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.
(Note: Recipes added at the end of post now.)
The final cake is in the freezer gelling right now, so I will add a picture to this post when I cut the cake. The Daring Bakers recipes are here http://thedaringkitchen.com/sites/default/files/u11/_Swiss_Swirl_Ice_Cream_Cake_-_DB_July_2010-2.pdf and the Daring Bakers site has picture of the results right now on their site http://thedaringkitchen.com/
After ruminating on what flavour combination I would experiment with, I developed a gluten free peanut butter chocolate version with one ice cream made of peanuts, and the other banana. I love the combo of peanuts, banana, and chocolate. I made the sponge cake adapting a recipe from The Low Carb Gourmet by Karen Barnaby that normally has almonds, but I added a little over half the nut mix using peanuts. The resulting cake was excellent, and I will post this recipe soon. It is gluten free, and would also be a great cake. For the ice cream, I adapted a recipe from Pure Desserts by Alice Medrich that was originally for sesame ice cream. I had no milk, so I used buttermilk, and this gives an interesting flavour with a hint of sour edge that counteracts the sweetness. Recipe to come.
I followed the steps in the Daring Bakers recipe, and all worked well. I made some little versions in souflee dishes as well.
I will be adding more to this post soon, but wanted to get this up to meet the challenge deadline for the blogroll. Thanks to Sunita for an interesting challenge.
Peanut Butter Buttermilk Ice Cream
I should call this a mistake, but really it was because I had no milk so I used buttermilk, and it is really good!
1 cup whip cream
1 cup buttermilk
¼ cup peanut butter
¼ cup sugar
Blend all this, then refrigerate, then process in an ice cream maker or take it out a lot and stir it up while freezing it. I wanted this to be only semi sweet sue to the other sweet ingredients in the ice cream cake, so taste and add a little sugar if you like it sweeter.
Gluten Free Sponge Cake
This recipe is very useful when you need a sponge cake that you can add flavourings to for compound type desserts with a cake component (tira misu, etc.) Sometimes I use sugar, and sometimes I used the spenda. This was adapted from The Low Carb Gourmet by Karen Barnaby.
|½ cup almond meal
¾ cup peanuts ground fine (but stop before they turn to butter)
(Note: You can use all almonds or a different proportion of the 2 nuts but make a total of 1 ¼ cup)
1 tsp baking powder
1 tsp vanilla extract
½ cup sugar plus 2 T splenda (approx)