Make this retro frozen dessert at home using our step-by-step guide. Ice cream, jam and sponge – what's not to love? An arctic roll is a guaranteed crowdpleaser
- Serves: 8 persons
- butter, for the tin
- 100g golden caster sugar, plus extra for dusting
- 100g plain flour
- ½tsp baking powder
- ¼tsp vanilla extract
- 2eggs, separated
- 50g icing sugar
- 1vanilla pod
- 150ml double cream
- 200g strawberries, hulled and quartered
- ½lemon, juiced
- 200g golden caster sugar
Step 1First, make the ice cream. Whisk the egg whites to stiff peaks in a bowl using an electric whisk. In a second bowl, tip in the yolks and icing sugar, then split the vanilla pod and scrape in the seeds. Whisk until pale and fluffy. In a third bowl, whip the double cream using a clean electric whisk until it’s holding its shape, then fold in the yolk mixture followed by the whipped egg whites.
Step 2Pour the ice cream mixture into a 900g loaf tin lined with baking parchment, leaving some overhanging. This will help you remove the ice cream later. Freeze for 2 hrs until set but still soft enough to shape.
Step 3Remove the ice cream from the freezer and lift out of the tin using the parchment. Use a spatula to shape the mixture into a rough sausage, then use the parchment to roll the ice cream into a rough log, about 35cm in length. Twist the ends of the parchment like a cracker to enclose the ice cream (see pic), then return it to the freezer for a further 1 hr until solid.
Step 4Next, make the jam. Put a saucer in the freezer to chill, then tip the strawberries, lemon juice and sugar into a heavy-based saucepan set over a high heat. Bring to the boil, stirring occasionally. Boil rapidly for 5 mins, then remove the pan from the heat.
Step 5Spoon ¼ tsp jam onto the cold saucer – if it wrinkles when you push it with your finger, it’s ready. If it’s still runny, return it to the heat and boil for another 2-3 mins, then test again. Once the jam is set, remove from the heat and leave to cool. It should be thickened and sticky.
Step 6Heat the oven to 200C/180C fan/gas 6 and line a 24 x 32cm swiss roll tin with baking parchment so that it overhangs the rim, then butter well. Whisk the eggs and sugar together using an electric whisk for 2-3 mins until thick and pale.
Step 7Fold in the flour, baking powder and vanilla extract using a large metal spoon until no visible pockets of flour remain.
Step 8Gently tip the batter into the prepared tin and bake for 15 mins until lightly golden and springy to the touch.
Step 9Remove from the oven, leave to cool for 1-2 mins in the tin (or until cool enough to handle), then carefully roll the sponge up while it’s still warm, using the baking parchment. Leave to cool fully in its rolled-up shape, about 1 hr.
Step 10Unravel the sponge and spread the jam all over the inside using a spatula or palette knife. Working quickly, unwrap the ice cream and put it on top of the jam, then roll the sponge up around it to enclose the ice cream.
Step 11Wrap the arctic roll in a clean sheet of baking parchment, followed by a sheet of foil. Freeze for a further 30 mins to firm up slightly.
Step 12Unwrap, slice and serve. Will keep frozen for up to a month. Leave at room temperature for a few minutes before slicing and serving.