If you love swiss swirl roll cake or jelly roll cake, ice cream, and fudge, you’re in for a treat! This is the ‘bombe’ of all ice cream cakes! As in a..
Strawberry Pistachio Swiss Swirl Roll Ice Cream Bombe
I just realized something. This is yet another ice cream and cake post; my third one, to be exact. I can barely get a post up that isn’t a challenge I take part in, yet I have three ice cream and cake posts.
Then again, this is an ice cream bombe, so I can call it that instead!
Let me elaborate. I love to cook and bake, and in fact, do both on a pretty consistent basis (I’m always experimenting). I have lots of stuff in my freezer just waiting to be cooked/baked and blogged. I also have lots of photos of non-challenge delicacies that I have yet to blog about, but somehow time escapes me and another challenge deadline is approaching, so I have to get that entry up. My lone non-challenge affiliated goodies will just have to wait..for the hundredth time.
Some of the ice cream melted and seeped into the cake rolls when I used a bowl of warm water and a towel to loosen the cake from the bowl and plastic wrap. This left me with a slightly soggy looking cake, as you can see above (my rolls were sliced pretty thin – bad idea). Fortunately, the cake dried out after a few minutes.
Do I ever post without complaining?
On to this month’s Daring Bakers Challenge, because it’s really cool, both literally and figuratively.
When I first saw a challenge for a swiss swirl cake roll, I thought ‘Me likey swiss roll cakes’, memories of those packaged, chocolate covered Swiss Rolls that our Moms packed in our lunch boxes came flooding back. YES, I know we’re talking REAL swiss rolls, as in baked from scratch and filled with some kind of cream or jam or whatever suits your fancy. I had one of those chocolate covered, packaged swiss rolls a few months ago..and WOW, they shrunk, and not just by a little, but a lot. The ones I recall from childhood were huge! In fact, I think all of my favorite childhood supermarket treats have shrunk!
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 swirl 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 digress. I always find a way to segue into every nook and cranny before getting to the point. Back to the challenge. SO, it’s a Swiss swirl roll, but not just any Swiss swirl roll. We are slicing this Swiss swirl roll up, lining a plastic wrap covered bowl with the Swiss swirl roll slices, and filling it with two flavors of ice cream and a thick, hot fudge sauce.
Are you drooling yet?
When I was making this Swiss swirl roll ice cream bombe, the first person I thought of was my father. The man covets ice cream cakes like nobodies business, and he used to practically live at Carvel (A local ice cream establishment dating back to like 1850). I don’t think I can recall a birthday where one of the cakes wasn’t a Carvel ice cream cake with chocolate crunchies between each layer (Never Fudgie the Whale, though). I don’t think I can even recall a summer where there wasn’t at least one pack of Flying Saucers in our freezer.
Speaking of those Carvel chocolate crunchies; here’s a little secret. They’re made of broken Flying Saucer shells that are crushed and drizzled with Magic Shell chocolate. Aren’t you glad you know that now?
That being said, the ideas running through my head were not the kind of ice cream cake dear old Dad would like. I decided I wasn’t going to tell him what was in it word for word, and just present it to him, hoping that he liked it and didn’t ask any questions.
I used Rose Levy Beranbaum’s Biscuit de Roulade (from The Cake Bible) because the challenge recipe called for 11 x 9 sheet pans. I looked high and low, and could not find any sheet pan in this size. Am I missing something here? (UPDATE – finally found one on Amazon).
Not being in the mood to try and figure out how much baking time and batter would sufficiently fill and bake the cake in a 10×15 or 12×17 pan, I stuck with Rosie’s sponge. I wanted to make a funky Swiss swirl roll, one that was flavored and colorful, so when I saw some pink and green Swiss swirl rolls on Flickr, I decided to use some of the leftover pistachio butter from the Daring Cooks nut butter challenge, in one half of the batter, and freeze-dried, ground strawberries in the other half. A little green food color; a little pink food color, and voila, a pink and green swiss swirl roll that really tastes like pink and green, well, pistachio and strawberry! No ubiquitous, artificial flavors or extracts in this bombe!
Regarding the pistachios, here’s the really great part. Sam Feferkorn from Ohnuts.com saw my last entry on nut butters. He took sympathy on my poor, mutilated fingers and offered up a free pound of already shelled pistachios, plus a few other nuts and dried fruits of my choice. How cool is that? You’ve got to check out Ohnuts.com, they’re loaded with nuts, dried fruits, chocolates etc, and at reasonable prices!
Well, thanks to Sam, having these ‘ready to go’ pistachios on hand was what helped in my decision making. Why not a vanilla bean ice cream with pistachio nougatine folded in? (aka my version of the Carvel ‘crunchies’). I must admit, I cheated a bit. I only made the pistachio nougatine ice cream, and used store bought strawberry ice cream. Oh, the shame, but hey, I’ve made a strawberry ice cream for a Daring Bakers challenge before, so that affords me a pass, right? But I did stir some fresh, macerated, chopped strawberries into the store bought, softened, strawberry ice cream. Semi-homemade?!?
Here’s a rundown on my strawberry pistachio hot fudge swiss swirl roll ice cream cake (now that’s a mouthful of wordage!). First off, as mentioned earlier in this entry, I split the genoise batter and folded some pistachio butter (loosened up with a little warm water) into one part, and freeze-dried, ground strawberries into the other. Then I added some food color (pink and green) to each part since neither pistachio butter nor dehydrated strawberries add much color to a batter. After baking, rolling in a towel and cooling, I spread the pistachio and strawberry genoise with a strawberry-chocolate ganache (strawberry jam melted in chocolate and hot cream, then cooled until spreadable) .
I rolled the filled genoise from the long side instead of the shorter side – which is not the direction you usually roll a Swiss swirl roll from. I did this because I wanted small, spiral slices of the roll, and the diameter of the roll from the long side is always much smaller. My first ice cream was the vanilla bean – pistachio nougatine, and the second was my cheat; the store-bought strawberry ice cream that rhymes with snoggin blahhs, with fresh, macerated chopped strawberries folded in.
I made the fudge sauce from the recipe provided to us by Sunita, except I added a little vodka (vodka is flavorless) to slightly halt the freezing process so the middle would remain fudgy and somewhat gooey, in lieu of frozen solid, upon cutting.
If you’d like the master challenge recipe for a chocolate swiss swirl roll, the fudge sauce and extremely easy chocolate and vanilla ice creams..click HERE.
5 ounces shelled, skinned salted pistachios
1/4 cup sugar
1/4 cup corn syrup
4 tablespoons unsalted butter
1. Cook the sugar, butter and corn syrup until light amber then add the pistachios. Cook until golden brown.
2. Pour onto a silpat or parchment lined sheet pan (or just a buttered sheet pan) and let cool until hardened.
3. Chop up the nougatine with a mallet or pulse in a food processor (for ice cream) or just break into pieces and eat or gift as candy.
GIVEAWAY ALERT! Speaking of ice cream..keep checking back. Next week I’m giving away a brand new ice cream maker!