When I was testing recipes for this book, surrounded by desserts around the clock. I had to invent rules to keep from eating myself out of my wardrobe. The primary one was no pajamas. I didn’t allow myself to eat desserts in the morning before I got dressed. Coffee and an English muffin were fine, but no sweets. This may seem a bit silly to some, but after churning ice cream or assembling an Ice cream cake and putting it in the freezer overnight to harden. I woke up curious to see how things came out. I wanted to head straight from the bed to the freezer, stopping only to get a spoon, but if I start the day with ice cream it makes me crave desserts all day. I tossed this rule when it came to this roulade. Later, after several pieces, I justified my pig-out by telling myself that at least there was coffee in the accompanying coffee caramel sauce.
Combine the cream, milk, brown sugar, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Pour the mixture into a bowl and cool over an ice bath to room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until firm but still spreadable, about 2 hours, depending on your freezer.
While the ice cream is freezing, preheat the
Melt the chocolate and water together in a double boiler over hot water. Stir until smooth.
Whip the egg yolks on high speed until light in color, 2 to 3 minutes with a stand mixer, 3 to 4 minutes with a hand mixer. Reduce to medium speed and add
In a clean bowl, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually whip in the remaining
Bake for 25 minutes, or until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean.
While the cake is baking, lay a clean thin cotton dish towel on the work surface with a short end toward you. Dust an area of the towel the size of the cake pan with the remaining
The roulade can be made up to 2 days before you serve it. Wrap well in plastic wrap.
If necessary, temper the brown sugar ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. (If it splits anywhere, carefully push the broken pieces together.) Gently spread the ice cream over the cake with a thin metal spatula, leaving a
© 2006 Emily Luchetti. All rights reserved.