Archive for the ‘ice cream’ Category

Today is supposed to a beautifully hot day here in Calgary. At least 28C (which is around 85F) by midday – way above for the end of summer. It’s funny how I now think of the end of August as the end of summer. Back east the end of summer is more like the middle of October, but since my little one is starting kindergarten next week (Aghh!) it seems that the time is right for summer weather to start coming to an end. Just not today. So… it’s perfect weather for ice cream. We make a lot of ice cream in this house. I should write more and post way more recipes, but then, there are a lot of things I should be doing. I am a clumsy writer, and find it painstaking to take the time and write as often as I should. I am always amazed when I look at other blogs and people post everyday. Where do they find the time?! I can’t imagine myself ever getting that focused. One can always dream though…  Okay, back to ice cream. I made this a few weeks ago for a BBQ along with some other flavors and this one was the clear winner. After receiving a phone call the other day from my friend for step by step instructions, I promised that I would post the recipe. Andrea (my friend) just bought herself an ice cream maker after our discussion about the benefits of owning one and making your own vs. buying at the store. So I made the base the other evening and whirled this up last night.

When I say this is good, that really is an understatement. It’s rich and creamy, with an almost vanilla pudding like flavor, offset by the bright tanginess of the raspberries. The bits of dark chocolate round the whole thing out. This is one recipe with great “mouthfeel”. What I really love about this is that it does not contain eggs. I am not a big fan of custard style ice cream (sorry David Lebovitz), since  what I really want to taste is cream, not eggs. I find this style much more refreshing than egg based ice creams. So get out your ice cream maker and,  Bake on!

Ice Cream Base

1 Cup (8 oz) heavy whipping cream (32-36%)
1 3/4 Cup (14 oz) whole milk, divided
1/2 c (4 oz) granulated sugar
1/4 Cup (2 oz) light corn syrup
1/8 tsp salt
2 Vanilla beans or 1 vanilla bean + 1/4 tsp pure vanilla extract or 3 tsp pure vanilla extract
3 Tablespoons nonfat dry milk powder
2 Tablespoons cornstarch
3/4 C (3 oz/90 g) chocolate chips (I like to use bittersweet chocolate not so finely chopped)

Raspberry Swirl

1 1/2 c (12 oz) fresh or frozen raspberries
1/4 C (2oz) light corn syrup
1 tsp fresh lemon juice
1 Tablespoon cornstarch

In a small dish, mix together 3/4 whole milk, milk powder, cornstarch and vanilla extract (if using) together, stirring until everything is dissolved and smooth. Set aside.

In a medium saucepan, combine the cream, remaining whole milk, corn syrup, and salt. Split the vanilla beans lengthwise and scrape the seeds into the cream mixture (save the pods for your sugar bowl or add to your bottle of vanilla extract.
Cook over medium heat, stirring every few minutes, until the mixtures gets hot and starts to steam (but do not let it come to a boil). Whisk

the cornstarch slurry

in the cornstarch mixture (also called a slurry), and cook, stirring constantly, until the mixture comes to a boil over medium-low heat.  Simmer over low heat for about 2 minutes until it thickens up. Oh, don’t forget to keep stirring; this prevents any lumps from forming. Take it off the heat and pour into a storage container to cool. Getting back to the lumpy thing I just mentioned, if you see any lumps just strain the mixture should a sieve. This should not happen if you stir the whole time, but no big deal if it does..

Once in a storage container, place a piece of plastic wrap directly onto the surface of the mixture to prevent a “pudding skin” to form. Refrigerate until completely chilled before moving on.

A note on chilling: I pop mine in the fridge overnight to get cold. Not only is it chilling the base but it also lets the flavors bloom. Now, that being said, if you just can’t wait you can always give a cold water bath. To do this, place a metal bowl in the freezer to get cold while you cook the base.  Get a larger metal bowl and fill it with ice and salt (just like the they used to make it). The salt makes the ice colder; don’t ask me how. Place the smaller bowl on top and fill with your hot mixture and stir until the mixture has cooled to below 40 F. Just be careful not to get any salty ice water into your ice cream…

Make the Raspberry Mixture

Combine the raspberries ,corn syrup, and lemon juice in a small saucepan and bring to a boil over medium heat. Simmer for a few minutes. Combine the cornstarch with 2 tablespoons water and mix well. Add to the raspberries and cook for another 1-2 minutes, or until lighlty thickened. Strain the sauce through a sieve to remove the seeds. You should have about 1/2 cup left. Chill until cold.

