Chocolate Ice Cream Roll & Custard Sauce

From your great-Grandma S.

This recipe is a family-honored tradition and legacy. Grandma S. has served it to her ever-expanding family on Christmas for ... well, forever. I think now she makes 4 rolls to accommodate our big family. If, at the holidays, you took away my prime rib, berry cream muffins, creme brulee, caramelized Chex mix, sugar cookies .. any of that and left me with THIS, I could be a happy girl. It's a bit tricky getting the rolling part down, so I suggest you spend a few Christmases at your Grandma's hip taking notes.

Chocolate Ice Cream Roll

4 eggs separated
1/2 C. sugar
1 tsp. vanilla
1/3 C. sugar
1/3 C. cocoa
1/2 C. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 C. water

Line a 15x10 jelly roll pan with foil. Generously grease foil.

Beat egg whites until foamy, gradually add 1/2 C. sugar, beating until stiff peaks form. Set aside.

Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 C. sugar, beating 2 additional minutes.

Combine dry ingredients, add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly in pan.

Bake @ 375* 12-15 minutes, until top springs back at touch. Immediately invert onto towel covered with powdered sugar. Peel off foil. Roll hot cake in towel starting with narrow end; cool completely on wire rack.

When cooled, unroll and fill with vanilla ice cream. Re-roll (no towel this time!), wrap in plastic wrap and freeze.

Slice to serve, with spooned custard sauce on top.

Chocolate Custard Sauce

2 T. cornstarch
5/8 C. sugar (1/2 C. + 2 T.)
1/2 tsp. salt
2 C. milk
4 T. butter
2-3oz. unsweetened chocolate squares

Combine cornstarch, sugar, and salt. Stir in milk and bring to a boil over low, stirring constantly. Boil 1 minute. Add butter and chocolate, stirring until thick and smooth, cook for additional 1 minute. Cool completely before serving.

{LDM}