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.
This month’s Daring Bakers Challenge was a seriously delicious one. It happened to be a very big month for my brother — he turned 21 on Monday! — so this challenge could not have possibly been better timed. I asked my brother to tell em his two favorite types of ice cream, and this cake was born out of that inspiration.
The two types of ice cream my brother Jordan requested were Moose Tracks and Cookies ‘N’ Cream. The Moose Tracks seemed easy enough — vanilla ice cream with chopped up PB cups and a swirl of fudge. But if I made the cookies ‘n’ cream with a vanilla base as well, it would be overwhelmingly vanilla, and underwhelming overall. So I opted for a chocolate base for the cookies ‘n’ cream ice cream, and what an awesome idea that was! The recipe I used was from Brown Eyed Baker, and I followed it exactly except for omitting one of the egg yolks (using 4 instead of the recommended 5). The moose tracks recipe was the sweet cream base from the Ben and Jerry’s Homemade Ice Cream Book & Dessert Book, with chopped up PB cups and store-bought fudge layers. In hind sight I should have used the fudge I made for the cake itself, but that idea only came to me after the cake was assembled.
I made this cake over the course of several days, ice cream first, and the cake, filling and fudge over the weekend. I’ve been so flat-out busy lately, and so when I was home over the weekend I just wanted to relax! Sometimes working in the kitchen is exactly what I do to relax, but when there are so many things I HAVE to do, it looses a bit of it’s fun. Only a bit though
I had managed to make all of the components of the cake by Monday morning, but I foolishly didn’t put the cake together until that afternoon, and so it only had a couple of hours to set (instead of the 4-5 that it was supposed to have), and so when I cut the cake, it melted EVERYWHERE! The layers weren’t identifiable which was a serious letdown. I worked so hard to make the cake this big masterpiece, and it was just a sloppy mess. However, what it lacked in beauty it more than made up for in flavor — it was absolutely unbelievable. I was pleasantly surprised by how great the sponge cake was (I used a recipe from Food & Wine), and it’s chocolate whipped cream filling. The cookies ‘n’ cream and moose tracks ice creams paired with each other worked surprisingly well, and every single bite was like a mini-adventure. I think my very favorite part was the chocolate cookies ‘n’ cream ice cream — it was rich and creamy and decadent and SO sinful, but I ate every single bite (and a few nibbles when I was assembling the cake!) It was a lot of work, but I think the birthday boy liked it, which is all that matters.
Moose Tracks Ice Cream
3/4 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1 cup peanut butter cups, chopped
Optional: fudge sauce, for finishing
1) Whip eggs and sugar together in a large bowl with a whisk until well combined. Add in the heavy cream and the whole milk, and whisk until combined and smooth. Pour mixture into ice cream maker and freeze as per the machine’s instructions.
2) While the ice cream is churning, chop the peanut butter cups and place in the freezer until the cream is nearly frozen.
3) Once the cream mixture has thickened and is nearly finished, place the chopped peanut butter cups into the mixer and mix for a minute or two, until the peanut butter cups are well combined and the ice cream is a thick consistency.
4) When the ice cream is thick enough, put a small layer of ice cream in the bottom of a quart container. If using fudge, layer a small amount of fudge on top of the first layer of ice cream, and keep repeating the ice cream and fudge layers until you run out of ice cream. If you like more fudge, do more layers. Less fudge? Less layers! I bet it would be good without the fudge as well, but it’s certainly a fun addition.
Cookies ‘N’ Cream Ice Cream
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
4 large egg yolks
1/2 teaspoon vanilla extract
10 oreos, coarsely chopped
1) Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
2) Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3) Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
4) Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
5 large eggs, separated
1/2 cup granulated sugar
1/2 tsp pure vanilla extract
1/2 cup cake flour
1/2 tsp salt
4 tbsps unsalted butter, melted
Optional: 2 tbsps cofectioners’ sugar
10 oreos, coarsely chopped
1) Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
2) In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
3) Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners’ sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
Recipe courtesy of Foodnetwork.com. To save you some space since this is getting seriously long, I am just providing the link. I followed the link exactly except used half & half because I had no cream — bad idea, use the fatty stuff!
Chocolate Whipped Cream
This one’s simple — melt 4 oz chocolate (I used bittersweet, but you can use whatever is your preference) , 1 cup heavy cream and 1-3 tbsps sugar (depending on how sweet you like it — I used 1 tbsp) over medium heat until melted and smooth. Chill until completely cooled, then whip to soft peaks!
The assembly of this cake was pretty straight-forward, although pretty messy. I didn’t follow the rules which probably also had something to do with why my cake didn’t set-up completely right, but I’m fairly confident that it would have if given enough time!
1) Line a large bowl with plastic wrap. Slice the swiss roll into about 20 pieces, and line the bowl covered in plastic wrap with the slices of cake, squished together tightly so that there are minimal spaces between the cake slices.
2) Scoop small amounts of ice cream and place around the inside of the cake layer, spreading gently to cover the cake.
3) Pour the fudge mixture over the first layer of ice cream, and then repeat step two with the second batch of ice cream. Spread carefully so as not to disrupt the layers below! **The instructions for this cake are to soften the ice cream so it’s easier to spread — if you have the patience, go ahead and do that! But I couldn’t wait, and it still worked out ok
4) Wrap the plastic wrap over the exposed ice cream so that it is mostly enclosed, and place the bowl in the freezer for 4-5 hours until completely set. Don’t underestimate the time or your cake will look like mine! When ready to serve, invert onto a serving platter carefully, and peel off the plastic wrap. The revealing of the cake as it comes out of the bowl is quite stunning — my whole family was around when I did it, and everyone ooh’d and ahh’d.
Anyway folks, there you have it! The whole thing front beginning to end — I bet you’re exhausted just reading it! But if you ever feel like spending a few days making a really stellar cake, be sure to give this one a try
I’ve got some posts still waiting to be shared, stay tuned!
With love, and lots of creamy, dreamy sugar. Enjyo!