Arc­tic roll

Landscape (UK) - - In the Garden -

Scoop the ice cream onto an A3-sized sheet of bak­ing pa­per. Roll the pa­per over to cre­ate a sausage shape from the ice cream. Wrap the pa­per around it and twist the ends so it looks like a Christ­mas cracker. Place in the freezer for 2 hrs. Mean­while pre­heat the oven to 190°C/gas mark 5, and grease and line a 33cm Swiss roll tin. Whisk the eggs and sugar in a large bowl with an elec­tric whisk for 3 mins, un­til thick­ened, bub­bly and creamy. Sift in the flour and fold into the mix­ture thor­oughly. Pour into the Swiss roll tin. Bake for 12 mins un­til the sponge springs up when pressed lightly. Al­low to cool com­pletely in the tin. Place the sponge on a sheet of cling film, then peel off the bak­ing pa­per. Place the jam in a small dish and warm for 30 sec­onds in the mi­crowave. Mix in the black­ber­ries. Spread the sponge with the jam and fruit mix. Re­move the bak­ing pa­per from the ice cream log and place it on the sponge at one of the short ends. Us­ing the cling film, roll the sponge around the ice cream un­til the two ends of the sponge meet and the ice cream is com­pletely cov­ered. Wrap the cling film tightly around the Arc­tic Roll and freeze for 30 mins. Serve dusted with ic­ing sugar.

Serves 10 400ml no-churn black­berry rip­ple ice cream 4 eggs 120g caster sugar 120g self-rais­ing flour 200g black­berry jam 100g black­ber­ries ic­ing sugar to dust

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