Okay, all you fellow Daring Bakers and blogger friends, take a good look at the photo above because this is as good as it gets! Before I forget...The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.- In my case this turned out more like a BOMB than a bombe!
It all started out so nicely(the cake and cream) and on track(see above photo:))...until I decided to use my own recipe for the ice cream. I have been making it for a dozen years (cookies and cream)! It is always a favorite with everyone, but this time I decided to make half of the recipe as strawberry ice cream, and instead of adding fresh strawberries(which probably would have worked)I used my homemade strawberry jam. I'm no chemist, but it must have been too thin and prevented the ice cream from firming up nicely:( It sure tasted heavenly though!
To construct this dessert I first put the strawberry ice cream in the bottom of the bowl, then the fudge sauce(I used THIS recipe from Bonnie of City Home/Country Home, and it was delicious! Check out her wonderful blog!), and finished up with the homemade cookies and cream ice cream. Unfortunately when I went to release the whole thing from the bowl, the strawberry "ice cream" though thickened before, had now turned to the consistency of a shake. So my bombe was hollowed out at the top of the dome, which basically made the whole thing cave in! :(
Anyway, when my husband gets home there's a big yummy bowl of disaster in the freezer and he's welcome to dig in! :)
Find the Swiss Swirl Ice Cream Cake recipe HERE. Thanks for the challenge, Sunita!
Cookies and Cream Ice Cream recipe (No ice cream maker needed.) I got this recipe from my mom(decades ago) and I don't know where she got it from.
4 egg yolks
1 can sweetened condensed milk
3 cups crushed oreo cookies
1 Tablespoon real vanilla
1 pint whipping cream
1. Beat egg yolks until thick. Add sweetened condensed milk and vanilla. Stir well.
2. Crush cookies and add to milk and egg mixture.
3. Whip cream until very stiff. (Be careful or you'll end up with butter!)
4. Gently stir in shipped cream into the milk mixture.
5. Freeze 6 hours or until firm.
Yields almost a half gallon.
Simple and Super!