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Arctic Roll Recipe

Veg  CD  DP 25mins plus freezing

 

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 month.

 

Yield: Serves 6-8 Total time Recipe tags:     Cold  Dessert  Pudding  Ice Cream Sponge Cake

 

Ingredients

For the Vanilla Ice Cream
300ml/10fl.oz. Double Cream
300ml/10fl.oz. Full Fat Milk
100g/4oz Sugar
1 teasp Vanilla Extract
4 Egg Yolks

For the Sponge
100g/4oz Self Raising Flour
100g/4oz Butter (room temperature)
100g/4oz Sugar
2 Medium Eggs

Other ingredients

2-4 tbsp Raspberry Jam

Instructions

1. Place the cream, milk, half the sugar and vanilla extract in a saucepan and heat over a low heat until hot but not boiling.  

2. 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.

3. 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 will curdle.

4. 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 minutes.

5. Meanwhile, 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 creamy.

 

    Instructions continued

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7. Pour the mixture on to the lined baking sheet and using a palette knife, spread to a depth of no more than 1cm/-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.


9. 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 serve immediately.

 

Key techniques required to make this recipe

 

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 texture.

 

Tips, Options and Substitutions

 

If the jam is very stiff/cold, try beating it in a small bowl or  warming it up in the microwave for 10 seconds only

Use  different combinations of flavoured ice cream,  sponge or jam

Use shop bought ice cream to save time

 

Main equipment required to make this Recipe

 

Ice Cream Maker (optional)

Non-stick parchment or baking paper

Large Baking Sheet

Palette knife

Related Recipes and Information

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 Sweet Sauce Recipes 

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