Try This At Home: Ice Cream Buche de Noel
Happy #TryThisAtHomeTuesday! This week is a Christmas classic recipe straight from the province Quebec. Impress your friends and family with this spectacular yet easy holiday treat.
What you need:
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 teaspoon salt
- 4 egg yolks
- 1/2 tsp vanilla
- 1/3 cup cane sugar
- 4 egg whites
- 1/2 cup cane sugar
- sifted powdered sugar
- 2 cubes of Four All ice cream
- Any toppings you desire! Recommended: crushed pecans, raspberry sauce, fresh mint, etc.
What to do with it all:
- Grease and flour a large baking pan
- Stir together the flour, cocoa powder, baking powder, and salt in a large mixing bowl and set aside
- Beat egg yolks and vanilla together with an electric mixer on high speed for 5 minutes or until lemon-coloured. Gradually add 1/3 cup sugar, beating on medium speed for 5 minutes or until sugar is dissolved
- Beat egg whites on high speed until soft peaks form then add 1/2 cup sugar and continue beating until stiff peaks form
- Fold the egg yolk mixture into the egg white mixture
- Sprinkle the flour mixture over the egg mixture and gently mix together
- Spread the batter onto the prepared pan
- Bake in the oven at 375 degrees for 12-15 minutes or until the top springs
- Sprinkle a clean dish towel with powdered sugar then loosen the edges of the hot cake from the pan and turn it out onto the towel
- Roll up the cake and towel together then let cool
- Unroll the cake and spread softened ice cream (set in fridge for 30 minutes to soften) onto the cake within 1 inch of the edges
- Reroll the cake without the towel
- Wrap with plastic wrap and freeze for at least 4 hours
- To serve, slice the cake & add toppings
- Ta-da!! Happy holidays - ice cream style
