Text 12212, 117 rader
Skriven 2014-04-16 06:07:00 av Dave Drum (75459.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Mo' Scream #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Chocolate & Cardamom Ice Cream
 Categories: I scream, Dairy, Desserts, Chocolate
      Yield: 7 servings
 
  4 1/2 oz Dark (70% cocoa solids)
           - chocolate
           Seeds from 1/2 vanilla bean
      2    Cardamom pods
    3/4 c  Whole milk
    1/3 c  Superfine sugar
    3/4 c  Heavy cream
 
  Melt the chocolate in a heatproof bowl over a pan of barely
  simmering water, making sure the bowl doesn't touch the
  water.
  
  Split the vanilla bean lengthwise and scrape out the seeds
  with the back of a knife. Then crush the cardamom pods with
  the flat of the blade of the knife.
  
  Place the milk in a separate pan and heat to just under
  boiling point, then add the sugar, vanilla seeds, and
  cardamom pods. Stir until the sugar is dissolved.
  
  Using a strainer to catch the crushed cardamom pods, pour
  the milk into the melted chocolate and stir. Add the cream,
  stir well, and leave to cool at room temperature.
  
  Once cool, pour into an ice-cream maker and churn following
  
  the manufacturer's instructions. Keep in the freezer until
  required.
  
  Edited by Micah Carr-Hill; Green & Black's Organic Ultimate
  Chocolate Recipes: The New Collection
  
  Epicurious | February 2011
  
  Yield: Serves 6-8
  
  MM Format by Dave Drum - 15 March 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Henderson's Chocolate Ice Cream
 Categories: I scream, Desserts, Dairy, Chocolate
      Yield: 4 servings
 
      7 oz Dark chocolate (70%-75%
           - cacao); fine chopped
      2 c  + 2 tb whole milk
    1/3 c  Unsweetened cocoa powder
      6 lg Egg yolks
     13 tb Sugar; divided
    1/4 c  Heavy whipping cream
 
  Plan to start making this truffle-rich ice cream five days
  before you serve it and you'll be rewarded for the waiting.
  It took the chefs at St. John years to arrive at this
  recipe. We're glad they did.
  
  Place chocolate in a medium metal bowl. Set bowl over a
  saucepan of barely simmering water. Stir chocolate until
  melted and smooth. Set melted chocolate aside; let cool
  slightly.
  
  Whisk milk and cocoa powder in a medium heavy saucepan over
  medium heat until mixture begins to boil; set aside.
  
  Using an electric mixer, beat egg yolks and 7 tablespoons of
  sugar in another medium bowl until very thick ribbons form,
  about 2 minutes. Whisking constantly, gradually add hot milk
  mixture to egg yolk mixture. Return mixture to saucepan. Add
  melted chocolate and whisk to blend. Stir over low heat
  until slightly thickened and an instant-read thermometer
  registers 175øF/80øC about 5 minutes. Transfer chocolate
  custard to a large bowl and place over another large bowl
  of ice water. Stir until chocolate custard is cool.
  
  Bring remaining 6 tablespoons sugar and 2 tablespoons water
  to a boil in a small heavy, deep saucepan over medium-high
  heat, stirring until sugar dissolves. Boil, occasionally
  swirling pan and brushing down sides with a wet pastry brush
  (do not stir), until a dark amber color forms, about 5
  minutes. Gradually whisk in cream (mixture will bubble
  vigorously). Whisk caramel into chocolate custard. Strain
  into a large container; cover and chill for 2 days.
  
  Process custard in an ice cream machine according to
  
  manufacturer's instructions. Transfer to another container;
  freeze for 3 days before eating.
  
  DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.
  
  by Fergus and Margot Henderson
  
  Bon Appétit | June 2011
  
  Yield: Makes about 4 cups
  
  MM Format by Dave Drum - 12 June 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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