They say that the third time is a charm, but I must politely disagree this turn around. I dream up fancy ideas for Daring Bakers' challenges all month, but when it comes to putting my plans into action and testing recipes, I come up short. 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.
½ cup powdered sugar
1 cup granulated
1 cup blanched almonds, ground
1 lemon zested
juice of half a lemon
½ cup almond milk
½ cup water
3 tbs ground flax
1 ½ cup flour
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
3. Remove from oven and allow to cool.
Blueberry Lemonbalm Ice Cream
14 oz can coconut milk (lite will obviously be less rich)
1 cup almond or other non-dairy milk
2/3 cup sugar or agave
2 cup wild blueberries
1 lemon juiced and zested
handful of lemon balm or verbena roughly chopped
3 tbs arrowroot powder
1. Heat lemon juice, blueberries, and sugar in a saucepan over medium heat until cooked down. Add lemon balm at the end and let sit while finishing up the milk.
2. In the meantime, heat milks in their own saucepan over medium heat, right to a low boil. Add some milk to the arrowroot to create a paste. Add back to milk in pan, along with blueberries and lemon balm. Heat until starting to thicken. Remove from heat and refrigerate until very cold.
3. Follow directions on your ice-cream churner. Note that adding a few tablespoons of some alcohol will prevent too many ice crystals from forming!
4. In a deep bowl, layer chunks of cake, ice cream, and sliced strawberries. Cut or scoop with a spoon and serve. Perhaps best with a few hours of freezing post-assembly.
Thus, despite rocky starts, we learn that swiss roll ice cream cake bombs look awesome, but trifles can be equally delectable!
Coming Up: Ch-ch-ch-changes...