Tropical Ice Cream Yule Log
Hello foodies!
This week for Christmas I'm sharing a pineapple, mango and lime ice cream yule log.
An ideal frozen dessert after a great meal – light, fruity and refreshing. ;-)
For a yule log serving 8 people you will need:
Lime meringue
- 60gr egg whites
- 116gr sugar
- 2 limes
Mango ice cream
- 180gr mango purée
- 36gr sugar
- 90gr whole milk
- 36gr heavy cream
- 1.5gr ice cream stabilizer
- 110gr fresh mango
Pineapple sorbet
- 60gr water
- 25gr sugar
- 14gr dehydrated glucose
- 120gr pineapple purée
Pineapple ice cream
- 500gr pineapple purée
- 70gr sugar
- 250gr whole milk
- 100gr heavy cream
- 4gr ice cream stabilizer
- Comet yule log mould
- Multiple insert yule log mould
We'll start with the lime meringue.
Preheat the oven to 120°C, fan-assisted.
In the mixer bowl, place 60gr of egg whites (2 whites).
Whip the egg whites using the whisk attachment.
Once the whites start to rise, add the sugar 4 times, leaving about 3 minutes between each addition.
Your meringue is ready once it forms a peak like in photo no. 2.
Using a fine grater, zest 2 limes into the meringue.
Fold in gently with a spatula.
Place your meringue in a piping bag fitted with a round tip no. 8.
On a sheet of baking paper, draw a rectangle of 4cm x 20cm. Or use this template ;-) TEMPLATE
Place your baking paper on a perforated baking tray. Drawing side down, so the drawing doesn't end up on your meringue.
Secure your baking paper at the 4 corners with just a little meringue. This way your paper will stay in place nicely.
Pipe a rectangle following the drawing you made. It should be thick but not too thick, about 3cm.
You'll have a little meringue left over – pipe some small peaks and eat them as they are, they're absolutely delicious ;-)
Bake for about 1h30 at 120°C.
The meringue can be stored for about 1 week in an airtight container, away from moisture.
Mango ice cream
In a bowl, mix 36gr of sugar and 1.5gr of ice cream stabilizer.
Ice cream stabilizer has several benefits: it improves the viscosity and creaminess of the mixture, slows down melting, emulsifies and stabilizes the ingredients, and gives a smooth finished product.
I use a precision spoon scale to be accurate when weighing small quantities.
In 90gr of milk, add the stabilizer and sugar mixture, stir, and leave to swell for about 15 minutes.
Then in a saucepan, bring 36gr of cream and the milk, sugar and stabilizer mixture to a boil.
Once boiling, pour your mixture over 180gr of mango purée. Mix well and leave to cool for about 2h in the fridge.
Once your mixture is cold, pour it into an ice cream maker.
Churn for about 30 minutes.
In the meantime, peel a mango.
Cut about 110gr of mango into small cubes.
Once your ice cream is ready, add the mango cubes. Mix with a spatula.
Place your ice cream in the multiple insert yule log mould, in the largest insert. (400ml)
Leave about 2cm of space to add the pineapple sorbet.
Place in the freezer for about 2h.
While the insert sets in the freezer, we'll make the pineapple sorbet.
Pineapple sorbet
In a saucepan, bring 60gr of water, 25gr of sugar and 14gr of dehydrated glucose to a boil.
Once boiling, pour the mixture over 120gr of pineapple purée. Mix well.
Leave to cool for about 2h in the fridge.
Pour your mixture into the ice cream maker for about 25 minutes.
Once the sorbet is set, spread it over the mango ice cream and smooth with a small offset spatula.
Place the insert in the freezer for about 2h.
Now let's move on to the last step before decorating our yule log.
Pineapple ice cream
In a bowl, mix 70gr of sugar and 4gr of ice cream stabilizer.
I use a precision spoon scale to be accurate when weighing small quantities.
In 250gr of milk, add the stabilizer and sugar mixture, stir, and leave to swell for about 15 minutes.
Then in a saucepan, bring 100gr of cream and the milk, sugar and stabilizer mixture to a boil.
Once boiling, pour your mixture over 500gr of pineapple purée. Mix well and leave to cool for about 2h in the fridge.
Once the ice cream base is cold, pour it into the ice cream maker for about 1h.
Assembly
Once the pineapple ice cream is ready, we'll assemble the yule log.
I'm using the Comet mould by Pavoni for this recipe – I find it classy and elegant :-)
We'll start by placing the pineapple ice cream – only 3/4 of it, keeping the rest for later.
Using a small offset spatula, carefully line the yule log mould. Make sure the ice cream gets into all the details with no air bubbles.
Then unmould the mango and pineapple insert.
Place the insert on top of the pineapple ice cream, pressing firmly so the pineapple ice cream rises up along the sides.
Finish by covering the insert with the remaining pineapple ice cream.
Place the meringue on top, pressing slightly so it is level with the mould, and smooth with an offset spatula.
If the meringue is too wide or long because it spread during baking, trim it a little so it fits in the mould.
Place the yule log in the freezer for a minimum of 12h.
Decoration
And now the final step – the decoration.
