**AND DESSERTS**

Strawberry Ice Cream Angel Cake

Ice Cream:
1 1/2 lbs. strawberries
3/4 C. sugar, divided
2 T. lemon juice
4 egg yolks
1 1/2 C. whipping cream
1 1/2 C. milk

Wash, stem and slice the strawberries. Place 2/3 of them into a blender with 1/4 cup of the sugar and the lemon juice. Blend until smooth. Set aside.

Combine the egg yolks and remaining sugar in a medium bowl and whisk until thick and pale yellow, about 3 minutes. Set aside.

Heat the cream and milk in a large saucepan over medium heat just until bubbles begin to form around the edges, about 5 minutes. Pour about 1 cup of the hot milk mixture into the sugar and egg yolk mixture while stirring constantly. Return it to the milk mixture and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, about 4 minutes.

Let the hot liquid cool about 5 minutes, then stir in the puréed strawberries. Let cool to room temperature, then freeze according to the instructions with your ice cream maker.

Assembly:
6 large stemmed strawberries
1 (7-oz.) package chocolate coating
1 (1-lb.) angel food cake
3 C. whipping cream
1/4 C. powdered sugar

While the ice cream is freezing, coat the stemmed strawberries with the chocolate coating, then refrigerate.

Cut a very thin slice (about 1/4 inch) horizontally from the top of the cake. Set the top aside.
Working with a small sharp knife, carefully hollow out a "trench" in the middle of the cake about 3/4 inch from the sides; discard the part of the cake you cut out. Spoon or pipe the ice cream into the trench until it is even with the cake. (You will have leftover ice cream that can be served with the cake.) Layer the remaining sliced strawberries over the ice cream. Replace the top of the cake, wrap it well and freeze until solid, at least 2 hours or overnight.

Remove the cake from the freezer and let it sit at room temperature, 30 minutes. Meanwhile, whip the cream and the powdered sugar until stiff peaks form, about 3 minutes. Remove the top from the cake and pipe about 1/3 of the whipped cream on top of the strawberries. Replace the top, then pipe the remaining cream on top of the cake and decorate it with the chocolate-covered strawberries.

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Maui Madness

1/3 cup macadamia nuts -- coarsely chopped
2 tablespoons unsalted butter
4 slices fresh pineapple
1/4 cup molasses
2 tablespoons dark rum
1 tablespoon lemon juice
1 pint coffee ice cream

Lightly toast the nuts in a small dry skillet over medium heat, stirring, until they are golden and fragrant, about 2 minutes. Immediately remove from skillet to prevent burning.

Melt the butter in a medium skillet and cook the pineapple over medium heat, turning once, until tinged with gold, about 2 minutes per side. Stir in the molasses and simmer, spooning the sauce over the fruit, for 3 minutes. Transfer the pineapple to 4 shallow dessert bowls.

Add the rum and lemon juice to the skillet and simmer, stirring, until slightly thickened, about 2 minutes.

Place a scoop of the ice cream on each pineapple slice. Spoon the sauce over the ice cream. Sprinkle with the nuts and serve immediately.

4 servings