Ice Cream Cone with Many Colored Scoops
Ice Cream Cone with Many
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Chocolate Espresso Ice Cream
Chocolatier Aug/Sep 1994

3/4 cup espresso beans, coarsely crushed
Ice Cream Base
10 ounces bittersweet chocolate,
coarsely chopped
2 tablespoons coffee-flavored liqueur

1. In step #2 of the ice cream base directions heat the cream and milk with
the crushed espresso beans until small bubbles start to form around the
edge of the pan. Remove the pan from the heat, cover, and allow to
infuse for 30 minutes.
2. Place the coarsely chopped chocolate in the top of a double boiler over
hot, NOT SIMMERING, water. Melt the chocolate, stirring, until
smooth.
3. Strain the custard base through a fine sieve into a medium saucepan.
Cook the mixture until small bubbles form around the edge of the
pan once more. Follow the recipe as directed until step #4.
4. In step #4 of ice cream base directions, whisk the melted chocolate
into the warm custard base until thoroughly blended. Whisk in the
coffee-flavored liqueur. Follow the remainder of the recipe as di-
rected. Freeze the ice cream base in an ice cream maker according
to the manufacturer's directions.

 

Grand Marnier Mocha Ice Cream
The George and Piret Munger Cookbook
by George and Piret Munger, 1985,
Houghton Miflin Company

Alibris
Alibris 

 9 egg yolks
1 cup sugar
4 cups heavy cream
1 pound best-quality European
semisweet chocolate
1/2 cup strong, freshly brewed
mocha coffee plus
2 tablespoons coffee grounds
from the pot
1/2 cup Grand Marnier

 Beat egg yolks and sugar with a whisk until they are thick and lemon-
colored and mixture falls from the whisk in an undulating ribbon.
In a medium saucepan scald 3 cups heavy cream until bubbles form
on the edge of the pan. Stir the hot cream mixture into the egg mixture.
Stir very quickly with whisk so eggs do not cook. Pour cream mixture
back into the saucepan. Heat mixture over high heat 1 to 2 minutes,
whisking constantly. (If you beat the mixture furiously, it will thicken
without curdling the egg yolks - or - cook the custard in top of double
boiler, whisking constantly, until mixture thickens.) When custard has
tthickened pout it into a clean bowl and place bowl in pan of cool
water.  Stir the custard periodically until it is cool.
In double boiler over medium high heat combine chocolate, coffee
and coffee grounds and heat until chocolate melts completely. Stir
the chocolate mixture into the cool (but not cold) custard and stir
to blend thoroughly. Set aside to cool to room temperature. When
mixture is cool, stir in Grand Marnier and the remaining 1 cup heavy
cream; stir to blend. Chill. Freeze the mixture in an ice cream maker
according to the manufacturer's directions.

 

Espresso Ice Cream with Chocolate Truffles
Bon Appetit Archives

Bon Appetit - One Year Subscription

 6 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/3 cup water
1/4 cup (1/2 stick) butter
1/2 cup confectioner's sugar
1/4 cup rum
1 cup granulated sugar
9 egg yolks, beaten
3 cups half-and-half
3 tablespoons instant espresso
1 1/2 cups whipping cream
1 teaspoon vanilla extract
Pinch of salt

 Combine chocolates, water and butter in medium saucepan over medium
heat and cook, stirring frequently, until chocolate is melted. Remove from
heat and blend in sifted confectioner's sugar and rum. Pour truffle mixture
into rimmed baking sheet and freeze until set. Combine granulated sugar
and egg yolks in a small bowl and mix well. Combine half-and-half and
espresso powder in medium saucepan over medium heat and cook,
stirring frequently, until the espresso has dissolved and half-and-half is
heated through. Stir a small amount of half-and-half into sugar-yolk
mixture. Gradually blend into half-and-half. Cook, stirring frequently,
until mixture thickens and coats wooden spoon. Remove from heat,
add whipping cream, vanilla and salt, stirring to blend. Pour into plastic container and refrigerate until chilled (about 1 1/2 hours), then freeze overnight to firm.
To assemble
:  Mix ice cream in batches in food processor to soften.
Transfer to a large bowl. Scoop chocolate truffle mixture into ice cream
by teaspoons and fold in gently to create a marbleized effect. Store
dessert in freezer until ready to serve.

 

  Jack Daniel's Chocolate Ice Cream
Bon Appetit February 1987

Bon Appetit - One Year Subscription

 2 cups whipping cream
2 cups half-and-half
2/3 cup sugar
1/3 cup unsweetened cocoa powder
(preferably Dutch process)
2 1/2 ounces 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 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 ice cream is frozen
solid, let soften in refrigerator before serving. Makes about 1 1/2 quarts.


Featured Archive Recipes:
Chocolate Cherry Ice Cream
Double Cappuccino Ice Cream
Greatest Chocolate Ice Cream
Velvet Chocolate Brownie Ice
Cream Sandwiches

We all scream for ice cream!



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