THE FESTIVAL CARNET
No-Bake Vanilla and Raspberry Ice-Cream Yule Log
A homemade ice cream without sorbetiere, to be molded in a Yule log mould adapted to the freezer and to be served again frozen.
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A semi-rigid thermoformed mold can be used for cold preparations if its leaflet confirms it. It should not be confused with a baking mold: most of these plastic gutters do not go to the oven. This recipe does not require cooking in the pan.
The ice cream combines whipped cream, sweetened condensed milk and raspberry. It stays in the freezer until service; a few minutes of tempering make cutting easier. Plan a useful mold of 1 liter and a small verrine for the possible surplus.
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The preparation step by step
Check the mold
Read the package leaflet: confirm food contact and freezing. Wash and dry according to instructions. Place the semi-rigid mold on a plate to be able to move it without twisting it.
Cuis la raspberry
Put 150 g of raspberries, 20 g of sugar and 10 ml of water in the pan. Heat five minutes stirring and crushing the fruit until you get a compote.
Filter and Cooled
Pass the compote to the strainer to remove the seeds. Spread it in a small bowl, leave to cool completely, then refrigerate. Warm coulis would make the cream collapse.
Prepare the vanilla base
Pour 200 g of sweetened condensed milk into a large bowl and add the vanilla spoon. Mix with maryse without long whipping.
Whip the cream
Whisk 350 ml very cold cream in a cold bowl. Stop when soft grooves persist and the cream fits into a slightly curved beak.
Lightens Concentrated Milk
Mix a large spoon of whipped cream with the concentrated milk, then gently incorporate the rest in two. Lift from the bottom to keep air.
Half-fill
Pour half of the vanilla mixture into the pan. Gently spread it against the walls and lightly pat the plate to remove large pockets of air.
Draw the marbling
Add half of the cold coulis in three strokes. Pour the rest of the cream and then the rest of the coulis. Pass a spoon once in zigzag to marble without making everything pink.
Flat freezer
Straight to a few millimeters from the edge, covers and freezes at least eight hours. Pour any excess into a cold-adapted verrine; do not let the mold overflow.
Iced demould and sers
Unmold according to the package leaflet without forcing a brittle plastic. Allow to cool down for only five to ten minutes, then cut with a knife that is soft and wiped. Put the unserved portions back in the freezer immediately.
Conservation. Keep the log well covered in the freezer for up to a week. Do not refreeze a completely melted portion and do not let it thaw for several hours as a dessert.
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
Thermoformed mould
The word plastic is not enough to know its permissible temperatures. Use the directions of the exact model and do not put it in the oven.
Marbling
Two spoon strokes are enough. A prolonged mixture gives a uniform pink ice, not the expected red ribbons.
Questions Before You Start
Do I need a sorbet?
No, whipped cream and concentrated milk give this version without sorbet.
Is it a defrosting foam?
No, it's an icy log to serve still firm and cold.
Can I greatly reduce the milk concentrate?
This changes the texture in the freezer. Choose another formula if you want a different ice cream, rather than arbitrarily removing much of this ingredient.
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
For fresh fruit, you can replace raspberries with the same weight of strawberries cut into small pieces and well drained. This variant does not apply to a gelled puree or jam.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.