Chocolate, Coffee & Pistachio Arctic Roll


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It’s amazing how your definition of rest changes over time – staring down the barrel of a 12 hour flight to Asia last week rather than dreading the let lag I found myself absurdly excited for no phone signal, two unread copies of Grazia, and free Baileys.  It also gave me time after a bit of a blogging break to think of some new recipes to try – and given the heat, the first of which had to involve ice cream.

Arctic roll primarily reminds me of school dinners, I hadn’t eaten it therefore in quite some time… but I was on holiday in Italy a couple of weeks ago and the local gelato shop had shelves of them in the freezer that looked absolutely amazing (and nothing like Mr Slater’s “frozen carpet” put down of the original…)  For the grown up version I went for a pistachio ice cream in the centre using a recipe by David Lebovitz, and wrapped it in a Mary Berry sponge, with the original recipe adjusted to incorporate the coffee and chocolate.

The recipe is actually very speedy – the sponge is a couple of steps and cooks in ten minutes, the ice cream is just a bit of whisking and the machine did the rest (if you don’t have one you can put the mix in the freezer and stir every so often).  It would be easily switched up to different combinations too – Thanks to the Japan leg on my trip, top of my list is chocolate sponge with green tea ice cream… S

Recipe (serves six):

Ice cream by David Lebovitz:
500ml whole milk
65g sugar
16g cornstarch
Squeeze of lemon
180g pistachio paste (original recipe calls for 200g, the jar I bought was 180g).  I found the pistachio paste in Partridges, but apparently they also sell it in Whole Foods.

Sponge adapted from Mary Berry:
4 eggs
110g caster sugar
20g cocoa powder
1tbsp coffee powder + 1 tbsp water

Preheat the oven to 180°C

Method – Ice Cream:

Step one: Mix the cornstarch (16g) with 60ml of the whole milk

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Step two: Heat the remaining (440ml) whole milk with 65g sugar

Step three: Stir in the milk/cornflour mix to the milk/sugar combination, simmer for three minutes

Step four: Whisk in the pistachio paste

 

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Step five: Cool in the fridge and churn in the ice cream maker for 45 mins.

Step six: Once set, transfer into anything cylindrical and leave in the freezer until ready to use (I put mine in a mug with baking parchment around the sides, but looking back I think you could just roll it into a sausage shape and wrap it like that)

Method – Sponge:

Step one: Whisk 4 eggs with 110g caster sugar

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Step two: Sieve and fold in 110g self raising flour and 20g cocoa powder

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Step three: Add the espresso and pour into a baking tray (mine was 13 x 9 inches).  Cook for 10 minutes

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Step four: Once cooked, carefully curve in a cylindrical shape and leave to cool (I wrapped mine on the inside of a large mug)

Step five: remove the ice cream from the freezer and wrap the sponge around.  Return to the freezer until ready to serve.  Top with crushed pistachios.

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