A while back, I made a little commitment to myself to increase the
amount of cooking I did from our combined large collection of cookbooks -
no specified schedule, though I've tried to make sure it's once a week
or so.
This week, I'm working with The Ultimate Ice Cream Book,
by Bruce Weinstein. I use the Cuisinart Ice Cream Maker and love it - very easy to use, easy to clean and makes homemade ice cream a breeze.
The Ultimate Ice Cream Book includes a really nice variety of ice
creams, sorbets, granitas, and the like, and has a good mix of familiar
favorites and some interesting exotic recipes (I am intrigued to try the
corn ice cream, and the jalapeno ice cream - Michael is less sure).
They also have rich custard type ice creams that use a lot of eggs, and
less rich varieties and the recipes are categorized as 'master recipes',
most with nearly a dozen interesting variations.
The
first recipe we tried was Chocolate Ice Cream - we had what we needed
on hand, and it seemed that if their chocolate was good, that boded well
for the rest of book.
The only change we made to the basic recipe was
using Dark Cocoa instead of standard (it's what was on hand) and WOW,
the result was insanely delicious - a very decadent, adult dark
chocolate ice cream with some chopped walnuts tossed in.
Just to ramp
it up a little more, we ate it with a drizzle of caramel and spent the
next ten minutes moaning in pleasure. If you only ever make one batch of
homemade ice cream, this is the one.
I think it helped the quality of our ice cream a whole lot that we used
pastured eggs, and non-homogenized milk and heavy cream from a local
supplier that delivers (it is pasteurized, as MD doesn't allow
non-pasteurized milk to be sold, but it is still light years closer to
real, rich milk than anything for sale in the stores.
Dark Chocolate Ice Cream
Makes 1 quart
1 cup sugar
3 large eggs
1 cup dark cocoa powder
1 1/2 cup whole milk
1 cup heavy cream
1 Tblsp. vanilla extract
1/2 cup chopped walnuts
Place the sugar, eggs, and cocoa in a food processor and blend until smooth.
Bring the milk to a boil in a heavy medium saucepan. With the food
processor running, slowly pour the hot milk into the chocolate mixture
through the feed tube. Process until well blended.
Pour the entire mixture back into the saucepan and place over low heat.
Stir constantly with a whisk or wooden spoon until the custard thickens
slightly. Be careful not to let the mixture boil or the eggs will
scramble.
Remove from heat and pour the hot chocolate custard through a strainer
into a large, clean bowl. Allow the custard to cool slightly, then stir
in the heavy cream and vanilla. Cover and refrigerate until cold or
overnight.
Stir the chilled custard, then freeze in 1-2 batches in your ice cream
machine according to manufacturer's instructions, adding walnuts or
other mix ins when the ice cream is semi-frozen. When finished, the ice
cream will be soft serve and ready to eat. For firmer ice cream,
transfer to a freezer-safe container and freeze at least two hours.
~ ~ ~
No picture this time.
The Ginger Ice Cream looks like vanilla, and tastes to me like a frozen
Ginger Chai Latte. This, again, feels like an adult's ice cream. One
of the variations actually calls for steeping the milk with some chai
tea, which I think I'd like to try next time. The variation we used
added the nutmeg, cinnamon, and clove, but you can keep it purely ginger
if you'd like. The candied ginger nibs are also optional - but they
really made it interesting, so I'd recommend including them.
Ginger Ice Cream
Makes 1 quart
3/4 cup sugar
3 large eggs
2 tsp. cornstarch
1 4" piece of fresh ginger, peeled
1 cup whole milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/4 tsp ground cloves
1 1/2 cups heavy cream
1/2 tsp vanilla extract
2 Tblsp finely chopped crystallized ginger
In a mixing bowl, beat the sugar and eggs until thickened and pale yellow. Beat in the cornstarch; set aside.
Slice the fresh ginger into 1/2" pieces and combine with the milk in a
heavy saucepan, along with the spices. Bring to a boil, ten remove from
heat, cover, and let steep for 15 minutes.
Remove the ginger from the milk with a slotted spoon and slowly beat the warm milk into the eggs and sugar.
Pour the entire mixture back into the saucepan and place over low heat.
Stir constantly with a whisk or wooden spoon until the custard thickens
slightly. Be careful not to let the mixture boil or the eggs will
scramble.
Remove from heat and pour the hot ginger custard through a strainer into
a large, clean bowl. Allow the custard to cool slightly, then stir in
the heavy cream and vanilla. Cover and refrigerate until cold or
overnight.
Stir the chilled custard, then freeze in 1-2 batches in your ice cream
machine according to manufacturer's instructions, adding the
crystallized ginger nibs when the ice cream is semi-frozen. When
finished, the ice cream will be soft serve and ready to eat. For
firmer ice cream, transfer to a freezer-safe container and freeze at
least two hours.
This would go perfectly with snickerdoodle cookies, and if you made it a little later in the year, I think it
would also be very good with gingersnaps or gingerbread, for a more
Autumn-centered ice cream.
Oh my! I love dark chocolate and that sounds like it is right up my alley! Pinned. I have yet to try making homemade ice cream and vowed to give it a try before summer ends.
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