Vanilla ice cream, a raspberry sorbet heart, a crunchy speculoos base and a bright coulis: made the day before in a loaf tin, it waits patiently in the freezer.
The ice cream Yule log is the stress-free Christmas dessert: it's made one, two or even five days ahead, and on the night all that's left is to turn it out. With good store-bought ice cream, a raspberry heart and a crunchy base, it's every bit as good as one from the ice cream shop.
The secret to a clean log is time: each layer firms up in the cold before the next, or the flavors blur together. And for slicing, a hot knife and ten minutes out of the freezer.
Line the tin with two layers of cling film, letting it hang well over the edges: these are your handles for turning out. Smooth out the creases. Put the empty tin in the freezer for 15 minutes. Meanwhile, move the vanilla ice cream to the fridge: it should turn soft like a paste, without melting.
Spread two thirds of the vanilla ice cream over the bottom and sides of the cold tin, about 2 cm thick, hollowing a channel down the middle with the back of a spoon. Put the tin straight back in the freezer for 30 minutes, along with the rest of the vanilla ice cream.
Soften the raspberry sorbet in the fridge for 10 minutes, then mix it briskly with the still-frozen raspberries. Fill the channel with it and smooth. Freeze for 20 minutes so it firms up.
Cover the sorbet with the rest of the softened vanilla ice cream, smoothing it level with the rim of the tin.
Put the cookies in a freezer bag and crush them into fine crumbs with the rolling pin. Mix them with the melted, cooled butter (a few seconds in the microwave or a small pan is enough to melt it). Spread it over the ice cream and press down firmly with the back of a spoon: this is the bottom of the log, it must be flat. Fold the film over the top.
Leave to set for at least 6 hours, ideally overnight, lying flat in the freezer.
Blend the thawed raspberries with the powdered sugar and lemon juice, then push the coulis through a fine sieve with a spoon to remove the seeds. Keep it in the fridge until serving.
Open the film on top. Turn the tin over onto a well-chilled serving plate and gently pull on the edges of the film: the log slides out. If it resists, lay a hot tea towel over the tin for 10 seconds. Peel off the film, draw lines with a fork if you want bark, then decorate with raspberries, mint and a veil of powdered sugar. Put it back in the freezer if you're not serving straight away.
Take the log out of the freezer 10 minutes before slicing, or 20 minutes in the fridge. Cut 2 cm slices with a long knife dipped in hot water and wiped between each slice, and serve with the coulis.
Check off every step to celebrate.
Well wrapped in its film, the log keeps for 1 week in the freezer: it's the dessert to make several days ahead. Decorate it on the day. The coulis keeps for 3 days in the fridge, or 3 months in the freezer. A thawed ice cream log must not be refrozen.
Thanks to the overhanging film: turn the tin over and pull gently on it. If it sticks, a tea towel run under hot water and wrung out, laid on the tin for 10 seconds, is enough to release it.
A week at most, the day before at the latest: it needs at least 6 hours in the freezer. Add the decoration on the day, just before serving.
Yes, that's the whole point: a loaf tin lined with cling film is enough. For a rounder shape, use a half-pipe mold or a water bottle cut in half lengthwise.
Add this recipe to your meal, then come back for appetizers, a drink, cookies with coffee: Popotam brings them together, with the shopping for your whole table and the timeline up to dessert. Free, no account.
