Old Fashioned Ice Cream Roll

by Valorie Delp | More from this Blogger

20 Jun 2008 07:06 AM

Did your grandmother used to make this old fashioned summer treat? I must confess, I had never heard of it before until I stumbled upon a recipe in my Amish cookbook. I tried it and failed miserably.

However, this version is a little more fool proof. The cake requires a few less ingredients and if you're careful to follow the directions--it will come out beautifully. It will still require a good part of time, but it's delicious and well worth the effort. Covered in a yummy caramel sauce, this is a can't loose dessert--especially if you're planning on entertaining this summer!

You will need:

4 eggs

3/4 cup sugar

1 teaspoon of vanilla extract

3/4 teaspoon of baking powder

1/4 teaspoon of salt

1/2 gallon of vanilla ice cream, slightly softened

For the Caramel Sauce:

1 cup of packed brown sugar

1/2 cup sugar

1/4 teaspoon of salt

1/2 cup of light corn syrup

1 cup of heavy whipping cream

Chopped pecans

Directions:

Dust a clean linen kitchen towel with confectioners' sugar. Set aside.

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper. (Yes you read that right--grease the pan, line it with paper and grease the paper. Just trust me on this.) Set aside.

In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon colored. Beat in vanilla. In another bowl, combine dry ingredients. Fold dry ingredients into egg whites.

Spread batter evenly into prepared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a clean kitchen towel dusted with the confectioners' sugar. Gently peel off wax paper. Roll of cake in the towel, jelly roll style, starting with the short side. Cool completely on a wire rack.

Unroll cake. Spread cooled cake with ice cream; roll up again. Freeze until firm.

For sauce, in a small saucepan, combine the sugars, salt and corn syrup. Cook and stir until mixture comes to a boil. Remove from the heat; cool slightly. Stir in heavy cream. Serve over ice cream roll and top with pecans.

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Valorie Delp shares recipes and kitchen tips in the food blog, and also writes about politics and the occassional movie review. To read more articles by Valorie Delp, click here.

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Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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