HOW MUCH IS ROLLED ICE CREAM RECIPES

Steps:

• Whisk heavy cream, sweetened condensed milk, and salt together in a bowl.
• Pour your ice cream base onto a metal sheet pan or rimmed baking sheet. Make sure it’s less than ¼ inch thick; 1/8 inch is ideal. It should just cover the bottom of the pan.
• If you’d like to add a mix-in, sprinkle it onto the sheet pan and use a silicone spatula to carefully distribute it evenly throughout the ice cream base.
• Place the sheet pan in the freezer until completely frozen, at least 4 hours.
• Once your ice cream has frozen solid, remove the sheet pan from the freezer. Position the sheet pan with a longer side towards you. Use a flat, sharp-edged metal spatula or paint scraper to carefully cut the ice cream into 3-inch wide strips. Next, use your spatula to scrape up then gently push each strip (at a 45° angle) into a tight tube, working quickly from top to bottom. If the roll needs help forming at the base of the pan, you can use a butter knife to form the sheet into a rolled shape. Use tongs to transfer the finished roll to your serving dish (chilled bowls with straight sides or ramekins work best). Repeat with remaining frozen ice cream on the sheet pan.
• Finish with any toppings you desire.

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.