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.
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
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
will curdle.
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.
Meanwhile, preheat the oven to 180C, 350F, Gas Mark
4 and line a baking sheet with non-stick parchment
or baking paper.
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.
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.
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.
Special Equipment required to make
this Arctic Roll Recipe
Ice
Cream Maker (optional)
Non-stick parchment or baking paper
Large Baking Sheet
Palette knife
TIPS AND OPTIONS:
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
