I have made ice cream rolls before (mom's recipe) but had lost the recipe since last time I made it. So I looked online, saw they were mostly similar and chose this recipe. My mother's recipe didn't call to separate the eggs so was slightly skeptical. Read the reviews, saw it turned out decent for several folks, and since I'm no baking novice, gave it a try.
I, like several other reviewers, found the batter to be next to impossible to mix after all dry ingredients are added. The egg whites whipped fine but "fold" is not the correct term for what you have to do to mix in with the "dough/crumbs" you have in the 1st bowl. Ended up using mixer to fully incorporate and still had lumps.
Baked 10 min, edges were crusty. Don't cool over 5 min in pan or you won't get a good roll.
Taste=decent, needs more cocoa. Texture is dense, as it should be.
I would be inclined to say there is an ingredient (or 2) missing from recipe, except for the good results had by many of the other users.
Oh well, gonna get my old favorite from my mom...must easier, no separating/beating egg whites...no crumbly mess and much better flavor.
Thanks for the experience!
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I have made ice cream rolls before (mom's recipe) but had lost the recipe since last time I...