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.


I have been pretty busy and this is showing in my challenges.  Last month I did actually complete it, but it was such a  pile of goop that I didn’t bother posting the end result.  I had been so busy with Junior’s cake that I ended up just throwing the challenge together to complete it.  There was no heart or soul put in to it all and that showed.  Sadly the same thing happened this month.  I am not at all happy with what I ended up with, but as I said when I started this blog, this is about my food journey and want to share both kitchen successes and disasters.  I am human and I make a hell of a lot of mistakes in the kitchen, but through those mistakes I learn and grow.

I decided to make ice cream sandwiches not actually a whole cake.

My vision:  Green tea swiss roll filled with sweetened cream and sweet red bean, beautifully rolled to a perfect round shape. A slice placed in a ramekin, topped with home made black sesame ice cream then covered with another slice of the swiss roll.  When this would be unmoulded it would be topped with a perfectly tempered disc of white and green tea chocolate.

My reality:  Green tea swiss roll filled with sweetened cream and sweet red bean, rolled and looking like an elephant had sat on it.  Too large to fit in to a ramekin.  Therefore a slice placed on a piece of baking paper, topped with black sesame ice cream, then another slice placed on top. Untempered white chocolate flavoured with green tea and white chocolate mixed with mahogany shimmer drizzled over the top.  They ended up looking pretty fugly, but at least they tasted okay, you just had to close your eyes

I based my recipe on one from the sweet treat recipe book called Okashi by Keiko Ishida, which I picked up from the Chefs Armoury on the weekend.

Swiss Roll Sponge
Ingredients
3 eggs
60g caster sugar
50g flour (sifted twice)
Preheat oven to 200 degrees C.  Line swiss roll tin.

Beat eggs and then add sugar.  Place bowl over a double boiler and mix well.

When the egg mixture is warm, use an electric mixer and beat on high speed until light and fluffy.  Reduce speed to low and continue beating for about 1 minute.  Then gently fold in the flour with a spatula.

Pour batter in to prepared tin and spread evenly.  Place tin in the oven and bake for 10 – 13 minutes.
When swiss roll is cooked, remove from pan and place in a big plastic bag to cool.

Spread cake down in one section across the shortest width with sweetened red bean and then spread the whole cake with sweetened whipped cream.  Roll.

Black Sesame Ice Cream
Ingredients
3/4 cup caster sugar
2 vanilla beans, split lengthwise
1 cup milk
6 egg yolks
2 cups cream
1/2 cup black sesame seeds

Note:  I made half the above mixture, the above makes 1.2L of ice cream


Toast sesame seeds in the oven until they become slightly fragrant, remove and cool.  Then wizz them up in your grinder or use a morta and pestle.

Place sugar and vanilla beans in a  heatproof  bowl.  Pour milk over.  Place on a double boiler of simmering water and stir mixture until it is gently simmering.

Remove milk from heat and cool slightly.  Add egg yolks and whisk through.

Return mixture on top of the simmering water and add the cream.  Stir constantly over heat until the mixture coats the back of a spoon.  To test this run your finger over the back of the coated spoon and if you finger  mark stays it is done.

Mix through sesame seeds.

Remove from heat and cool, place in fridge until cold.

Remove vanilla bean before pour mixture in to your ice cream maker.  Follow maker’s directions on churning.

For Sunita’ original challenge recipe please have a look here.

Beside the shape of my swiss roll, it tasted sensational.  Green tea, red bean and fresh cream is a winning combination, one that I will be doing again.  I love black sesame ice cream and was thrilled to have made it myself, it tasted great.  Now having both of these components together??  I think if I hadn’t gone over the top with trying to hide the sad looking swiss roll with the chocolate it would have been a little better.

Sara
xxx

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I was inspired to create a recipe for hot cross bun ice cream after my visit to WD-50 in New York earlier this year. On the menu Wylie Dufresne has a dish called Everything Bagel which has a mini ice cream bagel incorporated in the dish. It was his process of making the bagel flavoured ice cream that inspired my recipe.

The end result tastes like a hot cross bun. Just something a little different for Easter.

Once done mix through the reserved sultanas and place in the freeze until ready to use, enjoy!

Sara xxx

Hot Cross Bun Ice Cream

 

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You will be amazed at the taste.

Author: Sara

Recipe type: Dessert

Ingredients

• 2 hot cross buns
• 300ml low fat milk
• 300ml cream
• 1 vanilla bean, split
• 5 egg yolks
• 100g caster sugar
• a hand full of sultanas

Instructions

1. Break up the hot cross buns in a bowl and pour over the milk and the cream and give it a stir through. Place this mixture in the fridge for a few hours.
2. Use a fine sieve to gently strain the mixture and then place the left over soggy bun mixture in muslin/cheese cloth or even a new clean chux and gently squeeze out the excess liquid. Discard the left over soggy bun mix. You do not want any of the bun in your milk/cream.
3. Bring the infused milk/cream mixture and vanilla bean to the simmer in a heavy based saucepan.
4. In the meantime whisk the egg yolks and sugar until pale and combined.
5. Whisk milk/cream mixture into the egg mixture and then return to the saucepan and to the the stove top.
6. Cook over a moderate heat continually stirring until the mixture thickens and will coat the back of a spoon.
7. Strain mixture into a bowl, add a handful of sultanas and place in the fridge to chill.
8. Once chilled strain out the sultanas and reserve before placing the custard mixture in to the ice cream maker. (This just allows the sultanas to plum up a little)
9. Churn the mixture in your ice cream machine as per the manufacturers instructions.

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