swiss roll ice cream cake

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.

The timing for this challenge couldn't be better.  Really.  It was my oldest son's birthday.  I showed him this ice cream cake and he was all over having it as his birthday cake.  So done, done and done!

Since it was his birthday, I let my son choose the ice creams.  Dulce de Leche is his all time favourite, and he also chose Cherry Custard Chocolate Marble ice cream to go with it.  Not bad!  So I rolled up my sleeves and went to work.  My son was thrilled with the results.  Yay!  Happy birthday buddy!

Swiss roll ice cream cake (inspired by the recipe of the same name from the Taste of Home website)

The Swiss rolls

Ingredients

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

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

Method

1. Pre heat the oven at 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.
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 centre 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. Repeat the same for the next cake as well.
9. 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.
10. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
11. Divide the cream mixture between the completely cooled cakes.
12. 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
13. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Dulce de Leche Ice Cream 

adapted from Marilyn and Tanya Linton’s 125 Best Ice Cream Recipes

1 can (10 oz) sweetened condensed milk

1 cup whipping cream

1 cup milk
1 tsp vanilla

In a medium saucepan over medium heat, cook condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat.

Meanwhile, in a separate medium saucepan over medium low heat, bring cream and milk to a simmer.

Very slowly and carefully to prevent spattering, pour condensed milk into a clean large bowl. Gradually whisk in cream mixture (watch out the condensed milk is hot!). Whisk in vanilla. Cover and refrigerate until completely cold or overnight.

Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.

Cherry Custard Chocolate Marble Ice Cream

Ingredients

2 egg yolks

3/4 cup granulated sugar

1 cup milk

1 can pitted sweet cherries in syrup

1 1/2 cups whipping cream

1/4 melted dark chocolate

1. In a bowl, whisk egg yolks with sugar until thickened and pale yellow.  Set aside.
2. In a medium saucepan over medium-low heat, bring milk to a simmer.  Gradually whisk into egg mixture.
3. Return entire mixture to the saucepan.  Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.  Be careful not to let it boil.  Strain into a clean large bowl.  Let cool to room temperature.
4. In a food processor or blender, puree cherries with syrup until almost smooth.  Stir cherry mixture along with cream into milk mixture.  Cover and refrigerate until completely cold or overnight.
5. Stir cream mixture.  Transfer to an ice cream maker and freeze according to manufacturer's instructions.
6. When the ice cream is semifrozen, stop the ice cream maker and scoop ice cream into a freezerproof container.  Using a knife, swirl in 1/4 cup melted dark chocolate to create a marbled effect.  Freeze until firm.

The Hot fudge sauce

Ingredients

1 cup caster sugar

3 tbsp of natural unsweetened cocoa powder

2 tbsp cornstarch

1 ½ cup water

1 tbsp butter

1 tsp vanilla extract

Method

1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour 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 .

  

Assembly

  

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 cling film/plastic wrap.

3. 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).

4. 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)

5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm (at least an hour)

6. 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 .

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 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.

8. 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.

chicken with pecan cream and mushrooms

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

As part of our challenge, we were able to choose a recipe which showcased nuts.  I decided to make chicken with pecan cream and mushrooms.  It was delicious!  I recommend this recipe.  It's good recipe for a weeknight as it comes together quite quickly.

I tasted the pecan cream after making it and it was very salty, however once it was incorporated with the mushrooms and shallots, it evened out a lot. 

Chicken with Pecan Cream and Mushrooms

(from Cooking Light)

Yield: 4 servings

Recipe notes: Substitute your favorite pasta or rice in place of the egg noodles. Use fresh rosemary or parsley in place of thyme if you prefer.

Pecan Cream:
3/4 cup (180 ml) coarsely chopped pecans*, toasted
1 cup (240 ml) water
¾ teaspoon (3 ml) salt, more as needed

½ pound (225 g) egg noodles or pasta
4 (6-ounce / 170 g) boneless, skinless chicken breast halves
1 teaspoon (5 ml) olive oil, more as needed
Salt & pepper to taste

Sauce:
1 tablespoon (15 ml) deglazing liquid (water, broth, wine; optional)
1 teaspoon (5 ml) olive oil, more as needed
1/4 cup (60 ml) finely chopped shallots
½ pound (225 g) mushrooms, sliced
1 Tablespoon (15 ml) fresh thyme leaves
Chopped pecans, (optional garnish)

Directions:

1. Prepare pecan cream. Grind pecans in a food processor for about a minute or so until smooth, scraping down the sides of bowl as needed. Add water and 3/4 teaspoon (3 ml) salt; process until smooth, scraping sides of bowl as needed. Set aside pecan cream. (*If starting with prepared pecan butter, blend ¼ cup plus 2 Tablespoons (90 ml) pecan butter with the water and salt until smooth.)
2. Cook noodles according to package instructions in salted water. Drain, rinse, and keep warm.
3. If desired, pound chicken to ¼ inch (6 mm) thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat 1 teaspoon (5 ml) olive oil a large nonstick skillet over medium-high heat. Add half the chicken; sauté 3 to 5 minutes on each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed for second batch. Set aside cooked chicken on a clean plate, cover to keep warm.
4. Add deglazing liquid to pan if using and stir up any browned bits. If needed, add another teaspoon (5 ml) of oil (or more) to pan for sautéing the shallots and mushrooms. Sauté the shallots and mushrooms over medium heat for 4 to 6 minutes or until mushrooms are tender and starting to brown. Add fresh thyme to the pan. Stir in pecan cream; bring to a boil. Reduce heat and simmer for about 1 1/2 minutes till reduced slightly.
5. Slice chicken into thin strips. Divide the noodles among serving plates. Add a scoop of the mushroom pecan sauce on top of noodles. Lay sliced chicken on top. Garnish with fresh thyme and/or a pinch of chopped pecans if desired.