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!
- 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.
- 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 centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
- 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.
- 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.
- 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.
1 tsp vanilla
Cherry Custard Chocolate Marble Ice Cream
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
In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
In a medium saucepan over medium-low heat, bring milk to a simmer. Gradually whisk into egg mixture.
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.
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.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
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.
- 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. Keep aside to cool .