{"id":4325,"date":"2010-07-27T00:00:29","date_gmt":"2010-07-27T06:00:29","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4325"},"modified":"2010-07-27T06:44:00","modified_gmt":"2010-07-27T12:44:00","slug":"daring-bakers-swiss-swirl-ice-cream-bombe","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/07\/27\/daring-bakers-swiss-swirl-ice-cream-bombe\/","title":{"rendered":"Daring Bakers: Swiss Swirl Ice Cream Bombe"},"content":{"rendered":"

\"\"<\/a>So many components to this dessert! \u00a0Two ice creams, hot fudge sauce, chocolate cake, whipped cream…and then there’s the assembly process. \u00a0Whew! \u00a0When I told Ben all the things I had to do, he said “Can you imagine having to do this when you were still teaching?” \u00a0Yes, I can imagine that. \u00a0I would have freaked out. \u00a0Probably like this scene from Julie & Julia.<\/object><\/p>\n

Thankfully I saved myself, and Ben, from this potential freak out by spreading everything out over 5 days and having this thing ready to enjoy 3 days before the Daring Bakers reveal. \u00a0Having a lot of free time is such a luxury.<\/p>\n

The July 2010 Daring Bakers\u2019 challenge was hosted by Sunita of Sunita\u2019s world \u2013 life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that\u2019s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.<\/p>\n

I must confess right now that I cannot attest to how good this ice cream treat is at present. \u00a0I haven’t yet cut into this impressive dessert and tasted it. \u00a0It is sitting in my freezer just waiting for me…calling to me, really. \u00a0I’m saving it for our 4th anniversary this Thursday. \u00a0I’ll make sure to amend this post once I get to try a slice as we celebrate 4 years of marital bliss!<\/p>\n

Day 1 and 2:<\/strong><\/p>\n

I made the vanilla ice cream first. \u00a0On day two I made the chocolate ice cream. \u00a0These were completed first and spent a few days in the freezer.<\/p>\n

Day 3:<\/h6>\n

I made the chocolate cakes and filling and rolled them up. \u00a0I stored these in the fridge overnight.<\/p>\n

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Day 4:<\/h6>\n

I made the fudge sauce and assembled the cake. \u00a0I highly\u00a0recommend taking the time in between layers to let everything set fully. \u00a0It will make life easier for you. \u00a0Also, your ice cream needs to be soft and pliable so let it sit out for a while before trying to spread it.<\/p>\n

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Day 5:<\/h6>\n

When you go to un-mold the cake, wrapping a warm, wet towel around the bowl for a few seconds really helps.<\/p>\n

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I can’t say how the slicing is going to go, but a warm sharp knife is key to any frozen dessert. \u00a0Dipping it in warm water and drying it quickly between slices is also a nice trick.<\/p>\n

Since there are SO many recipes, here is the link to the PDF<\/a> with all of them. \u00a0This is an much easier way to read the recipes than my cut and paste jobs!<\/p>\n

All the components are delicious separately. \u00a0I had some leftover fudge sauce and whipped cream that I used to make one of the best simple sundaes I have ever had. \u00a0I had to sample the ice creams as well, and they were both quite tasty. \u00a0I cannot wait to try all of these together! \u00a0Thanks for a great challenge.<\/p>\n