For the ice cream
- 2 large egg
- 140g golden caster sugar
- 227g tub clotted cream
- 350ml whole milk
- seeds from 1 vanilla pod
- 100g punnet raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 300g jar raspberry jam
For the sponge
- 4 large egg
- 125g golden caster sugar, plus extra for sprinkling
- 125g self-raising flour
Chill the bowl of your ice-cream maker, if using one. In a large bowl, whisk the eggs (note that this recipe contains raw eggs) and sugar until pale and fluffy. Add the clotted cream, milk and vanilla seeds, and whisk again until smooth. Pour into your ice-cream maker and churn until frozen. Alternatively, you can tip the mixture into a tub and freeze for 2 hrs, then transfer to a food processor and blitz to remove any ice crystals.
Line a 900g loaf tin (about 20cm long) with cling film. At this stage – while your ice cream is quite pliable – squash the raspberries with 2 tbsp of the jam (leaving a few chunky pieces), then ripple through the ice cream. Transfer to your loaf tin and freeze again until solid – about 6 hrs, or overnight.
Now make the sponge. Heat oven to 190C/170C fan/gas 5. Grease and line a 25 x 35cm Swiss roll tin with baking parchment. Put the eggs and sugar in a large bowl and whisk until pale and fluffy – this will take about 5 mins. Sift over the flour and fold together until there are no visible lumps of flour. Carefully pour into the tin and smooth over the top. Bake for 10-12 mins until springy to the touch.
While the sponge is cooking, lay a sheet of baking parchment, bigger than your tin, on your surface and sprinkle with caster sugar. When the sponge is cooked, flip it onto the sugary parchment, loosely roll it up from one of the shorter ends and twist the parchment to secure. Leave to cool.
Remove the ice cream from the freezer and leave to soften for 10 mins. Transfer the ice cream to a large sheet of baking parchment, roll the parchment around the ice cream like a cracker, then roll and squeeze the ice cream with your hands to shape it into a cylinder, about 25cm long.
Unwrap and unroll the sponge, then spread the inside surface with the remaining jam. Place the unwrapped ice cream in the centre and wrap the sponge around it to form your Arctic roll. Roll the whole thing back up in the baking parchment, twist the ends tightly to secure, then re-freeze for a further 2 hrs. Before serving, unwrap the Arctic roll and slice off either end with a serrated knife to make it look neat. (Your chance to get a sneaky taste!) Can be stored in the freezer for up to 1 week.