http://foodtease.com/2009/06/sweetbreads-duck-breasts-ice-cream-cake-and-more For David's birthday we decided, rather than going out for a meal (sorry Laredo but your options for fine dining are limited at best), that we would cook a 5 course meal. We started with Chilled Cucumber Cream Soup with Smoked Salmon Ribbons, followed by Cured Chorizo and Parsley on Toasted Bread, followed by Sauteed Sweetbreads with Caramelized Onions, then Rosemary Duck Breast with Rustic Potato Gnocchi (the rustic part meaning that it looks a bit ugly but tastes good), and a radish and sprout salad. As per his request, David's birthday cake selection was an ice cream cake. I didn't have a recipe for an ice cream cake so I kinda winged it and I have to say that, even if its only in this one instance, I am a culinary genius. It worked out beautifully and to be honest was quite easy -- the only catch is that you need an ice cream machine. Bittersweet Chocolate Ice Cream Cake 2 cups oreo cookie crumbs3 tbsp butter, meltedheavy cream1/2 cup milk2 cups light creamegg yolkssugar4 oz. bittersweet chocolate, crushed4 oz. chocolate toffee bar, crushed Line a springform pan with wax paper on the inside and aluminum foil on the outside.Combine the oreo crumbs with the butter and mix until the texture of wet sand.Press firmly into the bottom of the springform pan. Chill.In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.Slowly pour in the yolk mixture, while stirring. Reduce heat to medium low and stir constantly for 10 minutes.Add the crushed bittersweet chocolate, stirring to melt completely. Transfer the pot to an ice bath. Chill mixture completely in fridge.Transfer to an ice cream machine and process. Spread mixture over the chilled oreo crust. Cover and transfer to freezer. Freeze overnight.In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer. Meanwhile, beat 5 egg yolks with 1/2 cup sugar.Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.Transfer to an ice bath and then chill completely in fridge.Pour into an ice cream machine and process. While mixing in machine, add the crumbled chocolate toffee bar.Spread mixture over top the frozen chocolate layer. Cover and freeze overnight. Less