A homemade version of
the classic retro Arctic Roll. They first went on sale in
1958 and by the 1970s had become one of the most popular frozen
ready made desserts, with more than 25 miles' worth being sold each
For the Vanilla Ice Cream
300ml/10fl.oz. Double Cream
300ml/10fl.oz. Full Fat Milk
1 teasp Vanilla Extract
4 Egg Yolks
100g/4oz Self Raising Flour
100g/4oz Butter (room temperature)
2 Medium Eggs
Place the cream, milk, half the sugar and vanilla extract in a
saucepan and heat over a low heat until hot but not boiling.
In a large mixing bowl mix the egg yolks with the remainder of the
sugar until well blended then slowly oour the cream mixture over
the egg mixture, stirring constantly.
Return the mixture to the saucepan and heat gently,
stirring constantly, for
5-8 minutes or until the mixture thickens enough to coat the back of a wooden
spoon. Once again, do not allow to get too hot or the mixture
Remove from the heat and allow to get completely cold then pour in to your Ice Cream Maker and churn
as per the manufacturer's instructions - usually between 20-30
preheat the oven to 180C, 350F, Gas Mark 4 and line a baking sheet
with non-stick parchment or baking paper.
6. Place the
butter, sugar, flour and eggs in a large mixing bowl and beat
together with a wooden spoon or electric whisk until well mixed and
7. Pour the mixture on to the lined baking sheet and
using a palette knife, spread to a depth of no more than
1cm/½-inch then bake for 8-12 minutes until the sponge
is risen and springy to the touch.
8. Meanwhile, once the ice cream has finished churning,
turn out on to a tray lined with clingfilm and mould in
to a cylinder about 20cm/8-inches long. Wrap well in
clingfilm and place in the freezer until ready to serve.
Once cooked, turn the sponge onto a wire rack and
allow to cool.
To assemble the Arctic Roll
10. When you are ready to serve, carefully remove the baking paper
from the back of the sponge and trim to 20cm/8-inches long and wide
enough to just fit around the ice cream cylinder. Spread the jam evenly over
the back of the sponge.
11. Unwrap the ice cream on the sponge then using the
parchment paper carefully roll the sponge over the ice
cream. Remove the paper, cut the roll in to slices and
Key techniques required to make this
Bake -To cook in an enclosed oven
Beat – To introduce air into a mixture using
a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter
If the jam is very stiff/cold, try beating it in a small
bowl or warming it up in the microwave for 10 seconds
Use different combinations of flavoured ice cream,
sponge or jam