If you haven't noticed I make and eat a lot of ice cream. As a kid I would come home from school and literally eat a pint of ice cream for an after school snack. I would even create my own flavors by mixing add-ins into the store bought ice creams. I guess that is where not being able to absorb calories comes in handy. Since going gluten-free I can't eat that much ice cream any more, but I still enjoy creating my own flavors. So this months Daring Baker's Challenge was right up my alley.
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.
My swiss roll creation consists of a almond swiss roll, rolled with strawberry semifreddo, filled with brown sugar gelato, coconut "fudge sauce" with toasted almonds for crunch and peach sorbet.
Now compared to my previous challenges you may say that these flavors seem very pedestrian, but sometimes you want to savor the flavors of the season in their pure form. We have been getting fantastic peaches from our fruit CSA (Frog Hollow Farms). I made ice cream a couple of weeks ago, but in my opinion height of the season fruity goodness is too diluted by the cream. In this instance, I am a sorbet girl. Pure peachy goodness.
Besides the peach sorbet, I really enjoyed the almond swiss roll cake and the coconut "fudge sauce" Those will be repeats in my house...well as repeated as things get here.
Almond Sponge Roll:
Adapted from Rose Levy Berenbaum
- 1 1/2 T cornstarch
- 1/2 T tapioca starch
- 1 T fine rice flour
- 1/3 cup (35 grams) almond meal
- 4 large eggs, room temperature
- 1 large (20 grams) egg yolk, room temperature
- 1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
- 1/2 t almond extract
- 1/2 t vanilla extract
- 1/4 teaspoon cream of tartar
- powdered sugar for sprinkling
- Preheat oven to 450 degrees. Line a jelly roll pan (17 inch x 12 inch) with parchment and grease the parchment with butter or cooking spray.
- Mix together flours and almond meal, set aside.
- Separate two of the eggs.
- To the yolks as the remaining eggs and third yolk. Place in the bowl of a stand mixer and with the paddle attachment, beat with all but 2 T of the sugar until light fluffy and creamy, and a ribbon slowly absorbs back into the batter when drizzled on top.
- Add extracts and finish beating.
- Gently fold in the flour mixture into the yolks.
- In a clean bowl with a whisk attachment, whip the egg whites with the cream of tartar first on low, then gradually increase the speed to high until soft peaks form.
- Add the sugar to the egg whites and whip on high until stiff peaks form.
- Gently fold the egg whites into the yolk mixture.
- Spread batter evenly and gently in the jelly roll pan.
- Bake immediately for 6-8 minutes or until it springs back when touched.
- When you take it out of the oven, sprinkle lightly with powdered sugar and place a clean towel on the top, and a sheet pan with the bottom touching the towel on top of the towel. Flip over. Peel the parchment off of the cake, then roll leaving the towel on the cake. Allow to cool completely before filling with the semifreddo.
- To fill, gently unroll, remove the towel, spread on the semifreddo and roll up. Chill for 2 or more hours to allow the semifreddo to set before slicing.
- 1 cup strawberry puree
- 2 t gelatin
- 1 cup very cold, heavy cream
- sugar if needed
- Sprinkle the gelatin on top of 1/4 cup of puree in a small bowl and allow to sit for 5 minutes.
- Melt in the microwave for 10 seconds, then fold into the strawberry puree.
- At this point add sugar if the strawberries need it. Remember the cake and ice creams are sweet, so this doesn't need to be too sweet.
- Set over an ice bath, stirring occasionally, until it begins to thicken but has not fully set.
- Meanwhile, whip cream to stiff peaks.
- When the strawberries have thickened, fold in the whipping cream and place in the refrigerator until it is spreadable, but not runny.
- 1 C granulated white sugar
- 3 TBS. cornstarch1 ½ C coconut milk
1 T unsalted butter, cold
1 tsp coconut extract
- 1 cup almonds, dry toasted and chopped
- Mix sugar and cornstarch together in a saucepan. Then whisk in coconut milk.
- Heat mixture, stirring often, over medium heat until it comes to a full boil. Depending on your coconut milk it may turn clear - that is OK.
- Remove from the head and add butter. Stir to incorporate fully.
- Add extract and almonds, and allow to cool to room temperature before using.
- 1 lb peaches
- 1/2 - 3/4 cup sugar
- 1/2 t almond extract
- 1 T vodka (optional) OR 1/8 t xanthan gum (optional)
- Blend peaches to a fine puree. You can peel the peaches if you wish for a smoother product.
- Take 1 cup of the peaches and add sugar. Adjust the amount based on the sweetness of your peaches, but you want a sweet base.
- Heat over medium heat until it comes to a boil.
- Remove from heat and add in the remaining peaches.
- Add extract and vodka or xanthan gum if using. Xanthan will require blending.
- Allow to chill overnight before churning.
Brown sugar gelato
- 2 cups whole milk
- 1/2 cup dry milk (it makes a less icy product, but is optional)
- 3/4 cup packed dark brown sugar
- 3 egg yolks
- 1 T cornstarch
- 1 t kosher salt
- 1 t vanilla extract.
- 1 cup heavy cream
- Mix together yolks and cornstarch. Set aside.
- Mix together milk, dry milk and brown sugar a sauce pan, whisk in egg mixture and heat over medium until it comes to a boil, whisking often.
- Remove from heat. Add salt, vanilla extract, and then add cream.
- Allow to cool completely, then chill overnight before churning.