Aahhhh, my favorite time of the month is here yet again. At the beginning of every month I log onto the Bakers Challenge to see what’s in store for me. Okay… I have plenty of time to prepare, think about my twist that I will put on it, maybe even plan a dinner party around it so I have plenty of people to eat it. All right, good to go. Well, in a organized, normal person’s life. So here I am, 10pm on the night of the 26th, once again scrambling to finish on time. The funny thing is, is that I have been baking quite a bit! (Just the wrong things)
This months challenge was hosted by Sunita at Sunita’s world- life and food. It is a recipe adapted from adapted from the Swiss swirl ice cream cake from the Taste of Home website. Slices of Swiss roll are used to line a bowl and then filled with vanilla ice-cream, hot fudge ice cream topping and chocolate ice cream. The recipe does not require a lot of hands on time, but definitely requires a lot of cooling and freezing time between layers. “You do not need an ice cream maker for this recipe. But if you will be using one, make sure you churn the ice cream according to the manufacturer’s instructions after mixing the ingredients”. Boy, was I happy when I read this line. Being in New York right now, and my ice cream maker is 3,000 miles away, I panicked when I first saw what we were supposed to be making. This was my first time making milk based ice cream without a mixer. I went to David Lebovitz’ awesome site and did some research on this. It was actually really easy. Beware of the calories in this one. A whole lotta heavy cream went into this puppy. Since the whole concept of making ice cream is beating the ice crystals while they are forming to make a smooth and creamy concoction, you need a lot of fat in it when doing it by hand. I followed his recipe for the chocolate ice cream, making my mine an espresso chip. I followed Sunita’s recipe for the vanilla, using dark brown sugar and a touch of almond extract (OMG, so good). I went with a coffee, frappicino-ish kind of flavor for this. What’s better than in iced coffee in the summer? If I make this again, I am going to try to do a red velvet swiss roll with a cream cheese ice cream. This was my original pick but my mom likes coffee a whole lot….
ESPRESSO CHIP- BROWN SUGAR VANILLA SWISS ROLL ICE CREAM CAKE (inspired by the recipe of the same name from the Taste of Home website)
The Swiss rolls- You will need two 9 x 11 jelly roll pans. I did not have this, but I have a 11 x 17 pan. I just cut the cake in half before rolling
Preparation time- 10 minutes
Baking time- 10-12 minutes
Rolling and cooling time- at least 30 minutes
Filling and rolling- 5-10 minutes
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 (I use PAM and parchment)
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
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,using your balloon whisk, add the eggs and sugar and beat till very thick; when the beater is 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 centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch. Spread a clean, slightly dampened 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.
Repeat the same for the next cake as well.
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. 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
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).
BROWN SUGAR VANILLA ICE CREAM
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, scraped of it’s seeds (use the leftover bean to scent your sugar bowl),or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of dark brown sugar
1/2 tsp almond extract
Whisk all of the ingredients together
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer about every 45 minutes and beat till smooth and return to the freezer. Do this 4-5 times and then set completely.
ESPRESSO STRACCIATELLA (adapted from David Lebovitz)
You can easily make Stracciatella ice cream with Italian-style chocolate chips:
Drizzle pure melted dark or milk chocolate (about 5 ounces, 140 g) over the almost-frozen mixture, then stir, breaking up the ribbons of chocolate as they start to freeze, to create little ‘chips’.
1 cup milk
A pinch of salt
3/4 cups sugar
1 vanilla bean
5 egg yolks
2 cup heavy cream
2 Tbsp instant espresso powder (such as Medaglia D’oro)
1 Tbsp cocoa powder
1/4 tsp vanilla extract
1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.
2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions OR pour the mixer into a stainless steel pan (I used a 9 x 13) and stir every 45 minutes as described above in the vanilla ice cream recipe. After about 2 hours, I drizzled melted bittersweet chocolate (about 3 oz) over the top, let it harden for about 1 minute, then stirred it all in to make the crackle.
1/2 Cup toasted, chopped almonds (optional) for in between the layers
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 cornstarch
1 and ½ C /355ml /12 fl oz of water
1 Tbsp instant espresso powder
2 oz Bitterweet chocolate
2 Tbsp dark rum (optional)
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract
In a small saucepan, over medium hight heat,put in everything except the vanilla, butter, and rum (if using). Stir constantly, until it boils and thickens – about 2 minutes. Take off the heat, whisk in the butter,vanilla and rum. Let cool completely.
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)
Spread the toasted almonds all over the vanilla layer, gently pressing them into the sides so they stick. Add the fudge sauce over this, cover and freeze until firm (at least 1 hour or more).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.