I am ashamed to admit that it's almost August and I have yet to make 1 quart of ice cream! Naturally when I saw that the Daring Bakers' challenge required that I make 2 ice creams I was jumping for joy! Although there are a lot of individual components that go into this ice cream cake it really is sooo easy. I found the most challenging thing to be the chilling times. I love to start things when I get home from work which inevitably forces me to wake up at 2am to do something in the kitchen--I swear I will never learn. This being my 1st challenge I had the newbie fear of straying to far from the original recipe so the only things I switched up were the ice creams. I (and of course Nate) love, love, love butterscotch, seriously! So butterscotch was one ice cream and I decided that rather than do chocolate, vanilla would balance out the richness from the butterscotch (man was it rich) plus Philadelphia style vanilla ice cream is the easiest thing to make--EVER! All in all this was a really fun challenge, perfect for the hot New England summer :)
Swiss roll ice cream cake (inspired by the recipe of the same name from the Taste of Home website)
The Swiss Rolls-
Ingredients:
6 eggs
1 cup sugar + extra for rolling
6 tbsp all purpose flour
5 tbsp unsweetened cocoa powder, sifted together with flour
2 tbsp boiling water
Oil for brushing the pans
1. Preheat the oven to 400 deg F approximately. Brush the baking pans (11 x 9 inches) with a little oil and line with greaseproof baking paper.
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. 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 center 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.
Ingredients:
2 cups whipping cream
1 tsp vanilla extract
5 tbsp sugar
2. Divide the cream mixture between the completely cooled cakes.
3. 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 until needed, seam side down.
Hot Fudge sauce-
Ingredients:
1 cup sugar
3 tbsp unsweetened cocoa powder
2 tbsp cornstarch
1½ cups water
1 tbsp butter
1 tsp vanilla extract
1 cup sugar
3 tbsp unsweetened cocoa powder
2 tbsp cornstarch
1½ cups water
1 tbsp butter
1 tsp vanilla extract
1. In a small saucepan, whisk together the sugar, cocoa powder, cornstarch and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool.
Butterscotch Ice Cream-
Ingredients:
1 cup firmly packed brown sugar
2 tbsp butter
1 tbsp vanilla
2 tsp bourbon (optional)
1 1/2 cups whipping cream
2 cups half-and-half
6 large egg yolks
1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and bourbon, if using.
2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
5. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Serve softly frozen, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours or up to 1 week.
Ingredients:
2 cups heavy cream
1 cup half and half
3/4 cup sugar
1 tablespoon vanilla extract
1. In a bowl, stir together the cream and half and half. Add the sugar and whisk until the sugar is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.
2. Cover the cream mixture with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
3. Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer’s instructions.
Assembling the Cake-
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 saran wrap.
3. Arrange the slices at the bottom of the bowl, with their seam sides facing each other and continue to arrange them to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze until the slices are firm (at least 30 minutes).
5. Add the fudge sauce over the vanilla ice cream, cover and freeze until firm (at least an hour).
6. Soften the vanilla ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours until completely set.
2 tbsp butter
1 tbsp vanilla
2 tsp bourbon (optional)
1 1/2 cups whipping cream
2 cups half-and-half
6 large egg yolks
1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and bourbon, if using.
2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Philadelphia-Style Vanilla Ice Cream-
2 cups heavy cream
1 cup half and half
3/4 cup sugar
1 tablespoon vanilla extract
1. In a bowl, stir together the cream and half and half. Add the sugar and whisk until the sugar is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.
2. Cover the cream mixture with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
3. Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer’s instructions.
Assembling the Cake-
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 saran wrap.
3. Arrange the slices at the bottom of the bowl, with their seam sides facing each other and continue to arrange them to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze until the slices are firm (at least 30 minutes).
4. Soften the butterscotch ice cream. Take the bowl out of the freezer, remove the saran wrap and add
the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cove
the bowl with plastic wrap and freeze until firm ( at least 1 hour).
5. Add the fudge sauce over the vanilla ice cream, cover and freeze until firm (at least an hour).
6. Soften the vanilla ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours until completely set.
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the saran wrap. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water.
8. Slice, serve and enjoy :)
