Noel Ice Cream Cups Recipes

CHOCOLATE YULE LOG

Steps:

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
• Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
• Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
• Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
• Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

FROZEN CHOCOLATE-PEPPERMINT BùCHE DE NOëL

Steps:

• For sauce:
• Place chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Do ahead can be made 1 week ahead. Cool, cover, and chill. Rewarm, uncovered, in microwave in 15-second intervals and whisk before using.
• For chocolate leaves:
• Stir chocolate in small saucepan over low heat until melted and smooth. Remove from heat. Using pastry brush, brush chocolate on underside (veined side) of 1 leaf to coat completely (do not allow chocolate to drip over edge of leaf). Place leaf, chocolate side up, on small foil-lined baking sheet. Repeat with remaining leaves. Chill, uncovered, until chocolate coating is cold and firm, at least 1 hour. Working with 1 leaf at a time, carefully peel green leaf away from chocolate. Return chocolate leaf to same sheet; discard green leaf. DO AHEAD: Can be made 3 days ahead. Cover with plastic wrap and chill.
• For cake:
• Position rack in center of oven and preheat to 375°F. Line 15 x 10 x 1-inch baking sheet with parchment. Coat paper with nonstick spray and dust with cocoa.
• Sift 1/2 cup sugar, cake flour, 1/4 cup cocoa, baking powder, and salt into small bowl. Using electric mixer, beat egg yolks in large bowl until thick. Beat in oil, 2 tablespoons water, and vanilla. Gradually add dry ingredients, beating just until blended. Using clean dry beaters, beat egg whites and cream of tartar in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Spread batter evenly on prepared baking sheet.
• Bake cake until puffed and tester inserted into center comes out clean, about 12 minutes. Cool cake in pan on rack 10 minutes. Sift light layer of cocoa over large smooth kitchen towel (not terry cloth). Cut around pan sides. Turn cake out onto prepared towel, leaving 3-inch cloth border on 1 long side. Peel off parchment. Starting at long side with cloth border and using cloth as aid, roll up cake in towel (towel will be rolled up inside). Place cake, seam side down, on work surface; cool completely.
• Microwave ice cream in 10-second intervals until barely softened. Unroll cake on work surface but leave on cloth. Dollop ice cream over cake by spoonfuls. Gently spread ice cream into even layer, leaving 1-inch plain border on long side opposite cloth border. Sprinkle ice cream with crushed candy. Using cloth as aid and starting at cloth border, roll up cake, enclosing ice cream in cake. Place cake, seam side down, on long platter; cover with plastic wrap. Freeze cake at least 8 hours or overnight.
• For meringue:
• Using electric mixer, beat egg whites and cream of tartar in large bowl to soft peaks. Gradually add sugar, beating until stiff but not dry. Beat in vanilla.
• Cut off 1/8 of cake at angle at 1 end. Press cutoff part onto center of 1 side of log, cut side in. Spread meringue all over top, sides, and ends of cake. Using fork, make long grooves in meringue down length of cake and in circles on ends to resemble tree bark. Freeze cake until meringue is cold and firm, at least 3 hours. Using torch, brown meringue in random spots. Return cake to freezer. DO AHEAD: can be made 2 days ahead. Cover and keep frozen.
• Garnish cake with chocolate leaves, fresh mint sprigs, and small candy canes. Cut cake crosswise into 1-inch-wide slices. Drizzle with warm chocolate sauce.

NOEL ICE CREAM CUPS

Steps:

• 1. In a medium bowl, combine the ice cream, pecans. cherries and extracts, mix well. Fold in M&M's. Spoon into paper-lined muffin cups and freeze for at least 30 minutes. Sprinkle with chopped M&M's. Makes 8-10 servings.