It has been too long, non? Not that I have not been baking – just that I have not been baking anything different. I have dabbled with candy making but my homemade marshmallows flopped, literally – taught me the importance of the candy thermometer – and my torrone/ nougat came out just alright, not a good recipe to share. Today, I will be posting my first daring baker’s challenge!
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.
We were given the creative freedom to choose the flavors of the roll and the ice cream. I attempted to make mint chip ice cream, cookies and cream ice cream, hot fudge and just the basic chocolate swiss roll with vanilla filling. Somehow, the mint chip ice cream did not set and I decided to not add it to the bombe so that I’ll be able to slice the bombe. Seeing that the mint chip ice cream did not set, I used my own recipe to make the cookies and cream ice cream. So, everything turned out black and white.
The recipe for the swiss roll, hot fudge and ice cream can be found at The Daring Kitchen website. The recipe for the cookies and cream ice cream is as follows (no ice cream maker required):
Cookies and Cream Ice Cream
2 cups milk (full cream will result in smoother ice cream, but really anything will do)
2 cups milk powder
1/3 cup fine sugar (according to your liking)
1/2 a roll of Oreo (just the cookies, about 7 or 8 cookies)
Whisk the milk, milk powder and sugar together until just combined. Pour into a refrigerator-safe container and place in the freezer for at least and hour. Take it out and using a fork, break the water crystals by mixing the milk mixture. Repeat the last two steps at least thrice. Crush the Oreo cookies and fold into the semi solid milk mixture and leave in fridge until set.
Have fun exploring different flavors!