24 Jul Pumpkin Ice Cream Roll Recipe
3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3 large eggs
1 cup sugar
2/3 cup pumpkin
1 quart butter pecan ice cream, softened
Whipped cream, optional
Toasted chopped pecans, optional
How to make it
In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.
Turn cake out onto a linen towel sprinkled with confectioners’ sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze.
To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners’ sugar and top with the whipped cream and pecans.
Yield: 10 servings.