Spicy Pecan Roll With Eggnog Ice Cream

Spicy Pecan Roll With Eggnog Ice Cream
Spicy Pecan Roll With Eggnog Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 4

    ounces pecans finely ground

  • to yield 1 3/4 cups

  • 1

    tablespoon unsweetened cocoa powder

  • 1/2

    teaspoon powdered instant espresso

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon allspice

  • 1/2

    teaspoon cinnamon

  • 1/2

    teaspoon nutmeg

  • 1/2

    teaspoon cardamom

  • 1/4

    teaspoon finely-ground black pepper

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon powdered cloves

  • 6

    large eggs

  • 3/4

    cups granulated sugar

  • 1

    teaspoon pure vanilla extract

  • 2

    pints ice cream, preferably vanilla, eggnog, pumpkin or rum raisin

  • 1/3

    cups unsifted powdered sugar

Directions

Adjust rack in lower third of oven and preheat oven to 350 degrees. Line a 10- by 15-inch jellyroll pan with aluminum foil, leaving a 2 inch overhang at each short end. Mix the ground nuts with cocoa, spices, salt and pepper in a small bowl. In a large bowl, whisk the eggs and sugar to combine. Rest the bowl in a hot water bath that is hot to the touch, about 120 degrees. Whisk egg and sugar mixture until it reaches about 100 degrees. Remove the bowl from the water bath and whip mixture in a heavy-duty mixer at medium speed until it is light ivory in color and very fluffy, about 6 minutes. Add the vanilla extract during the final minutes of whipping. Fold in half of the ground pecan mixture until incorporated and then fold in the remaining half. Pour the batter into the prepared pan and spread it evenly. Bake 8 to 11 minutes or until the cake is set on top and springs back when lightly pressed in the center. Remove pan from the oven, run a knife around the edges to loosen the cake from the sides of the pan. Lift the cake by the foil overhang to remove from pan and transfer to a wire rack. Cover the cake with a sheet of aluminum foil, folding the foil in a tent-like fashion so that it does not stick to the cake but keeps the moisture in while the cake cools. Cool for 30 to 60 minutes. Lift the cake in its foil off the wire rack to the work surface. Allow ice cream to soften. Spread it evenly over the cake with an offset metal spatula all the way to the edges except for one of the long edges of the rectangle, leave about an inch before reaching that edge. Starting with the opposite long edge of the cake, roll the cake off of its foil until it forms the shape of a log. Wrap the roll securely in aluminum foil and freeze. Remove cake from freezer 30 minutes before serving. Remove foil and slice with a serrated knife. Sprinkle with powdered sugar before serving. This recipe yields 12 servings.

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