French Silk Ice Cream Recipes

FRENCH SILK ICE CREAM ROLL

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease with shortening. In medium bowl, mix flour, 1/4 cup cocoa, the baking powder and salt; set aside.
• Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in granulated sugar on low speed. Beat in water and 1 teaspoon vanilla. Gradually mix in flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
• Unroll cake, leaving end of cake rolled up; remove towel. Quickly spread ice cream over cake, pushing ice cream up into rolled-up end of cake. Roll up and place seam side down on piece of foil.
• Beat butter, powdered sugar, baking chocolate and 1/2 teaspoon vanilla in medium bowl on low speed until blended. Gradually beat in milk until light and fluffy. Frost cake roll with frosting. Sprinkle with additional cocoa. Store covered in freezer.

FRENCH VANILLA ICE CREAM RECIPE

Steps:

• Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert.
• Pour the 1 1/2 cups milk and 1 1/2 cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.
• Bring the mixture to simmer over the medium heat (It will take about 10 minutes).
• While the milk mixture is warming up, we can work on the egg yolks.
• Put 4 egg yolks and 2/3 cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture.
• When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.
• Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks.
• After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well.
• Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F.
• Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.
• Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it's completely cold.
• Churn the ice cream according to manufacturer's instructions
• When done, transfer it to an air tight container and freeze overnight before serving.