Going to be 90 on Sunday and we are breaking in the new ice cream maker
- Thread starter kathleen
- Start date
Yes! This one is fantastic! Chocolate Ganache Ice Cream:
CHOCOLATE GANACHE ICE CREAM
***NOTE: The recipe fails to list an important step, and that is to strain the custard before adding to the chocolate ganache. I've noted it in parentheses below.
I suggest adding 1/2 tsp vanilla extract. The taste was a little flat without it, and the vanilla rounded it out. (I used 1/4 tsp Penzey's double vanilla, which is equal to 1/2 tsp regular strength vanilla).
INGREDIENTS:
6 oz bittersweet chocolate, finely chopped (I used Ghirardelli 60% bittersweet)
1 1/2 cups heavy cream, divided
1 cup whole milk
4 large egg yolks
1/3 cup sugar
DIRECTIONS:
Put chocolate in 2-quart liquid measuring cup or large heatproof bowl.
Bring 3/4 cup cream to a boil. Pour cream over chocolate and let sit a minute, then, using rubber spatula and starting in center of mixture, stir cream into chocolate in ever-widening circles. When ganache is smooth, set aside.
Bring milk and remaining 3/4 cup cream to a boil in medium heavy-bottomed saucepan.
Meanwhile, in medium bowl, whisk yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in remaining liquid.
Pour custard back into pan and cook over medium heat, stirring without stopping, until custard thickens slightly and coats the back of a spoon; if you run your finger down bowl of spoon, custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on instant-read thermometer. (I heat to about 180 F). Immediately remove pan from heat, ***(strain it into a bowl), and slowly and gently stir custard into ganache. (I mixed in vanilla extract after stirring custard into ganache).
Refrigerate custard until chilled before churning into ice cream. (I chill overnight).
Scrape chilled custard into bowl of ice cream maker and churn according to manufacturer's instructions. Pack ice cream into container and freeze at least 2 hours, until firm enough to scoop.
Serving: If ice cream is very firm - as ice cream made with premium-quality chocolate often is - allow to sit on counter a few minutes before scooping.
Storing: Packed tightly in covered container, ice cream will keep in freezer about 2 weeks.
From "Baking From My Home To Yours" - Dorie Greenspan
CHOCOLATE GANACHE ICE CREAM
***NOTE: The recipe fails to list an important step, and that is to strain the custard before adding to the chocolate ganache. I've noted it in parentheses below.
I suggest adding 1/2 tsp vanilla extract. The taste was a little flat without it, and the vanilla rounded it out. (I used 1/4 tsp Penzey's double vanilla, which is equal to 1/2 tsp regular strength vanilla).
INGREDIENTS:
6 oz bittersweet chocolate, finely chopped (I used Ghirardelli 60% bittersweet)
1 1/2 cups heavy cream, divided
1 cup whole milk
4 large egg yolks
1/3 cup sugar
DIRECTIONS:
Put chocolate in 2-quart liquid measuring cup or large heatproof bowl.
Bring 3/4 cup cream to a boil. Pour cream over chocolate and let sit a minute, then, using rubber spatula and starting in center of mixture, stir cream into chocolate in ever-widening circles. When ganache is smooth, set aside.
Bring milk and remaining 3/4 cup cream to a boil in medium heavy-bottomed saucepan.
Meanwhile, in medium bowl, whisk yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in remaining liquid.
Pour custard back into pan and cook over medium heat, stirring without stopping, until custard thickens slightly and coats the back of a spoon; if you run your finger down bowl of spoon, custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on instant-read thermometer. (I heat to about 180 F). Immediately remove pan from heat, ***(strain it into a bowl), and slowly and gently stir custard into ganache. (I mixed in vanilla extract after stirring custard into ganache).
Refrigerate custard until chilled before churning into ice cream. (I chill overnight).
Scrape chilled custard into bowl of ice cream maker and churn according to manufacturer's instructions. Pack ice cream into container and freeze at least 2 hours, until firm enough to scoop.
Serving: If ice cream is very firm - as ice cream made with premium-quality chocolate often is - allow to sit on counter a few minutes before scooping.
Storing: Packed tightly in covered container, ice cream will keep in freezer about 2 weeks.
From "Baking From My Home To Yours" - Dorie Greenspan
steve2-in-la
Well-known member
Damn, girl. I had NO idea you were 90! You don't type older than 85. Happy Birthday, tho.
michael-in-phoenix
Well-known member
S2LA, you beat me to it!
Here is a deliious guilt-free one - Chocolate Sorbet
* Exported from MasterCook *
Chocolate Sorbet
Amount Measure Ingredient -- Preparation Method
1 cup sugar
1/2 cup very good cocoa powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot) -- (optional)
5 1/2 tablespoons coffee liqueur (recommended: Tia Maria) -- (optional)
In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
(Note: I don't use either the espresso or the liqueur.)
Source:
"Food Network - Ina Garten"
NOTES : Excellent and low fat.
* Exported from MasterCook *
Chocolate Sorbet
Amount Measure Ingredient -- Preparation Method
1 cup sugar
1/2 cup very good cocoa powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot) -- (optional)
5 1/2 tablespoons coffee liqueur (recommended: Tia Maria) -- (optional)
In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.
(Note: I don't use either the espresso or the liqueur.)
Source:
"Food Network - Ina Garten"
NOTES : Excellent and low fat.
from T&T Great Threads, link to Ice Cream thread
http://eat.at/swap/forum38/60_Favorite_Homemade_ICE_CREAM
http://eat.at/swap/forum38/60_Favorite_Homemade_ICE_CREAM
steve2-in-la
Well-known member
I posted this before but here's my favorite ice cream recipe: Jack Daniel's Chocolate
Jack Daniel's Chocolate Ice Cream
(This is somewhat labor intensive but if you like chocolate, it is really, really, really, really worth it!)
2 cups Whipping Cream
2 cups Half and Half
1/3 cup Sugar
1/3 cup Unsweetened Cocoa Powder
2½ oz Semisweet Chocolate, coarsely chopped
6 eggs, beaten to blend
1/3 cup Jack Daniel's 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 ½ 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.
Send me a thank you note.
Jack Daniel's Chocolate Ice Cream
(This is somewhat labor intensive but if you like chocolate, it is really, really, really, really worth it!)
2 cups Whipping Cream
2 cups Half and Half
1/3 cup Sugar
1/3 cup Unsweetened Cocoa Powder
2½ oz Semisweet Chocolate, coarsely chopped
6 eggs, beaten to blend
1/3 cup Jack Daniel's 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 ½ 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.
Send me a thank you note.
melissa-dallas
Well-known member
Perfect Scoop Chocolate Ice Cream-I thought this was terrific and I turned it into
Rocky Road.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=150689
Rocky Road.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=150689
But what the heck - consider it an early birthday wish!