Make your own double chocolate ice cream!
>Circle around my blog and enjoy reading my posts...^u^
Please share this blog!<
(recipe not by me)
Whew! Sure is hot this summer! So.. Want to have
a delicious...You: Get on with it!...ok! Ice cream!
Here's how to make one:
>What you'll need:<
*For the chocolate cream:
❒300g dark chocolate,finely chopped
❒250 ml milk
❒250 ml double cream
❒25g caster sugar
*For the mousse:
❒4 large egg yolks
❒150g caster sugar
❒150 ml water
>Procedure:<
1.) Reserve 100g of the chocolate for adding to the ice cream later on, and tip the remaining 200g into a heatproof bowl. Scald the milk, double cream and sugar in a saucepan. Pour over the chocolate and stir until dissolved. Leave on one side until cool.
2.)Whisk the egg yolks until pale and creamy with an electric whisk, or in a food mixer.
3.) Place the sugar in a small pan and pour over the water. Dissolve the sugar, over a moderate heat, stirring occasionally. Bring to a boil and cook for 5 minutes.
4.) Pour the hot syrup onto the beaten egg yolks, in a thin steady stream, whisking as you go.
5.) Continue whipping until the egg yolk mixture has thickened and is mousse-like - it should take about 5 minutes on top speed.
6.) Stir the cooled chocolate cream, add the reserved chocolate chips and stir to blend everything together. Pour into an ice cream churner and churn until frozen. Alternatively, you could freeze the mixture in the freezer, beating it every hour or so to break up any ice crystals and ensure that the chocolate chips are evenly mixed in.
7.) Transfer into a plastic tub and cover with a well-fitting lid. When you're ready to serve, take the ice cream out of the freezer and leave at room temperature for about 10 minutes before scooping out and serving.
>Variations, add a dash of your favourite liqueur for an extra-special flavour - orange liqueur, Madeira, cognac and rum are good choices. Don't add too much though, otherwise the ice cream won't set properly.
Soak 100g raisins in your favourite liqueur for 2-3 hours, and add to the ice cream mixture before freezing.
Toasted nuts add a crunchy texture - almonds, pecans and pistachios go particularly well with the rich chocolate flavour.
2.)Whisk the egg yolks until pale and creamy with an electric whisk, or in a food mixer.
3.) Place the sugar in a small pan and pour over the water. Dissolve the sugar, over a moderate heat, stirring occasionally. Bring to a boil and cook for 5 minutes.
4.) Pour the hot syrup onto the beaten egg yolks, in a thin steady stream, whisking as you go.
5.) Continue whipping until the egg yolk mixture has thickened and is mousse-like - it should take about 5 minutes on top speed.
6.) Stir the cooled chocolate cream, add the reserved chocolate chips and stir to blend everything together. Pour into an ice cream churner and churn until frozen. Alternatively, you could freeze the mixture in the freezer, beating it every hour or so to break up any ice crystals and ensure that the chocolate chips are evenly mixed in.
7.) Transfer into a plastic tub and cover with a well-fitting lid. When you're ready to serve, take the ice cream out of the freezer and leave at room temperature for about 10 minutes before scooping out and serving.
>Variations, add a dash of your favourite liqueur for an extra-special flavour - orange liqueur, Madeira, cognac and rum are good choices. Don't add too much though, otherwise the ice cream won't set properly.
Soak 100g raisins in your favourite liqueur for 2-3 hours, and add to the ice cream mixture before freezing.
Toasted nuts add a crunchy texture - almonds, pecans and pistachios go particularly well with the rich chocolate flavour.
You can copy...or easier way..print it ^u^
Enjoy your ice cream!...Hey, can I have some? x''D
"Click Home"
|
|
V
No comments:
Post a Comment