Make your Ice Cream!

Freeze the base according to the instructions on your ice cream maker. It seems like these days they are all pretty much the same; pour it in and press the start button… I usually check mine after about 15-20  minutes to see if it’s firm and creamy. Add the chocolate and whirl for another minute to combine.

Spoon about 1/6 the ice cream into an airtight container. Top with a few spoonfuls of the raspberry sauce and repeat until everything is finished and nicely layered.

Serve right away for soft serve of place in the freezer for a few hours to set up. when ready to serve let it sit out for 10 minutes to let it soften a bit for easy scooping. dig in vertically so you get the swirl effect.

One for me….

and one for you….

Recipe adapted from: Scoop by Ellen Brown. A great book to own.

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Summer’s here, and the time is right… for ice pops! Rhubarb ice pops to be more precise. The rhubarb plant out back is gigantic right now, the weather has been sunny and hot, and my little one loves ice pops. The perfect combination.

These are simple to make and so sweet and tangy. It seems almost every store now carries ice pop molds, but if you don’t have any, no problem. Dixie or small plastic cups and wooden popsicle sticks work just as well. All you need to do is pour the mixture in, cover with plastic wrap and then insert the wooden stick in.The plastic wrap will hold the stick upright. For a more grown up version, add a shot of mango liqueur or tequila…


2 Cups (8 oz or about 5 stalks) rhubarb, cut into small pieces
1/2 C (4 oz) granulated sugar
3/4  C  (6 oz)water
1 Vanilla pod
1 inch piece fresh ginger
1/4 tsp ground ginger
1/4 C (2 oz) heavy cream

Place everything except the ground in a saucepan and bring to a boil. Let simmer for 15-20, or until the rhubarb is nice and soft. Remove the knob of fresh ginger; discard. Take out the vanilla bean, slice open and scrape out the seeds; place the seeds back into the pot. Rinse off the pod and throw into your sugar bowl (this will fragrance your sugar for the next time you bake). Stir in the ground ginger.

Place the rhubarb mixture into your food processor or blender and whirl until smooth. Add the cream and blend thoroughly.

Carefully pour into your  ice pop molds and freeze until set. Enjoy!

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So the Bakers Challenge this month was very interesting…. Maple mousse, bacon, edible containers?….  Love it!

This months challenge was brought to us by Evelyne of  Cheap Ethnic Eatz. The really cool part is that challenge was teamed up with the Cooks Challenge,  so there will be a slew of ideas, both savory and sweet.  I think it was a really fantastic idea and pushed people s creativity to think outside the box- oh wait- I meant ” inside” the box.  I am so impressed (and jealous) of how creative my fellow bakers are.

I made two versions over the course of the month. The first one was a chocolate shortbread/bacon-chocolate ganache/maple mousse concoction. The combination of chocolate, bacon, and maple mousse was soooo tasty. The second version was a maple-walnut pizzelle bowl filled with a vanilla-cream cheese-maple ripple ice cream, topped with bacon-chocolate bark. I served this at a dinner party and while the ice cream got rave reviews, the bacon-chocolate combo is not for everyone . I think it is a great combination, but while I loved it with the chocolate shortbread, I would leave it off the ice cream next time (at least for the company). The maple mousse was fantastic but sweet- I guess that is why the bacon works so well with it. I made 1/2 of this recipe as it makes too much for my small household.


Maple Mousse:

• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks
• 1 package (7g/1 tbsp.) unflavoured gelatine
• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)

1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.
5. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour

Chocolate Brittany Shortbread:
– this recipe is from  Alain Ducasse. I used my digital scale to 1/4 the recipe

1 1/2 +  1/3C (225g) All purpose flour
1 Tablespoon + 2 tsp  (12 g) cocoa powder
2 1/2 tsp baking powder
1/2 tsp fleur de sel
1/2 C (125 g) unsalted butter
1/2 C (100 g) granulated sugar

Cream the butter and sugar until light and fluffy. Whisk the dry ingredients together and slowly add them to the butter sugar mixture until well combined. Divide the dough in half. Roll the dough out between 2 pieces of parchment paper until 1/8 inch thick. Place the entire sheet on a baking sheet and place  in the fridge for at least 1 hour.

