As I sit here at the computer typing this month’s Daring Baker’s post, my ice cream cakes have not yet been assembled, and my ice cream maker has just finished churning out a batch of lemon ice cream. I’ve had 2 failed attempts at making a swiss roll, and used up the last bit of parchment paper, which I realize I badly need. I’m running late this July.
|From Adriana Baking|
There’s something about summer vacation that makes me want to let time drag by slowly, like honey dripping off a spoon. I’ve been on vacation for more than a month, and I haven’t yet looked over my list of things I want to accomplish. I’m aware that there are many baking goals for me to reach, and a couple of packets of summer work sent home last year for me to complete. And my excuse as to why I have done nothing? It’s summer! I’m taking it slowly this year; I know I won’t have the time to sit out on the balcony reading a good book in the bright afternoon light or spend leisurely time outside taking hundreds of pictures of plants and flowers, and bugs and bees in the next school year. I’ll be starting high school next year, and quite honestly, I’m trying not to think of it. Why waste precious summer days worrying about school and work? Even if it feels like I have all the time in the world at this moment, I know summer vacation will be over much too fast. It happens every year, and this year I’m prepared to make the best out of the (short) amount of time I have free from school.
|From Adriana Baking|
“I can always wait until August to start doing everything that has to be done,” I try to reassure myself. And I think I will.
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.
|From Adriana Baking|
I wanted to make something a little different this month, so I opted for individual ice cream cakes with a slice of the swiss roll on the bottom and on the top. I owe all credit for the flavor combination -lemon and mint ice cream- to my mother. It tastes just like a mint lemonade, and is by far the most refreshing ice cream I’ve made. After stacking the two ice creams on top of a slice of swiss roll, I wrapped a tempered piece of melted white chocolate around it to give it a cleaner look. We were required to make a fudge sauce, which I served alongside the cakes. I had lots of fun with this challenge and can hardly wait until August, when I’ll be sure to get a head start!
|From Adriana Baking|
Swiss Roll Ice Cream Cake
(Inspired by the recipe of the same name from the Taste of Home website)
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
- Preheat 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. I recommend flouring the pan as well because the swiss roll otherwise sticks. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake. Since I made individual portions I halved the recipe, and got about 6 cakes.
- 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 preheated oven and bake for about 10-12 minutes or till the center is springy to the touch. Be very careful not to over bake, or your swiss roll will be very hard to roll. I overbaked one and underbaked another. You’ll wnt to avoid either one!
- 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.
- 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.
Whipped Cream 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
Grind together the vanilla pieces and sugar in a food processor 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.
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
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. Set aside to cool .
Lemon Ice Cream
From Bon Appetite.com
Makes about 6 cups
3 cups heavy whipping cream
1 cup whole milk
1 1/4 cups sugar, divided
1 tablespoon (packed) finely grated lemon peel
8 large egg yolks
5 tablespoons fresh lemon juice
Combine heavy whipping cream, whole milk, 1 cup sugar, and grated lemon peel in heavy large saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk egg yolks, fresh lemon juice, and remaining 1/4 cup sugar in large heatproof bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and instant-read thermometer inserted into mixture registers 170°F to 175°F, about 5 minutes (do not boil). Strain custard into clean bowl; cover and chill until cold, about 3 hours. Freeze in your ice cream maker according to the manufacturer’s directions. Put ice cream in a shallow dish to freeze when done.
Fresh Mint Ice Cream
From The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz
Makes 1 quart
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves [I used chocolate-mint]
5 large egg yolks
Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. [I usually put the pan over medium heat and stir occasionally until I see it start to steam.] Add the mint leaves, and stir until they’re immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy cream into a large bowl, and set the strainer on top.
Rewarm the mint-infused mixture. [Again, I usually put it over medium heat, stirring occasionally, and watch for steam.] In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid 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 and coats the spatula. [You can test it by running your finger across the spatula coated with custard. It’s done when your finger leaves a definite trail that doesn’t flow back together.] Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. When done churning, put ice cream in a shallow dish to freeze when done.
Using a cookie cutter, cut out rounds of both flavors of ice cream and freeze. Place the ice cream rounds on top of a slice of swiss roll, and top with another slice of swiss roll. Return to freezer. To make the white chocolate strips, cut out strips of parchment or wax paper wide and long enough to wrap around a cake. Temper the chocolate and spread it evenly onto the strips. Wrap the strips of chocolate around the cakes, and return to the freezer to harden. When hard, peel of the strip of paper and serve.