Text 27513, 70 rader
Skriven 2015-05-29 05:32:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1106
====================
 * Originally in: fido.HOME_COO

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 175+# 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 App+¬tit | June 2011

  Yield: Makes about 4 cups

  MM Format by Dave Drum - 12 June 2011

  Uncle Dirty Dave's Archives

MMMMM

... Ask not what you can do for your country. Ask what's for lunch-Orson Welles

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