Ice Cream Roll
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her ice cream roll.
Ingredients for the biscuit dough:
| - | 5 eggs (3 whole and 2 yolks) |
| - | 100g of sugar |
| - | 100g of flour 00 |
| - | 50g butter |
| - | A few drops of vanilla extract |
| - | A pinch of salt |
For the stuffing
| - | Ice cream of your choice |
Procedure:
| 1 | Mix the eggs, sugar and vanilla at maximum speed for approx.. 5 until it gets frothy, with a spatula, add the salt, melted butter and flour and mix together. |
| 2 | Line a baking sheet with parchment paper, pour in the mixture, forming a smooth even layer with the help of a spatula. |
| 3 | Bake in preheated oven x 7/8 minutes at 200 degrees. |
| 4 | When it is cooked, turn it on a damp towel, remove the parchment paper, sprinkle with sugar and roll the dough over itself along with the cloth that will prevent the dough from sticking. |
| 5 | Let stand in a cool place x 30 minutes |
| 6 | When the cookie dough is ready, remove the towel and add a layer of your chosen ice cream and roll, store in the freezer and slice when required. |
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