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Ice-Cream Christmas Log

Ice-Cream Christmas Log
  • For : 8 servings
  • Time : 1 h 30
  • Difficulty :  medium

Ingredients for Ice-Cream Christmas Log :

  • 2 ice creams or shrbets of your choice (raspberry and pear)
  • 3 egg yolks
  • 1 round génoise or baked on a sheet
  • 120 g caster sugar
  • Christmas figurines

Technical stages for Ice-Cream Christmas Log :

  • Chemiser a log mold with plastic wrap.
  • Fill the bottom with ice cream or sherbet.
  • Press the raspberry sherbet using the back of a spoon so that it goes well to the shape of the mold. Make a dish in its center with the back of a table spoon and fill it with pear sherbet.
  • Cover all with raspberry sherbet and smooth the surface.
  • Cut a band of génoise same width as the log mold and place it on the raspberry sherbet. Leave to harden in the freezer.
  • Italian Meringue: Beat the egg whites firm.
  • When very firm, add sugar cooked at 121°C.
  • Beat until complete cooled.
  • Remove the log from the mold on a log cardboard tray or a serving dish.
  • Remove the plastic wrap.
  • Using a metal spatula, Level the whole surface of the log.
  • Using a torch, brown the surface of the meringue.
  • Decorate with Christmas figurines.
  • Reserve in the freezer until dessert time.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Log mold Ø 8 cm x 50 cmLog mold Ø 8 cm x 50 cm 19.40 Euro
Sugar pan Ø 14 cmSugar pan Ø 14 cm 53.80 Euro
Rectangular golden stands 29,5 x 10 cmRectangular golden stands 29,5 x 10 cm 4.50 Euro
Sugar Blowtorch 2Sugar Blowtorch 2 44.20 Euro
Bicoloured pine trees (x 100)Bicoloured pine trees (x 100) 4.90 Euro