Mint-Chip Ice Cream Roll

Name: Mint-Chip Ice Cream Roll
Ingredients: 3/4 cup all-purpose flour; 1/4 cup baking cocoa; 1/4 teaspoon salt; 5 large eggs,; 1 cup sugar; 1 tablespoon lemon juice; 1 tablespoon confectioners' sugar; 1-1/2 quarts mint chocolate chip ice cream, softened; 1 cup sugar; 2 tablespoons baking cocoa; 1/4 cup butter, cubed; 2 tablespoons water; 1 can (5 ounces) evaporated milk

13 ingredients

5 steps

Ingredients

3/4 cup all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon salt
5 large eggs,
1 cup sugar
1 tablespoon lemon juice
1 tablespoon confectioners' sugar
1-1/2 quarts mint chocolate chip ice cream, softened
1 cup sugar
2 tablespoons baking cocoa
1/4 cup butter, cubed
2 tablespoons water
1 can (5 ounces) evaporated milk

Directions

1

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Sift together the flour, cocoa and salt; set aside. In a medium bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form.
2

In another bowl, beat the egg yolks and lemon juice until thick and lemon-colored. Fold in egg whites. Fold in reserved dry ingredients just until blended. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center.
3

Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
4

Unroll cake; spread ice cream to within 1/2 in. of edges. Roll up again. Cover and freeze for at least 3 hours before serving.
5

In a saucepan over medium heat, bring the sugar, cocoa and butter to a boil. Add water; return to a boil. Stir in milk; boil 3 minutes longer. Cool to room temperature. Serve over ice cream roll.