Whether as the grand finale to a festive feast or a standalone centerpiece, this chilled delight is sure to enchant all who indulge in its creamy layers and festive charm. Embrace the magic of the season with a dessert that is as beautiful as it is delicious.
The Ice Cream Yule Log: A Frosty Marvel
Blending Tradition with a Chill Vibe: The Ice Cream Yule Log seamlessly marries tradition with modern indulgence. Instead of the usual sponge cake, this version features layers of velvety ice cream, creating a dessert that’s not just a visual delight but also a cool and refreshing departure from the norm. Choose flavors that evoke the holiday spirit, from classic vanilla and chocolate to peppermint or gingerbread.
Crafting the Perfect Ice Cream Log:
Ingredients:
- Various ice cream flavors (vanilla, chocolate, peppermint, etc.)
- Chocolate ganache
- Meringue mushrooms (optional)
Top tips for making this dessert:
- Plan Your Flavors: Choose a complementary selection of ice cream flavors to layer in your yule log. Consider classic combinations like vanilla and chocolate or introduce festive twists like peppermint or gingerbread. Ensure that the flavors harmonize well for a delightful taste experience.
- Ensure Even Layers: When layering the ice cream in the cake, take care to spread each flavor evenly. This ensures a balanced distribution of flavors in every slice. Use a spatula or the back of a spoon to achieve smooth and consistent layers.
- Proper Freezing Time: Allow adequate freezing time between layering the ice cream and applying the chocolate ganache. This ensures that each layer sets firmly, maintaining its shape when the log is sliced. It’s recommended to freeze the log for several hours or overnight.
- Smooth Ganache Application: When applying the chocolate ganache, work quickly and smoothly to achieve an even coating. Dip the spatula or knife in hot water to facilitate a smooth application. The ganache not only adds a luxurious touch but also helps seal in the flavors and create a visually appealing finish.
- Decorate with Precision: Add festive decorations with a keen eye for detail. Whether it’s sugared cranberries, meringue mushrooms, or a dusting of powdered sugar for a snowy effect, these flourishes contribute to the overall presentation. Decorate just before serving to maintain the freshness of the embellishments.
Equipment you may need:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Sifter or Fine-Mesh Strainer
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Baking Sheets
- Cooling Rack
- Piping bags and tips
Ice Cream Yule Log (Bûche De Noël)
The Ice Cream Yule Log seamlessly marries tradition with modern indulgence. This version features layers of velvety ice cream, creating a dessert that's not just a visual delight but also a cool and refreshing departure from the norm. Choose flavors that evoke the holiday spirit, from classic vanilla and chocolate to peppermint or neapolitan.
Ingredients
- 4 eggs separated
- 125 g flour
- 170 g sugar divided
- 110 g neutral oil ex. canola oil
- 2 tsp baking powder
- 1 boxed ice cream
- Granulated sugar
- 340 g semi-sweet chocolate
- 150 g butter
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet that is around 10×15 inches with parchment paper and set aside.
- In a mixer fitted with the whisk attachment, whisk the egg whites until foamy.
- Add ½ the amount of sugar and continue to whisk until stiff peaks form. Transfer to another bowl and set aside.
- Switch the mixer attachment to the paddle. Using the same mixing bowl (no need to wash it), beat the egg yolks and remaining sugar until light and silky. About 5 minutes.
- Beat in the oil and baking powder until well incorporated. Then beat in the flour.
- Gently fold the egg whites into the yolk mixture.
- Pour the batter into the prepared baking sheet and spread the batter evenly.
- Bake until lightly golden brown and a toothpick comes out clean. About 15-20 minutes.
- Meanwhile, lay out a clean dish towel on a working surface and sprinkle with granulated sugar.
- Once the cake is out of the oven, carefully flip it onto the sugared dish towel and remove the parchment paper.
- Use the dish towel to quickly roll the cake while it is still warm, starting from the short edge. The towel will roll into the cake. Let cool completely.
- Remove the packaging from the ice cream so that you have the block of ice cream still in tact. Cut the block into slices that are about 1 inch thick (you may not need to use the entire block).
- Once cooled, carefully unroll the cake. Line the entire cake with the slices of ice cream.
- Tightly roll the cake back up, without the towel. Wrap the log tightly with plastic wrap and place in the freezer until completely solid.
- Melt the chocolate and butter using a microwave or a double boiler. Pour the chocolate over the cake and spread it evenly. Place back in the freezer to harden. Run a fork lengthwise along the cake to make textured lines that resemble tree bark.
- Consider decorating with these meringue mushrooms!
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