The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop.”
I was so excited about this challenge. I'd always wanted to try my hand at brown butter, baked Alaska and petit fours! Alas, I failed....I didn't allow enough time in my schedule to complete this challenge. I did make the ice cream part needed, so I'll share that recipe with you along with what should have been an awesome challenge recipe. Maybe one day when I have a bit more free time (oye!), I'll attempt this challenge.
I made Butterfinger Ice Cream. It's a basic vanilla ice cream with chopped Butterfingers in it. Yumm....it's so good...
The Recipe:
Butterfinger Ice Cream
Adapted from Kitchen Aid's French Vanilla Ice Cream
2 1/2 cups (590 ml) half-and-half
8 egg yolks
1 cup (235 ml) sugar
2 1/2 cups (590 ml) whipping cream
4 teaspoons (20 ml) vanilla
1/8 teaspoon (.5 ml) salt
2-3 Butterfinger candy bars, chopped
In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
Place egg yolks and sugar in mixer bowl. Whip using a whisk attachment. Mix about 30 seconds, or until well blended and slightly thickened. Continuing, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.
Using a container with a spout, pour mixture into your prepared ice cream maker. Churn until desired consistency. Add in chopped Butterfinger candy during last 2-3 minutes of churning. Immediately transfer ice cream into serving dishes (soft serve consistency), or freeze in an airtight container.
Enjoy With Love,
Christina
PS...Here are the challenge recipes in case YOU want to give them a try. You can also visit The Daring Kitchen for more information and to see this challenge as completed by others.
Vanilla Ice Cream
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (165g) sugar
1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
2 cups (500ml) heavy (approx 35% butterfat) cream
5 large egg yolks
1 teaspoon (5ml) pure vanilla extract
1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)
2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.
3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.
4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferably overnight.
5. Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine. See instructions from David Lebovitz: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html
Brown Butter Pound Cake
19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
3. Whisk together cake flour, baking powder, and salt.
4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
5. Stir in the flour mixture at low speed until just combined.
6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.
Chocolate Glaze (For the Ice Cream Petit Fours)
9 ounces (250g) dark chocolate, finely chopped
1 cup (250 ml) heavy (approx 35% butterfat) cream
1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar
2 teaspoons (10ml) vanilla extract
Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.
Meringue (For the Baked Alaska)
8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.
Assembly Instructions – Ice Cream Petit Fours
1. Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.
2. Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.
3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.
4. Make the chocolate glaze (see above.)
5. While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours, each 1.5”x1.5” (4cmx4cm).
6. Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it.
7. Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.
Assembly Instructions – Baked Alaska
1. Line four 4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.
2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.
3. Make the meringue (see above.)
4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.
5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.
6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaska on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.
Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts
Friday, August 27, 2010
Tuesday, July 27, 2010
Daring Bakers: Swiss Swirl Ice Cream Cake (August 2010)
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.
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
Enjoy!
Swiss Roll Ice Cream Cake
(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
Ingredients:
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
Directions:
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
Ingredients
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
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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):
Butter Pecan
Ingredients
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
Directions
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
Ingredients
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
Directions
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,
Christina
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
Enjoy!
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| 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
Ingredients:
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
Directions:
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
Ingredients
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
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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):
Butter Pecan
Ingredients
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
Directions
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
Ingredients
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
Directions
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,
Christina
Saturday, February 28, 2009
Daring Bakers - Chocolate Valentino (February 2009)
So, this being my first Daring Baker’s Challenge I anxiously awaited the recipe and was super excited when it was posted. The recipe was not for something I’d made before, but looked fairly simple.
The February 2009 challenge is hosted by Wendy of WMPE's" blog and Dharm of Dad-Baker ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.
So, I chose to use Lindt Milk Chocolate for the chocolate. They had said that the cake would come out tasting pretty much exactly like the chocolate you used, and since I like my treats sweet I thought this would be a good choice. (Not to mention I asked for some suggestions from a chef...is that cheating?)
First step: Melt the chocolate with the butter. I’m always a bit nervous when working with chocolate. I have a tendency to have it seize up on me or just become wrong. Luckily, it worked out great this time. Maybe my friend “butter” helped me along this time.
The February 2009 challenge is hosted by Wendy of WMPE's" blog and Dharm of Dad-Baker ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan.
So, I chose to use Lindt Milk Chocolate for the chocolate. They had said that the cake would come out tasting pretty much exactly like the chocolate you used, and since I like my treats sweet I thought this would be a good choice. (Not to mention I asked for some suggestions from a chef...is that cheating?)
First step: Melt the chocolate with the butter. I’m always a bit nervous when working with chocolate. I have a tendency to have it seize up on me or just become wrong. Luckily, it worked out great this time. Maybe my friend “butter” helped me along this time.
Before
After
Second step: Add the egg yolks. Other than a minor mishap when separating the eggs, this part was fairly simple.
Third step: Whip the egg whites, fold into mixture. So this is the step that had me the most worried (once my chocolate was done!). I’m not super confident that I knew what stiff peaks really meant. We got a warning that if we over did the eggs that the cake would be dry….certainly didn’t want that! I think I did ok with this step, my cake was anything but dry…maybe even too moist, so I maybe should have gone a bit further with the eggs. Folding the egg whites in I accidentally didn’t fold, but beat in the first third…this could have also compromised the finished product a bit (ahh, the joy of learning new things!).
Ready to Mix!
Folded
Fourth step: Bake! This is the easy part, letting the oven do its thing. The cake did fall a bit after it cooled. But I trudged on into the ice cream portion of the challenge.
Before
After
Now, those that know me, know that I’m not afraid of making ice cream. My vanilla and chocolate have been requested treats during the summer months. So, I wanted to actually challenge myself a bit and try a new ice cream recipe. I love the flavor combinations of peanut butter with chocolate and chocolate with mint…so I couldn’t decide what to make. I ended up making both: Thin Mint Ice Cream and Peanut Butter Ice Cream. I realize now that I’m a fan of custard based ice creams versus these milk based (Philly-style?) ice creams. Challenge was a success…I learned something!
To plate the finished products I broke out my fine china and used a cookie cutter to cut the cake. You can see in the photo that the cake was still a bit ooey-gooey. It tasted wonderful. Since I have to be careful with my sugars I didn’t eat too much, but it got raves at the office the next day…and I didn’t bring any home.
Overall, I loved this recipe, had a great time with the challenge and am anxiously awaiting the March challenge!
Below are the finished products and recipes:
Chocolate Valentino with Peanut Butter Ice Cream
Chocolate Valentino with Thin Mint Ice Cream
Recipes:Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
Peanut Butter Ice Cream
From Ice-Cream-Recipes.com
Thin Mint Ice Cream
From Bumzwife Personal Blog
Note on the Thin Mint Ice Cream: I don't know Bumzwife, the recipe was found doing a search. I added about a capful of peppermint extract to this.
Enjoy with love,
Christina
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