Ann Reardon

How to make rolled ice cream at home

how to make rolled ice cream

 

What is rolled ice cream? It is a vanilla ice cream base that is chopped with fresh ingredients to flavor it, quick frozen on a cold surface, spread out flat and then rolled up and served. The quick freeze and agitation while it chills makes for tiny ice crystals so that the rolled ice cream has a very smooth mouth feel. Mixing the ingredients in fresh means you can customize each serve to suit the taste of the lucky person who is going to be indulging. The idea appears to have started in Thialand and has quickly spread across the world. There is even a rolled ice cream place near me, but they all use big expensive compressors to instantly freeze the ice cream. After many experiments I finally discovered how you can make ice cream rolls at home.

To make rolled ice cream at home you will need:


Grab all the things listed then watch the video above to see how to make rolled ice cream at home.

1. Flavours for family or friends to choose from.
Things like fresh fruit, chocolate bars, oreos and nutella work well.

2. Vanilla Ice Cream Base
400mL (13.53 fluid ounces) or 1 1/2 cups (4%) milk
90g (3.17 ounces) or 6 egg yolks
1 vanilla bean or vanilla essence
216g (7.62 ounces) or 1 cup sugar (caster or super fine)
200mL (6.76 fluid ounces) or 3/4 cup cream

see the video below for details of how to make the vanilla ice-cream base. Chill it in the fridge until you are ready to make your rolls.

3. Equipment
2 baking trays the same size with sides
2 stainless steel scrapers
a towel

4. Dry ice pellets.
If you’re in Australia look for a BOC gas near you and remember to take an esky with you to put it in.
While you’ve got dry ice at home you might as well have some fun experimenting…

Copyright © 2017 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

27 Comments View Comments

  1. Rating: 5

    Hello Ann. what size cups/bowls do you use for rolled ice cream

  2. Rating: 4

    How can get that frozen surface where the ice cream is mixed

  3. Rating: 4

    How can get that frozen surface where the ice cream is mixed

  4. Rating: 5

    Hi Ann, What did you use to chop up the ingredients?? Did you get it online or……??

    • Hi Emma, You should find it if you google metal spatula, I think amazon have them ?

  5. Rating: 4

    Hi, I was just wondering how much vanilla ice cream base one batch makes.

    • G’day Mary, One batch made enough for 6 bowls. It will depend a bit on how thick you make them, how much filling you add and how many rolls you put int a bowl.

  6. Rating: 5

    Can you use another type of thermometer instead of a candy One?

    • Yes, as long as it has the temp range to cover what you need for the recipe, and can withstand heat without breaking then you can use any thermometer.

      • Can you do milk and oreo only?

  7. Rating: 5

    What percent is the cream? Regular 18%?
    Also, how many inches are your scrapers? Just so I know which ones to buy. Thanks so much for this recipe! Will try it for sure.

  8. Rating: 3.5

    can i use yogurt instead of vanilla cream base’?

    • Good question, yoghurt churns well in an ice-cream machine so I assume it would also roll well, you’d need to experiment ?

  9. Rating: 5

    What kind of cream you used??

  10. Rating: 4.5

    Hi, for how many people is this recipe?

    • g’day Robert, this recipe makes the equivalent of a 900mL tub of ice-cream. Plus the toppings on top. Enough for about 4-5 cups depending how much you put into each cup. ?

  11. Hi there!

    I live in the US. Can you tell me what 4% milk is? Our higher fat milks are 2% and Whole milk but we don’t have a 4%.

    Thanks,
    Brent

    • Hi Brent, In Australia 4% milk would be the standard whole milk that is pasteurised and homogenised. The fat content has not been reduced. In the USA I believe your whole milk has a fat content of around 3.35% which would be fine for most recipes.

  12. Hi Ann
    I would like to know where I would get dry ice from for e.g baking stores?

    • hi Wendy in Australia BOC gasses sells it by the kilo – take an esky to put it in.

  13. How many rolls does this usually make?

    • Good question, I only made one lot of ice-cream base for all the rolls in the video and I had some leftover.

  14. This was a most fun video! Love those handsome young men and I love that they are getting experience following in Mom’s footsteps! What a great experience.

  15. Please tell me any substitute for eggs that you have used for making ice-creams

    • Hi Harini, eggs are an emulsifier so they keep the liquid and fat together helping make it creamy. Commercial ice-creams often use an emulsifier additive instead but they can be hard to get hold of. You could just try without eggs but it might be a bit icy.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

ADD JPEG TO YOUR COMMENT