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Does anyone have Cook's Illustrated's "Chocolate Truffle Ice Cream" or any chocolate ice cream
- Thread starter meryl
- Start date
This is only one on their site Meryl--REC: Chocolate Ice Cream...
Chocolate Ice Cream
8 ounces bittersweet chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar (5 1/4 ounces)
4 large egg yolks
1 teaspoon vanilla extract
In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.
Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, and 1/2 cup of the sugar in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, beat the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Add the melted chocolate and beat until fully incorporated.
Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Stir in the vanilla, then cover and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.
Pour the custard into the ice cream machine canister and churn, following the manufacturer's instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.)
Source:
"Cook's Illustrated"
S(Internet Address):
"http://www.cooksillustrated.com/recipe.asp?recipeids=154"
Yield:
"1 Quart"
NOTES : Our favorite high-quality bittersweet chocolate is Callebaut from Belgium.
Chocolate Ice Cream
8 ounces bittersweet chocolate
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar (5 1/4 ounces)
4 large egg yolks
1 teaspoon vanilla extract
In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.
Meanwhile, position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, and 1/2 cup of the sugar in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is warm (about 175 degrees), about 5 minutes. While the milk is heating, beat the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Add the melted chocolate and beat until fully incorporated.
Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Stir in the vanilla, then cover and refrigerate until an instant-read thermometer registers 40 degrees or lower, at least 3 hours or up to 24 hours.
Pour the custard into the ice cream machine canister and churn, following the manufacturer's instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.)
Source:
"Cook's Illustrated"
S(Internet Address):
"http://www.cooksillustrated.com/recipe.asp?recipeids=154"
Yield:
"1 Quart"
NOTES : Our favorite high-quality bittersweet chocolate is Callebaut from Belgium.
I have this one on file by don't remember ever trying it-REC: Jack Daniel's Chocolate Ice Cream...
Jack Daniel's Chocolate Ice Cream
Recipe By :Epicurious
Serving Size : 6
2 cups WHIPPING CREAM
2 cups HALF and HALF
1/3 cup SUGAR
1/3 cup UNSWEETENED COCOA POWDER
2 1/2 ounces SEMISWEET CHOCOLATE -- chop coarsely
6 EGGS -- beaten to blend
1/3 cup JACK DANIEL'S BOURBON-WHISKEY
Bring cream and half and half to simmer in heavy large saucepan. Add sugar and cocoa and stir until sugar dissolves. Remove from heat. Add chocolate and stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, 10 to 15 minutes. Strain into bowl set over larger bowl filled with ice. Cool completely, stirring often.
Stir whiskey into custard. Transfer custard to ice cream maker and freeze according to manufacturer's instructions. Freeze in covered container several hours to mellow flavors. If frozen solid, allow to soften before serving.
Jack Daniel's Chocolate Ice Cream
Recipe By :Epicurious
Serving Size : 6
2 cups WHIPPING CREAM
2 cups HALF and HALF
1/3 cup SUGAR
1/3 cup UNSWEETENED COCOA POWDER
2 1/2 ounces SEMISWEET CHOCOLATE -- chop coarsely
6 EGGS -- beaten to blend
1/3 cup JACK DANIEL'S BOURBON-WHISKEY
Bring cream and half and half to simmer in heavy large saucepan. Add sugar and cocoa and stir until sugar dissolves. Remove from heat. Add chocolate and stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, 10 to 15 minutes. Strain into bowl set over larger bowl filled with ice. Cool completely, stirring often.
Stir whiskey into custard. Transfer custard to ice cream maker and freeze according to manufacturer's instructions. Freeze in covered container several hours to mellow flavors. If frozen solid, allow to soften before serving.
The chocolate truffle is from their book on ice cream. Here's a link to an adapted version.
http://www.obsessionwithfood.com/2007_03_01_blog-archive.html
http://www.obsessionwithfood.com/2007_03_01_blog-archive.html
Meryl, I was going through some of my old "Good Food" magazines...>
last night and came across the following ice cream recipes by Deirdre Davis.
Chocolate-Cinnamon-Orange Ice Cream
Old-Fashioned Vanilla Ice Cream
Plum Allspice Ice Cream
Butter-Scotch Praline Ice Cream
If you would like any of these just shout.
The recipes are from Good Food July 1987.
last night and came across the following ice cream recipes by Deirdre Davis.
Chocolate-Cinnamon-Orange Ice Cream
Old-Fashioned Vanilla Ice Cream
Plum Allspice Ice Cream
Butter-Scotch Praline Ice Cream
If you would like any of these just shout.
The recipes are from Good Food July 1987.
andreaindc
Well-known member
so, meryl, which model did you buy?
steve2-in-la
Well-known member
Kewl! This is one of my recipes and an all-time fav . . .
The bourbon REALLY compliments the chocolate and the overall impact is an intensely flavored, velvety chocolate ice cream. Check it out. I like it alot.
The bourbon REALLY compliments the chocolate and the overall impact is an intensely flavored, velvety chocolate ice cream. Check it out. I like it alot.
Hi Andrea, I bought the latest Krups model. It's great, and has an automatic shut-off, as did my
old model. You might want to look into it - you never have to worry about overchurning, and it makes very creamy ice cream.
http://www.amazon.com/Krups-GVS142-2-Quart-Automatic-Ice-Cream/dp/B000LVHC7W/ref=pd_ybh_6/105-5398091-8010868?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0V2BNAEEHMRAT21GMRW0&pf_rd_t=1501&pf_rd_p=280800601&pf_rd_i=ybh
old model. You might want to look into it - you never have to worry about overchurning, and it makes very creamy ice cream.
http://www.amazon.com/Krups-GVS142-2-Quart-Automatic-Ice-Cream/dp/B000LVHC7W/ref=pd_ybh_6/105-5398091-8010868?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0V2BNAEEHMRAT21GMRW0&pf_rd_t=1501&pf_rd_p=280800601&pf_rd_i=ybh