The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
Cake and Ice cream..Now that’s a combination that has the angels carousing in divine happiness..and who are we mere mortals to resist its exquisite pleasure.
To say we were thrilled at the prospect of making this dessert would be an understatement….and the end result did not disappoint. NOT ONE BIT. On the contrary it was a perfect dessert at a party we had a few weeks back that had my guests oohing and aahing like never before.
Taking a picture was another story altogether. Somehow the cake came apart by the time I took pictures so the pics I must admit belie its incredible deliciousness.
I made this dessert over the course of 4 days though it can be done in just a day. The ice creams took longer than I expected…..actually deciding what flavor of ice cream to make took even longer. But finally I chose to make a chocolate chip Ice cream and a caramel ice cream. Both turned out great….but sadly don’t have pictures. Maybe next time. Yes there will be a next time for sure. This one’s a keeper. Thanks Sunita.
Swiss roll ice cream cake
The Swiss rolls-
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ 3 oz of all purpose (plain) flour + 5 tblsp/40gm /2.5 oz of natural unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling-
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3. it should leave a trail on the surface for at least 10 seconds. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
9. Repeat the same for the next cake as well.
10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
12. Divide the cream mixture between the completely cooled cakes.
13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Chocolate Chip Ice Cream
from The Perfect Scoop
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 tsp. vanilla extract
5 ounces bittersweet or semi-sweet chocolate (not chocolate chips), chopped
Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens an coast the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze. Meanwhile, melt the chocolate until there are still small chunks, the residual heat will melt those. Gently add to the vanilla ice cream and mix well and freeze again.
Caramel Ice Cream (Glace Caramel) Recipe
Adapted from here
70 g sugar
80 ml cream
3 egg yolks
360 ml milk
1 vanilla pod
1. To make the caramel, put 45 g of the sugar in a heavy-based saucepan and heat until it dissolves and starts to caramelize – tip the saucepan from side to side as the sugar cooks to keep the colouring even. Remove from the heat and carefully add the cream (it will splutter). Stir over low heat until the caramel remelts.
2. Whisk the egg yolks and remaining sugar until light and fluffy.
3. Put the milk and vanilla pod in a saucepan and bring just to the boil, then strain over the caramel.
4. Bring back to the boil and pour over the egg yolk mixture, whisking continuously.
5. Pour the custard back into the saucepan and cook, stirring, until it is thick enough to coat the back a wooden spoon.
6. Do not let it boil or the custard will split.
7. Pass through a sieve into a bowl and leave over ice to cool quickly.
8. Churn in an ice-cream maker following the manufacturer’s instruction.
9. Alternatively, pour into a plastic freezer box,cover and freeze.
10. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture.
11. Freeze overnight with a layer of clingfilm over the surface and the lid on the container. Keep in the freezer until ready to serve.
The Hot fudge sauce
Preparation time-2 minutes
Cooking time-2 minutes
1 C / 230gms/ 8 oz of caster sugar
3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
2 tblsp /15gms/ 1 oz of cornflour/cornstarch
1 and ½ C /355ml /12 fl oz of water
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract
1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
Remove from heat and mix in the butter and vanilla. Keep aside to cool .
1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
3. Soften the chocolate chip ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
4. Add the fudge sauce over the chocolate chip ice cream, cover and freeze till firm . ( at least an hour)
5. Soften the caramel ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.
6. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
7. Keep the cake out of the freezer for at least 10 minutes before slicing.