Preheat your oven to 350 F. Line a baking sheet with parchment paper.

Take the dough out of the refrigerator and cut into desired shapes. I used  the bottom of a large piping tip to cut out my circles and then placed them into the bottom of a wilton brownie pop mold to make a small cup shape. I then cut out triangle shapes and placed them over a round mold to bake, then used a 3 inch round crimped cutter for the bases.

Bake for 8-10 minutes or until set.

Bacon-Chocolate Ganache:

Note- make this as bark, leave out the cream and butter. just melt the chocolate and then add the bacon

4 slices good quality bacon, cooked crisp.
6 ounces (150 g) bittersweet chocolate
1/2 c (150 ml) heavy cream
1 Tablespoons unsalted butter

2 Tablespoons maple sugar and 1 tsp course fleur de sel for sprinkling

Prepare a baking sheet with a  or parchment

Finely mince the bacon; set aside. Chop the chocolate and place in a bowl. Heat the cream until almost boiling, then pour over the chocolate and let it sit for 3 minutes. Whisk this until smooth and then add the butter and keep whisking until it is fully incorporated and velvety in texture. Stir in the bacon.  Immediately pour out onto the silpat and spread into a thin layer. After 15 minutes sprinkle with the maple sugar and salt.  Place in the fridge to set, about 1 hour.

The sauce on the plate is 1/4 C pure maple syrup, reduce it by a third, take off the heat and add 1 Tablespoon Creme de Cacoa. Stir briskly.

Assembly: Cut out a piece of ganache the same size or smaller than your cookie base. Place this on top of the cookie.  Your “container” cookie should have the edges dipped in chocolate then rim them with some bacon powder (grind your bacon super fine). Adhere this cookie to the bottom cookie with a dab of melted chocolate. Pipe in the maple mousse.



Pizzelle cookies do require a pizzelle maker. Mine was given to me by a dear friend who never once used it.You can buy one new but I would check garage sales or ask some of your friends. People have the strangest things… To shape them I used small bowls. As soon as the pizzelle comes off the press I placed it on an upside down bowl and immediately placed another bowl right over it. It only takes about 10 seconds to cool completely. You need to work fast so don’t have any anything else going on while making these. These cookie edges were dipped in some warm dulce de leche and then some ground walnuts. Perfect.

Maple Walnut Pizzelle:

This makes about 20 cookies

3 eggs
1/2  C white sugar
1/4 c maple sugar
1/2 C butter, melted and cooled
3 Tablespoons pure maple syrup
1 3/4 C (250g) all-purpose flour
2 teaspoons baking powder
1/2 C finely ground walnuts

Beat eggs and sugars with an electric mixer until fluffy. Stir in the melted butter and maple syrup. Combine the flour, baking powder, and walnuts; stir in gradually. Dough will be sticky.

Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature

Vanilla Cream Cheese Maple Ripple Ice Cream:

 While eggless ice cream is nothing new, this version contains corn starch as a thickener. It make the creamiest ice cream ever.

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
1/4 C pure maple syrup
1/2 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped
1/8 teaspoon kosher salt
1/2 C pure maple syrup
In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt Place in the fridge overnight to thoroughly chill OR set the bowl in an ice water bath and let stand, stirring occasionally, until cold, about 25 minutes.

Meanwhile, place the 1/2 cup of maple syrup into a small saucepan. Bring it to a boil and let it reduce a little, boiling it for 3 minutes. take off the heat and cool.

Strain the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.When The ice is done, place half in a container, pour half of the reduced maple syrup over it, repeat. Take a butter knife and swirl it through the ice cream, marbeling the maple syrup throughout.Place a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.

Ice Cream recipe source:http://www.foodandwine.com/recipes/vanilla-bean-ice-cream. Great article

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                                                                                                                         HAPPY NEW YEAR!

