![]() ![]() She spotted boxes filled with brightly colored antique recipe pamphlets, the kind that were once distributed by brands as a thank you for purchases but really were just brilliant marketing devices, since all the recipes called for that brand’s goods, and in a haste to leave, scooped up as many as she could carry. I love this story behind this book, which is that one day a decade ago, Jessie Sheehan, then a baker at the new Baked bakery in Red Hook, went into an antique/junk shop with her not-exactly-patient toddler in a stroller that didn’t exactly fit in the narrow aisles, something I can relate to just a little bit. But then it showed up in a new book this spring, The Vintage Baker*, there as a holiday-ready peppermint cake roll, and I couldn’t resist any longer. This is one of those old-school recipes I’d seen bouncing around for years and studiously avoided due to an inherent and well-earned distrust of rolled cakes. And you want to do all of these things because this is one of the prettiest ice cream cakes I’ve ever made, and much easier and faster than it looks. With flour and cocoa inside, plus an additional egg, it’s stretchier and softer, and it doesn’t fight you so much when you want to roll, unroll it, and then reroll it. (“You owe me a quarter, mom.” “Not if you want cake.” is a conversation that might or might not happen around here on Passover.) But this one is different. After topping with additional whipped cream these Homemade Rolled Ice Creams are ready to steal the show.Wait, come back! No matter how charming Mary Berry and Paul Hollywood made them look on that early episode of Great British Bake Off, I know how most of us feel actually feel about making rolled cakes, which is that they’re the worst: pesky with separated eggs, fragile, cracking, prone to failure, causing foul language to leave the mouth of the person cooking. For each flavor I roll 4 to 6 rolls and place them in a portable serving container. Before your eyes the magic happens! Little spirals of ice cream form. What’s incredible is each flavor sets up super fast and from there they’re really easy to roll.įor each flavor I run a thin spatula between the thin layer of ice cream and the chilled tray. Top it off with a whole Oreo Cookie for added effect. Oreo Ice Cream Rolls: Simply crush up Oreo cookies into your ice cream base.Top it with a strawberry and graham cracker strips. Strawberry Cheesecake Ice Cream Rolls: You’ll love this version featuring diced berries, crushed graham crackers and cream cheese.Decorate it with a Ferrero Rocher for an extra kick. Nutella Rolled Ice Cream: Add a bit of Nutella to your ice cream mix before you freeze it for a delicious hazelnut treat.I created 3 delicious Rolled Ice Cream flavors, but once you have this recipe down I encourage you to get creative and experiment with whatever you like. ![]() After mixing together on my cold tray, I got creative and added some of my favorite flavorings. That’s right, the base of this Rolled Ice Cream is just 2 ingredients and even better than that these 2 ingredients are mixed up right on the baking tray they are frozen in. I simply started with my classic No Machine Ice Cream recipe of sweetened condensed milk and cream. It turns out it’s really a lot simpler than you might think. ![]() But after just a few tries I had a plan and was able to make these perfect frozen sweet ice cream rolls at home. This is not typically something you would make at home so I knew this would take some experimentation. ![]() After seeing this Rolled Ice Cream being made I knew I had to give it a try for myself. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |