Pistachio Ice Cream Yule Log Recipes

PISTACHIO ICE CREAM YULE LOG

Steps:

• Line a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugar, beating for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, baking powder and salt; add to egg mixture and beat until smooth. , Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and freeze for at least 1 hour., In a microwave, melt 4 ounces of chocolate; stir until smooth. Spread over a parchment-lined baking sheet. Refrigerate for 30 minutes. , Break chilled chocolate into 3x1-in. pieces. Melt remaining chocolate; spread over top, sides and ends of cake. Working quickly, place chocolate pieces on cake to resemble bark. Freeze until serving. Remove from the freezer 10 minutes before cutting.

PISTACHIO RASPBERRY YULE LOG RECIPE (BûCHE DE NOëL)

Steps:

• Chop chocolate into small pieces and place them into a bowl. Pour pistachio paste on top
• Soak gelatin into cold water
• Heat 250g cream until simmering, mix gelatin sheet in and pour it over the chocolate & pistachio paste mixture
• Let the chocolate cream mixture set for a minute until chocolate gently melts then stir together or hand blend
• Once mixture slightly cools to room temp, stir in rest of the cream, cover the top of the ganache with plastic wrap and refrigerate for minimum 4 hours
• The mixture should thicken after 4 hours and can be whipped into a pipeable, fluffy consistency in a Stand mixer. Once it is reached a fluffy consistency (1-2min), make sure you do not over whip the ganache as it can break
• Whipped ganache should be stored in the fridge before using it or best if you use it immediately
• Pre-heat oven to 180 C / 356 F
• Sift flour then measure it and set aside
• Place butter, milk, salt and sugar into a saucepan over medium heat
• As soon as the mixture starts simmering remove from heat, add the flour in one go and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible
• Transfer the dough into a bowl and let it rest for a minute or two before mixing one whole egg in then mix in the egg yolks. Only add a small amount of egg at a time, consistently whisking after each addition. Use either an electric hand mixer or stand mixer
• In the meantime beat egg white in a Stand mixer into a a consistency of early stiff peaks but make sure you do not over beat the egg white to a stage where it would form lumps
• With the help of a Rubber spatula fold 1/3 of the meringue into the rest of the mixture and mix throughout then fold the rest of the meringue in carefully
• Pour cake batter into a 33x33cm Silicone roulade mat or alternatively a large tray, spread cake batter in even and thin layer with the help of an Offset spatula and bake for 20 minutes
• Monitor the sponge and take out as soon as it is well baked, avoid over baking as that would results in making it too dry and difficult to fold (=will break)
• Let the sponge cool to room temp . Leave it either on the Silicone roulade mat or before assembling flip it over to a parchment paper then flip it again to another parchment so that the top side stays on top
• Cook all ingredients in a saucepan over medium heat for 30 minutes or until it thickens. Make sure it gets thick enough so it will be easy to fill it into our cake roll
• Temper Callebaut WhiteChocolate (callets) and spread it over a sheet of parchment paper in a 1-2mm even layer and dust with freezed dried raspberries
• At the perfect moment, when chocolate is already hardening but not too hard yet, cut out 5 stars with the help of a cookie cutter. Let the stars further set in the fridge until using them
• Arrange all the elements: room temp sponge, whipped up ganache, room temp raspberry coulis
• With the help of a Offset spatula spread raspberry coulis on top in a thin even layer leaving out 1-2cm around the side
• Pipe at least 3/4 of the whipped ganache on top of the raspberry coulis and carefully spread it over. Make sure the two cream won´t melt together
• Then start rolling the cake tightly and neatly from top to down with the help of a parchment paper or the Silicone roulade mat (that is under the sponge)
• Spread the remaining pistachio whipped ganache over and around the sponge and smooth the surface with a piece of parchment paper (see pic above)
• Decorate with the chocolate stars and dust with freezed dried raspberry

PISTACHIO ICE CREAM

Steps:

• Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.
• Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.
• Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.
• Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.
• Garnish with whipped cream and toasted pistachios.

YULE LOG ICEBOX CAKE

Steps:

• Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the peppermint extract. (Do not overbeat.)
• Spread a thin 3-by-8-inch rectangle of whipped cream on a board or platter. Sandwich 2 cookies together with about 1 teaspoon whipped cream; stand the cookies upright (on their edges) at one end of the whipped cream rectangle and continue adding cream and cookies to form an 8-inch log (you should use about 36 cookies).
• Sandwich 2 more cookies together with about 1 teaspoon whipped cream; use whipped cream to attach the cookies to the side of the log on an angle. Continue attaching about 8 more cookies to make the branch.
• Cover the log and branch with the remaining whipped cream. Using an offset spatula, make long lines in the whipped cream to look like bark. Mix the cocoa powder and 1 tablespoon warm water in a bowl; add a few more drops warm water as needed until the mixture is brushable. Using a small pastry brush, paint short lines of the cocoa mixture on the whipped cream to look like birch bark. Paint spirals at the end of the log and branch.
• Refrigerate the cake until the whipped cream is set, about 1 hour. Cover loosely with plastic wrap and continue refrigerating until the cookies are soft, at least 6 hours or overnight. Slice on an angle.