Here's a topic that needs no comment, just some captions. Or rather, one comment: the ice cream is delicious, but freezes quite hard, perhaps from the chocolate in the custard. Next time I will try adding a tablespoon or so of rum as antifreeze. One more comment, actually: this custard after it sets up in the refrigerator makes a delectable pudding.
A scoop of chocolate peanut butter cup ice cream.
The custard after chilling overnight
The peanut butter cups.
The ice cream maker in action. The batteries on my camera expired
less than two seconds after I pushed the record button. Better luck next time.
That scoop again!
The recipe (from David Lebovitz The Perfect Scoop)
2 cups heavy cream
3 tbs dutch process cocoa powder
5 ounces semisweet chocolate
1 cup whole milk
3/4 cup sugar
1/2 teaspoon kosher salt
5 large egg yolks
teaspoon vanilla extract
Warm cocoa powder with one cup cream just to boil, then whisk at a simmer 30 seconds. Remove from heat, add chocolate, stir until smooth. Add remaining one cup cream and scrape into large bowl. Warm milk, sugar, and salt in same saucepan. Whisk some of warmed milk into egg yolks to temper, then add add yolks to pan. Stir constantly over medium heat until thickens lightly. Pour through strainer into bowl with chocolate mixture. Add vanilla, cool overnight, then freeze.
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