The tradition of the Yule Log spans millennia and actually precedes Christianity. The Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away by burning the Yule log, which they presumed might come because of the prolonged darkness of the Winter Solstice.
As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.
For the purposes of this blog, the expression "Yule log" has also come to refer to log-shaped Christmas cake or "Bûche de Noël". Last year, I posted a fabulous recipe for a traditional Buche de Noel.
Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. How easy is this?
ICE CREAM YULE LOG aka BUCHE DE NOEL
1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp. confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Breyers Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 oz.) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs
Preparation
1. Preheat oven to 350°. Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
2. Prepare cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
3. Run metal spatula around edges of cake to loosen; sift 1 tablespoon sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
4. Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
5. On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using other ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
6. Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
7. On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log''. Place diagonal slice against side of ''log'' to form ''branch''.
8. Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms". Return to freezer to firm up.
9. To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!
TIP: The frosting will cover any cracks you may get in the cake when rolling.
Don't have time to do this? The other day I saw Buches de Noel for sale at the Haagen-Daz store. You get to pick the ice cream flavor you like. They're ready for take-out or they'll customize it for you.
Photo: Breyer's with strawberry ice cream
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