I apologize in advance, this blog post will be short…lots going on this summer!
This recipe seemed like a fun one to try to beat the dog days of summer. It took a bit of planning ahead because of the two different types of ice creams. I’ve made lots of ice creams before so the hardest part on those was deciding what flavors to use. I finally settled on Butter Pecan and Pistachio. Both were yummy on their own, though the butter pecan’s texture was a bit icier than I’d had liked and the pistachio had a bit of an odd aftertaste (maybe just me?!). Both worked well for the end product though.
The part that had me the most nervous were the swiss rolls. I was nervous because I have such lousy luck with “rolls.” I’ve tried pumpkin rolls and buche de noel (those fun chocolate logs at Christmas) with little to no success. I’m not sure what I do wrong, but I think it may have something to do with the towel or cooling process (any tips?!).
This cake “roll” was not much different except that I pressed on. I followed the recipe to the letter, even went out and purchased the exact size pan recommended. My cakes first stuck a bit to the pan (ok, so I did forget to use parchment), then when I unrolled them they cracked like they always do…:::SIGH::: Like I said though, I pressed on and filled them with the whipped cream anyway (which, is divine!! USE THE FULL VANILLA BEAN!).
I decided that the best way to cut things from the freezer (the frozen swiss rolls, end product) is with an electric knife….such clean, quick work! :-) The assembly was easy, though a bit time consuming (waiting for each step to freeze before moving to the next). So again, plan ahead.
Overall, this recipe was a challenge (the rolls still beat me I feel), but it was a fun way to have an ice cream cake. Personally, I think I’d use the store bought stuff in a pinch…Little Debbie does a wonderful roll and some of those store bought ice creams are great…though my homemade ones are pretty good too.
To see other Daring Bakers' creations and get a downloadable PDF of the recipes, visit: The Daring Kitchen
|The Glamour Shot!|
(Inspired by the recipe of the same name from the Taste of Home website)
The Swiss Rolls:
Preparation time: 10 minutes
Baking time: 10 - 12 minutes
Rolling and cooling time: at least 30 minutes
Filling: 5 - 8 minutes
Filling and rolling: 5 - 10 minutes
6 medium sized eggs
1 C / 225 grams caster sugar /8 oz + extra for rolling
6 TBS. / 45 grams/ a pinch over 1.5 oz of all purpose (plain) flour + 5 TBS. /40 gram / a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 TBS. /30 ml / 1 fl oz of boiling water
a little oil for brushing the pans
For the filling:
2 C / 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 TBS. / 70 grams / 2.5oz of caster sugar
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.
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.
Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or till the center is springy to the touch.
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
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.
Repeat the same for the next cake as well.
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.
In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
Divide the cream mixture between the completely cooled cakes.
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).
Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
Vanilla Ice Cream
Preparation time: 5 minutes + freezing
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115grams/ 4 oz of granulated sugar
Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
Hot Fudge Sauce
Preparation time: 2 minutes
Cooking time: 2 minutes
1 C / 230 grams / 8 oz of caster sugar
3 TBS. / 24 grams /1.5 oz of natural unsweetened cocoa powder
2 TBS. /15 grams / 1 oz of corn flour/cornstarch
1 ½ C / 355 ml /12 fl oz of water
1 TBS. /14 grams/ 1 oz butter
1 tsp/ 5 ml / .15 fl oz vanilla extract
In a small saucepan, whisk together the sugar, cocoa powder, corn flour 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.
Chocolate Ice Cream
Preparation time: 5 minutes + freezing
2 C / 500 ml whipping cream
1 C / 230 grams / 8 oz caster sugar
3 TBS. / 24 grams / 1.5 oz of natural unsweetened cocoa powder
Grind together the sugar and the cocoa powder in a food processor.
In a saucepan, add all the ingredients and whisk lightly.
Place the pan over heat and keep stirring till it begins to bubble around the edges.
Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
Swiss Roll Ice Cream Cake Assembly:
Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).
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).
Soften the vanilla 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).
Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. (at least an hour).
Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.
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.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.
Ice Creams I Used (From Foodnetwork.com):
1 tablespoon unsalted butter
2/3 cup chopped pecans
1 (13-ounce) can evaporated milk
1 (3 3/4-ounce) package instant French vanilla pudding mix
1 cup sugar
1 teaspoon vanilla extract
3 cups whole milk
Melt the butter in a small saucepan. Cook the pecans over low heat until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool. In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturers' instructions. Add the pecans 10 minutes into the freezing.
Pistachio Ice Cream
1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract
Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
Enjoy With Love,