"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ice Cream Yule Log Recipe

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This recipe for Ice Cream Yule Log, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. all-purpose flour
1/3 c. cocoa
5 eggs
3/4 tsp. baking powder
1/4-1/2 tsp. salt
1 c. sugar
2 tsp. vanilla extract
Additional cocoa
1 pint vanilla ice cream, softened
1 pint green chocolate mint ice cream, softened
Chocolate Frosting:
3 1/2 c. sifted powdered sugar
1/2 c. cocoa
1/4 c. butter, softened
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1/4 c. plus 2 T. milk

Directions:
Directions:
Grease a 15" x 10" x 1" jellyroll pan and then line
with waxed paper; grease and flour the waxed paper. Set aside.
Sift flour and 1/3 c. cocoa together; set mixture aside.
Combine eggs, baking powder, and salt; beat on high speed of electric mixer until foamy. Gradually add sugar, beating until mixture is thick and lemon colored. Fold in flour mixture and vanilla. Spread batter evenly into prepared pan. Bake at 400 for 10 to 12 minutes.
Sift additional cocoa in a 15" x 10" rectangle on a clean kitchen tea towel. When cake is done, immediately loosen from sides of pan and turn out unto the cocoa rectangle on the towel. Peel off waxed paper. Starting at the wide end, immediately roll up cake and towel into a log. Cool on a wire rack, seam side down for 25 minutes.
Unroll cake; remove towel. Starting at the wide end, spread the vanilla ice cream lengthwise over half the cake; spread chocolate mint ice cream over remaining half of cake. Gently roll cake back up; carefully place on a large cookie sheet in the freezer and freeze until firm.
FROSTING DIRECTIONS: Combine powdered sugar, cocoa, butter, salt and vanilla in a large bowl; add 1/4 c. milk and beat until smooth. Add remaining milk if needed, 1 T. at a time to make spreading consistency.
Remove cake from freezer. Diagonally cut a 4" piece of cake from one end of the roll. Place the log on a freezer-proof serving plate. Position the cut edge of short piece against the side of the longer piece, to resemble a tree branch. Spread chocolate frosting over the cake. Score frosting with a fork to resemble bark. You can make knots with the flat side of a knife. Garnish with holly leaves and red berries. Sprinkle a little powder sugar to look like snow if you wish.

Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
I got this recipe out of a Southern Living magazine back in the early 80's. It became our traditional Christmas dessert. I often made it with one kind of ice cream; also tried it with a sweetened whipped cream filling. I have also used Mom's chocolate/coffee frosting recipe on it.

 

 

 

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