NOTE My preference is Scotch, whiskey, or bourbon because they go well with chocolate, but you can use any 40% alcohol you like because it's not there to add flavor-it's there to lower the freezing temperature of the ice cream and help make it a more scoopable consistency. Freeze according to your ice cream maker's manufacturer's instructions, adding the marshmallows and almonds at the very end. When the custard is completely cool, taste and add more salt if you like. Add the Scotch, vanilla, and salt and stir until smooth. Immediately strain it through the strainer into the chocolate mixture. Cook over low heat, stirring and scraping the sides and bottom of the saucepan constantly, to 170☏, until the ice cream base coats the back of a spoon, 2 to 3 minutes. Whisk about 1/2 cup of the warm milk mixture into the egg mixture, then pour the whole egg mixture into the milk mixture. In a medium bowl, whisk together egg yolks and sugar. Remove from heat, arrange a fine mesh strainer over the bowl, and set aside. In a medium heavy saucepan over medium-high heat, combine the milk and remaining 1 cup of cream and heat until the mixture is just beginning to bubble at the edges. Remove from the heat, gently whisk in the cocoa powder, and set aside. In a large bowl set over a medium saucepan of simmering water, or in a double boiler over simmering water, combine the chocolate and 1/2 cup of the cream and cook, stirring occasionally, until smooth.
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