For this yule log I wanted to keep it simple and elegant. :-)
Place the white velvet spray in hot tap water for about 10 minutes.
Unmould the yule log and place it on a turntable.
Prepare a tall box or carton to spray the yule log inside.
The velvet spray is very volatile, which is why we use the tall box.
Spray your yule log from about 15-20 cm away for an even finish.
For a little festive touch, I use the silver glitter spray.
Spray the yule log from about 15 cm away – the glitter will fall over the top of the yule log and spread all around.
Move the yule log using an offset spatula onto a yule log serving board.
Spray the yule log at least 4h before serving. Once sprayed, return it to the freezer until ready to serve.
The finished yule log keeps for 1 week in the freezer. Place it in a yule log box to prevent it from absorbing freezer odours or drying out.
If you'd like to add some extra decoration to your yule log, we have a wide range of options available.
Remove the yule log from the freezer about 15 minutes before serving.
Here's a fruity and frozen recipe – perfect after a great festive meal. :-)
I hope you enjoy this recipe.
Wishing you a wonderful Sunday and happy holidays.
Sophie
P.S. All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Noemie
By: Noemie R. On 2024-12-20Bonjour
Help !
J'ai fait cette buche glacée cette semaine , j'ai tout suivi à la lettre et j'ai employé le moule à Bûche silikomart 0019-0061 avec l'insert assorti . J'ai fait exactement les quantités données et maintenant ma meringue est beaucoup trop haute ( j'avais pourtant poché 3cm)et n'est pas du tout à fleur du moule, qu'est-ce que je peux faire pour que ça soit quand même joli ? Parce que là quand je vais démouler, on va voir toute la meringue au fond ...
J'avais vraiment bien respecté les quantités...
Merci et salutations !
Replied by: Laura On 2024-12-20
Replied by: Noemie R. On 2024-12-20
Question de Severine
By: Severine H. On 2024-12-18Bonsoir,
Est-il possible de faire cette recette dans le moule à buche de 25cm? Si oui, faut-il modifier les quantités car nous seront 10 personnes. Merci d'avance pour votre réponse et belles fêtes de fin d'année
Replied by: Karin On 2024-12-19
Question de Patricia
By: Patricia C. On 2024-12-12Bonjour,
Puis-je faire cette bûche dans l'insert diamant?
Replied by: Karin On 2024-12-12
Replied by: Patricia C. On 2024-12-16
Question de Anik
By: Anik R. On 2024-12-11Bonjour
Sauriez vous où nous pouvons trouvez de la purée d ananas
Ou auriez vous une recette pour que on le réalise nous même
Merci ☺️
Replied by: Karin On 2024-12-12
Question de Mathilde
By: Mathilde Z. On 2024-12-03Bonjour
Y a-t-il une alternative si je n’ai pas de sorbetière?
Replied by: Karin On 2024-12-03
Replied by: Mathilde Z. On 2024-12-16
Replied by: Karin On 2024-12-16
Question de Joelle
By: Joelle B. On 2024-11-11Bonjour,
Est ce que l'on peut procéder pareil si on change les gôuts? J'aimerais faire passion/ framboise est ce que c'est les même quantités ou cela change toute la recette ? d'avance merci pour la réponse
Replied by: Karin On 2024-11-12
Replied by: Joelle B. On 2024-12-12
Question de Priscilla
By: Priscilla V. On 2023-12-18Bonsoir, j’aimerais essayer cette recette de bûche glacée; j’ai du sirop de glucose en stock, puis-je l‘utiliser pour remplacer le glucose déshydraté et le stabilisateur de glace? Si oui en quelle quantité? Merci de votre réponse, je me réjouis de goûter cette bûche!
Replied by: Karin On 2023-12-19
Question de Céline
By: Céline D. On 2023-12-14Bonjour,
J’ai commandé de quoi faire la bûche mais comme le glucose déshydraté est en rupture avec vous un conseil à me donner ? est-ce que l’on peut le remplacer ? Est-ce que vous savez si je peux en trouver ailleurs en grande surface? Merci beaucoup
Replied by: Karin On 2023-12-14
Replied by: Céline D. On 2023-12-15
Question de Maryline
By: Maryline W. On 2022-12-20Bonjour, je peux sprayer ma buche une fois terminer et la mettre au congélateur?
Et combien de temps avant de la manger faut-il la sortir du congélateur?
Merci de vos réponses et belles fêtes de fin d’année.
Maryline
Replied by: Karin On 2022-12-20
Replied by: Maryline W. On 2022-12-21
Question de Magalie
By: Magalie G. On 2022-12-12Bonjour ! Je vais tenter pour la première fois un glaçage miroir. Question bête, peut-on couler le glaçage en avance ? Résiste t'il au congélateur ? Merci pour vos conseils et vos recettes au top :-) !
Replied by: Laura On 2022-12-13
Question de Michèle
By: Michèle B. On 2022-11-10Bonjour, pour la glace est ce vraiment nécessaire de mettre le stabilisateur pour glace?
Replied by: Laura On 2022-11-10
Replied by: Michèle B. On 2022-12-23