THE FESTIVAL CARNET
Vanilla and Strawberry Ice-Cream Yule Log
Strawberry vanilla iced log: simple assembly, legible layers and precise markings for cold and cutting.
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Strawberry vanilla iced log is prepared in a 25 cm mold and serves frozen. Unlike a log, it should not defrost for several hours. Plan a night in the freezer and only take it out just before the service.
The result is white vanilla ice cream and pink strawberry sorbet in two layers on a spoon cookie base. The steps specify when to soften, tamp and then firm the preparations. Durations are indicative.
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The preparation step by step
Check the mold and the cold
Choose a 25 to 30 cm log or cake mould, useful capacity 2 liters, compatible freezing. Check the tubs for the volume corresponding to 500 g of each flavour: it varies with the amount of air incorporated. Provide a small separate container for a possible surplus. Line the film mold if necessary and place it on a board. Clear a flat place in the freezer set at 18 °C.
Soften the first ice
Place the 500 g of vanilla ice cream in the refrigerator for 5 to 10 minutes to work. The ice must remain firm and very cold; do not let it become liquid.
Cup the vanilla layer
Place the vanilla ice cream in small spoonfuls in the bottom of the mold. Press gently with the back of a spoon to flush out the voids and even the surface. Put the pan back in the freezer for 30 minutes.
Prepare the second flavour
In the same way, soften the 500 g of strawberry sorbet in the refrigerator. Take out the mold just enough time to place this second flavour on the firmed vanilla.
Smooth the second layer
Spread the second flavour to the corners without mixing it with vanilla. Keep 1 cm free under the edge of the mold for cookies. If the ice creams contain a lot of air and exceed this volume, put the excess in the small freezer container; do not pack the mould until it overflows.
Lay the biscuit base
Cut the 100 g of cookies with a spoon and place them side by side on the ice. Press gently to make them adhere without pushing them down completely. Keep the offcuts in a box to accompany the parts.
Make it harden completely
Cover the surface in contact with cling film and freezes for at least 8 hours, until the center is hard. Do not overlay a heavy object on the mold.
Prepare the dish
Place the serving dish in the refrigerator for 20 minutes. Prepare a long knife, a glass of hot water and a clean cloth for cutting.
Unmolded still frozen
Take the log out of the freezer and gently peel off the pan or film around the dessert. Place it immediately on the cold plate, base underneath. Do not let the dessert melt to facilitate demoulding.
Let it soften briefly
Place the log in the refrigerator for 10 to 15 minutes before cutting. The knife must penetrate without forcing, but the layers must remain frozen. Adapts for a few minutes depending on the temperature and density of the ice.
Cut and cool
Dip the blade of the knife in hot water, wipe it and cut eight parts. Immediately re-freeze the portion that has not started to melt. Do not re-freeze a dessert that has become liquid.
Conservation. Keep the log well packaged in the freezer at 18 °C and consume it within two weeks. Do not re-freeze a dessert that has melted. Also respects the date and instructions of the ice cream or products purchased.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
The Good Cold
This log is served frozen, relaxed for a few minutes in the refrigerator. A six-hour thawing would melt it.
A suitable mold
Use a mold compatible with freezing. A thermoformed mold is not automatically compatible with the oven: no cooking is done in the mold of this recipe.
Ice weight and volume
Two pots of the same weight can occupy different volumes. The 2 liter mould leaves a margin for both flavour and the biscuit base; check the indications of the pots before starting. The surplus can be stored separately in the freezer.
Questions Before You Start
Can I prepare it the day before?
Yes, taking eight hours in the freezer makes preparation the day before particularly convenient.
Do I need a sorbet?
Not for this recipe; the ingredients and assembly indicated are enough.
Can I use a Thermomix?
This sheet explains a method independent of any robot and does not provide unverified Thermomix settings. For guided execution with a precise model, use a compatible official Cookidoo recipe.
The recipes and creations cited
Find the guided recipes or creations of their author on the sites below. The sheet of this book remains an independent house proposal.
Baking tips for this recipe
- Check the dimensions of the mold and place it in the freezer before starting assembly.
- Respect cold grips between layers to avoid mixing them with demoulding.
- Prepare the dish and the finishing elements before unmolding, then follow the reheating time provided by the plug.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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