For the past 3 or 4 years, every time I come home to New York for the holidays, I always seem to take out the Martha Stewart Christmas Cookbook. I have made several of the items over the years but have always wanted to try this one. I thought it would be great for a Christmas night dessert. The problem is, it’s a frozen dessert, and my relatives all live at least 30 minutes away, so I have always just turned the page and looked at other things to try. Well.. this year, my mom had her friends over for a New Years Day luncheon and the lightbulb went off in my head (!), and I thought this would be perfect. After a lunch of an Asparagus and potato frittata, mixed seafood salad, cold jumbo shrimp with caper-lemon mayonnaise, and San-Francisco sourdough rolls, we dug into the gingerbread roll. The cake deluxe, but the filling…Oh my! It is a calvados scented semifreddo that is just heavenly. It was served with a spiced cranberry coulis on the side. I though it would be the perfect ending to celebrate  the start of the New Year. And it was.

Get the recipe here

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Wow… What a fast month it’s been. It’s hard to believe that I have been in New York for 2 whole months already and I still feel like I have so much to take care of. I am going back to Calgary in another few weeks (I can’t wait to see my other half!) while mom starts 6 weeks of heavy physical therapy (she tore her achilles tendon). The weather has eased up and is actually quite pleasant at night so I can sleep with the windows open and listen to sounds of the crickets and the wind blowing through the leaves of the sicamore trees…lovely. But, as usual, time is against me and I am running late with this months challenge. 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”.
So… two months in row for making ice cream without an ice cream maker. It’s actually really easy, just more time consuming.
I decided to go with the petit fours and not the baked alaska – I’m saving that for another time. I had origianlly wanted to make my ice cream with Calvados (a French apple infused brandy), but couldn’t find it at the local liquor store and being short on time decided to save it for another time (baked alaska). I went with brown butter ice cream, which I am now convinced is the greatest ice cream flavor of them all.
Browned butter is nothing new to the baking world but is not used enough as far as I am concerned, myself included.Beurre noisette (French: literally, “hazelnut butter”, sometimes loosely translated as brown butter) is frequently used in French pastry making. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. It has a beautiful warm, nutty flavour.
(If beurre noisette is not mixed after preparation but separated in the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as ghee in South Asia and samna in the Arabic countries.)
Bake on…

Brown Butter Hazelnut Ice Cream
makes 1 quart

1 cup unsalted butter (2 sticks), cut into small pieces
2 cups milk
1 1/2 cups heavy cream
1 tablespoon cornstarch
2/3 cup sugar
2 tablespoons corn syrup
1/2 teaspoon vanilla
3/4 cup chopped hazelnuts

Place the butter in a wide stainless steel skillet over medium heat. Let the butter melt then let it cook, swirling the pan occasonally, until the butter is quite brown and smells toasted. Remove from the heat and let cool. Reserve 2 Tablespoons.

Mix the milk and cream in a heavy saucepan. Measure out 2-3 tablespoons of the milk and pour it into a separate bowl, then whisk in the cornstarch. Set aside.

Whisk the sugar and corn syrup into the milk mixture in the saucepan, and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved, being careful not to let the milk boil over. Simmer lightly for about 5 minutes, then pour in the milk and cornstarch mixture and whisk to combine. Return to the heat and cook, stirring, for about one minute. Remove from the heat.

Combine the cooked milk mixture with the cooled brown butter in a blender or food processor. Carefully blend at high speed (hold the lid on with a towel!) until completely mixed and emulsified. Add in the vanilla and blend for another 30 seconds.

Cool the milk and butter mixture in the fridge for at least two hours, or overnight. Freeze in your ice cream maker according to instructions. (I followed last months procedure).

Toss the hazelnuts with the reserved browned butter and toast for 2-3 minutes. Stir the hazelnuts into your ice cream when almost set.

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) (See “Note” section for cake flour substitution)
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

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.

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.

I will say that I thought the chocolate sauce took away from the flavor of the brown butter flavor (my mother does not agree), so I made a brown buttered rum sauce to just drizzle over the petit fours, which I like much better.

with brown butter rum sauce

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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-5-8 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).


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.

mmmm... ice cream

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