Phoskitos chocolate roll ice cream
The cake of childhood inside the ice cream, sponge and cream and all. Sweet, cocoa-rich, with those soft pieces you come across.
The cake arrives already sweetened, which is why the recipe barely adds any sucrose. A normal ice cream takes far more: here almost all the sweetness comes from the Phoskitos.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The cake goes in on the way down and below 40 °C, then blend until it is worked in.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Creamy and indulgent, with the broken-down sponge giving body and the cocoa coating setting the flavour. It carries little added sugar because the cake arrives loaded, and the fructose keeps it tender at serving.
Everything about this Phoskitos ice cream
This is a bakery ice cream and has to be treated as one: the Phoskitos go in with their sponge, their filling and their coating, and bring sugar and fat of their own. That is why the recipe adds so little sugar itself — dextrose, a little fructose and very little sucrose — and still reaches the usual sweetness.
The base is lean on cream, because the cake's coating already supplies fat: the ice cream sits in the middle of the band for fat, and well stocked with solids.
Timing rules here. The cake goes in when the mix drops below 40 °C and you blend until it is worked in. It is a finished product: it needs no second pasteurisation, and dropped into a boiling mix it would only lose aroma.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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