolate fudge topping (NOT hot fudge)

  • 18 chocolate cookies with vanilla cream filling, crushed (such as Oreos)

    Mix together flour, nuts and sugar and cut in butter with forks or fingers. Mix all ingredients for the butter crust crunch and pat into a 9-by-13 inch baking pan or dish. Bake at 400 degrees for 15 minutes. Cool. Place crust in freezer while preparing the ice cream filling.

    Each tempered half-gallon will be evenly distributed between pans. Remove chocolate mac-adamia nut ice cream from refrigerator first and reblend in a standing mixer or with an electric mixer until smooth but still firm. Evenly distribute ice cream over crust. Return to freezer. Follow the same process with fresh brewed coffee ice cream. Top it off with the third layer of classic macadamia nut ice cream. Place both pans in freezer overnight.

    Spread fudge topping over ice cream in both pans then sprinkle crushed cookies evenly over fudge.

    Makes 24 servings (12 servings per pan).

  • Per serving: 800 calories, 54 g fat, 27 g saturated fat, 250 mg cholesterol, 350 mg sodium, 65 g carbohydrate, 1 g fiber, 55 g sugar, 12 g protein

    * Ice cream should be slightly softened in refrigerator before use.

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
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