Ice Cream Cake with Gjetost Filling
Judging by my latest posts, you must all think I’m obsessed by “gjetost”, this unusual caramelized whey that is pressed to look like a brown “cheese”, often called “brunost” (Norwegian for “brown cheese”) in Norway. And you would of course be right! It’s difficult not to dream about this cheese after you’ve tasted it, imagining all kinds of recipes in which it can be added.
The past week has been brutal weather wise in NYC, with temperatures in the mid nineties and humidity that has made it feel way above that. Needless to say I haven’t wanted to do much cooking, as my kitchen has no AC and my appetite has been unusually weak. But today my fingers were itching to do cook something, going on a week since the last time I posted, and I landed on … ice cream of course!! This is a “roulade” cake, or a Swiss Roll cake, with an ice cream filling. The filling is home made vanilla ice cream mixed with shredded brunost and hazelnuts. The cake turned out so delicious, but more importantly – tasted like an ice cream cake I would have at home in Norway. There is a special rustic flavor I just can’t explain… except that it is to die for! Try making it this summer – it will make for an interesting addition to your dessert offerings!
ISKREM RULLADE MED BRUNOST (Ice Cream Roulade w/Brown Goat Cheese)
1/4 cup sugar
100 grams (3.5 oz) shredded brunost
100 grams (3.5 oz) all purpose flour
1/2 tsp baking powder
* 1 quart vanilla ice cream * see below
100 grams (3.5 oz) shredded brunost
60 grams (about 2 oz) hazelnuts, chopped
To make cake:
Preheat oven to 400F (200C). Line a rimmed baking sheet with parchment paper.
In a stand mixer, whisk the eggs and sugar until light and fluffy. Carefully fold in the all purpose flour , baking powder and shredded brunost. Pour the batter into the prepared baking sheet and bake in the middle of the oven for about 8 minutes. Pour sugar on to parchment paper a bit bigger than the size of the cake, and when removing the cake, turn the cake on to the sugar coated parchment paper and cover the cake with moist a hand towel to prevent from cracking. Let cool.
To make filling:
Make sure the vanilla ice cream is soft enough to handle (remove from freezer about 15 minutes before making filling). In a bowl, mix the vanilla ice cream with the chopped hazelnuts and shredded brunost.
Spread the filling on to the cooled cake and roll it carefully together starting at the longest side.
Wrap it in plastic wrap and place in freezer to chill completely.
When ready to serve, slice it into rounds and serve it with fresh fruit of your choice.
I’ve added a recipe for home made vanilla ice cream below. If you don’t feel making your own, you can certainly use store bought ice cream (make sure to pick a good brand!) and eliminate this step. Secondly, if you don’t have an ice cream maker, you can place the mixture in a regular bowl in the freezer, just be sure to stir every 10 minutes or so to avoid crystals from forming in the ice cream.
VANILJEIS (Home made Vanilla Ice Cream)
Adapted from Martha Stewart magazine
2 vanilla beans, split lengthwise and scraped
2 cups cold milk
6 large egg yolks
1 cup sugar
2 cups heavy cream
1 tsp pure vanilla extract
In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.
Prepare an ice bath; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.
Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.
Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice-cream maker according to manufacturer’s instructions.
Scoop out and fill your ice cream cake – you will be happy you went to the trouble of making your own ice cream!