Text 12679, 98 rader
Skriven 2014-04-28 05:17:00 av Dave Drum (75869.cooking)
     Kommentar till en text av Fred A Ball
Ärende: More Chocky #3
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stracciatella Ice Cream (Vanilla Ice Cream w/Chocolate St
 Categories: I scream, Dairy, Chocolate
      Yield: 1 servings
 
      1 c  Whole milk
    3/4 c  Sugar
      2 c  Heavy cream; divided
      1    Vanilla bean; halved
           - lengthwise
      6 lg Egg yolks
    3/4 ts Pure vanilla extract
      5 oz Fine-quality bittersweet
           - chocolate; chopped, no
           - more than 60% cacao if
           - marked
 
  Equipment: an ice cream maker
  
  Combine milk, sugar, and 1 cup cream in a 1- to 2-quart
  heavy saucepan. With tip of a knife, scrape seeds from
  vanilla bean into mixture, then add pod. Bring mixture
  just to a boil, whisking until sugar has dissolved, then
  remove from heat. Cover and let stand 30 minutes.
  
  Reheat cream mixture over medium heat, stirring, until
  hot. Whisk yolks in a medium bowl, then add half of hot
  cream mixture in a slow stream, whisking constantly, then
  pour yolk mixture into remaining cream mixture in
  saucepan, whisking. Cook custard over medium-low heat,
  stirring constantly with a wooden spoon, until custard is
  thick enough to coat back of spoon and registers 170 to
  175°F on an instant-read thermometer (do not let boil).
  
  Strain custard through a fine-mesh sieve into a metal
  bowl. Stir in vanilla and remaining cup cream, then return
  vanilla pod to mixture. Chill, uncovered, until cool, then
  chill, covered, at least 6 hours. Remove vanilla pod and
  freeze custard in ice cream maker.
  
  While ice cream is freezing, melt chocolate in clean metal
  bowl set over a saucepan of barely simmering water,
  stirring frequently, then transfer to a 1-cup glass
  measure. When ice cream has finished churning, carefully
  pour chocolate in a slow stream directly onto ice cream as
  it churns and continue to churn 30 seconds (chocolate will
  harden in steaks). Transfer ice cream to an airtight
  container and put in freezer until firm, at least 4 hours.
  
  Diary of a Foodie: Season Two: Bloggers: Confessions of
  the Food-Obsessed
  
  Makes about 1 quart
  
  Adapted from David Lebovitz
  
  Epicurious | February 2008
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Chocolate Freezer Pie
 Categories: Five, Desserts, Fruits, I scream, Dairy
      Yield: 4 Servings
 
      1    Chocolate Crust
      3 c  Strawberry ice cream
           Whipped cream
      1 c  Sliced strawberries
 
  Spread ice cream evenly over crust. Dip a large spoon in
  hot water and run it over ice cream to smooth the top.
  Place pie in freezer until solid, 2 hours or up to 3 days.
  Before serving, spray a border of whipped cream (about 1
  cup) around edge of pie. Mound strawberries in center.
  
  by Zoe Singer
  
  SELF | August 2012
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 06 August 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I will not eat oysters. I want my food dead. Not sick, not wounded -- dead.
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