Ice cream roll (chocolate roll-up)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sifted enriched flour |
| 3 | tablespoons | Cocoa |
| ¼ | teaspoon | Salt |
| 5 | Eggs; separated | |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Cream of tartar |
| 1 | cup | Sugar |
| Confectioners' sugar | ||
| 1 | quart | Pink peppermint ice cream |
| 1 | pack | (6-oz) semisweet chocolate pieces |
| 1 | can | (6-oz) evaporated milk |
Directions
ICE-CREAM ROLL
CHOCOLATE GLAZE
From: jimh@... (Jim Hitchcock)
Date: Thu, 15 Jun 1995 14:15:45 GMT By BH&G Dessert Cook Book (1960), from Beth Hitchcock 1. Sift ½ cup sugar with flour, cocoa, and salt; fold into yolks till blended; add vanilla.
2. Beat egg whites and cream of tartar till stiff but not dry. Gradually beat in ½ cup sugar.
3. Carefully fold yolk mixture into whites. Line bottom and sides of 151/2 x 101/2 x 1-inch pan with waxed paper; grease paper lightly.
4. Spread batter evenly in pan. Bake in slow oven (325=9A) about 25 minutes. Cool 5 minutes; turn onto towel sprinkled with sifted confectioners' sugar. Peel off paper. Cool to lukewarm. Trim side crusts.
Roll cake with towel. Cool. Unroll; spread with filling or whipped cream.
Roll again.
Ice-cream Roll: Mix, bake, and cool Chocolate Roll-up. Stir 1 qt pink peppermint ice cream just to soften; (I use vanilla ice cream) gently spread on cake. Roll up. Wrap in waxed paper; freeze. Remove waxed paper, spread with Chocolate Glaze; dot with walnuts (optional). Serve at once or freeze till serving time. Yield: 12 servings.
Chocolate Glaze: In small saucepan combine semisweet chocolate pieces and evaporated milk. Cook and stir over low heat till blended and mixture comes to a boil. Lower heat; cook gently and stir 3 to 5 minutes till thick. Cool, stirring occasionally.
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