Recipe: Ice Cream Yule Log with Chocolate Leaves and Mocha Fudge Sauce

ICE CREAM YULE LOG

3 pints coffee, nut, or vanilla ice cream (in cylindrical containers about 4 inches, tall)
2 pints chocolate ice cream
1/2 cup sliced almonds
Chocolate Leaves (recipe follows)
Mocha Fudge Sauce (recipe follows)

Set a 12- to 16-inch-long platter into the freezer until it is very cold, at least 30 minutes.

Fill a 1-quart measuring cup or small bowl half-full with hot water. Dip each container of coffee ice cream, 1 at a time, into water to just below the container's rim; hold just until ice cream begins to melt around sides, 5 to 15 seconds. Slide spatula inside carton around sides, then ease ice cream out onto chilled platter. Lay pints end to end; push together to form log. Smooth joints with a spatula.

Return log (on platter) to freezer until surface is firm, at least 15 minutes. Cover if stored until next day.

Dip containers of chocolate ice cream in hot water, 1 at a time, and slide ice cream out into a large bowl. Cut into about 2-inch chunks and let soften in the refrigerator, stirring occasionally, until the consistency of thick frosting, 10 to 20 minutes. (If you have a microwave, you can put ice cream in a nonmetal bowl and heat at 50 percent power just until soft. Check after 20 seconds; continue at 10-second intervals up to 60 seconds, stirring to soften evenly without turning runny.)

Working quickly, spread chocolate ice cream over frozen log on platter; do not frost ends. Freeze until firm, at least 1 hour. (If made ahead, wrap when firm and store in freezer up to 1 week.)

TO TOAST THE ALMONDS:
Place almonds in an 8- or 9-inch-wide pan. Bake in a 350 degree F oven, shaking pan occasionally, until nuts are golden, 8 to 10 minutes. Let cool. If made ahead, wrap and store up to 1 week.

TO SERVE:
Garnish log on platter with some of the almonds and leaves; arrange remaining nuts and leaves around platter rim. Let stand at room temperature 5 to 10 minutes to soften slightly, then cut into 3/4-inch slices. Offer mocha sauce to spoon onto slices. Makes 12 to 16 servings.

TO MAKE THE CHOCOLATE LEAVES:
15 to 18 sturdy, nontoxic leaves (2 to 3 inches long), such as camellia or citrus
1/2 cup semisweet chocolate or white chocolate baking chips

Rinse and pat dry leaves. In the top of a double boiler set over hot (just below simmering) water, stir baking chips just until melted. Remove from heat but leave over hot water; stir occasionally to keep chocolate evenly smooth (white chocolate tends to be thicker).

With a small brush, paint an 1/8-inch-thick layer of chocolate over the backs of the leaves, leaving an 1/8- to 1/4-inch unpainted border. Set leaves, chocolate side up, in a single layer on a flat pan and chill or freeze until chocolate hardens, at least 15 minutes or up to overnight.

When firm, peel away real leaf. If made ahead, place chocolate leaves in a single layer on a pan; cover and chill or freeze up to 1 week.

TO MAKE THE MOCHA FUDGE SAUCE:
1 1/2 cups (9 oz.) semi sweet chocolate baking chips
3/4 cup heavy (whipping) cream.
3 tablespoons coffee-flavor liqueur (or strong coffee)

In a 1- to 1 1/2-quart pan, combine baking chips and whipping cream, Stir over low heat just until melted. Stir in coffee-flavor liqueur. Serve warm. If made ahead, cool, cover, and chill up to 1 week. Stir over low heat to warm.

Source: Better Homes and Gardens magazine, December 1987

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Hi Mary,

This looks like it may be the recipe!

Happy Holidays,

Betsy