WHITE CHOCOLATE ICE CREAM WITH
CHOCOLATE CHUNKS AND MACADAMIA NUTS
Makes ten
2/3 cup (160 ml) sugar
4 large eggs
8ounces (227 g) white chocolate, chopped
1tablespoon (15 ml) brandy or Kirschwasser
1teaspoon (5 ml) vanilla extract
1teaspoon (5 ml) almond extract
2ounces (57 g) bittersweet chocolate, chopped in 1/4 -
1/3 cup (80 ml) toasted macadamia nuts, chopped
Combine milk and cream in a heavy bottomed saucepan and bring to a simmer over medium low heat. In a medium bowl, beat the sugar and eggs until thick and light. Measure out one cup (250 ml) of the hot milk mixture. With the mixer on low speed, add the hot milk to the egg mixture in a steady stream. Stir the egg mixture into the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 160°F (70°C) when checked with an instant read or candy thermometer. Add the chopped white chocolate, and stir until it is completely melted. Transfer to a bowl. Cover with plastic wrap placed directly on the surface of the custard and refrigerate until completely cooled (at least 8 hours).
Pour the chilled custard into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place the mixing paddle in the lid; place lid on unit. Set timer for
Five minutes before mixing ends, (mixture will be thick and creamy with the appearance of a soft serve ice cream) add the chopped chocolate and nuts – continue to mix for 5 minutes. If desired, transfer the ice to an airtight container and place in freezer until firm. Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g
• sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g
CHOCOLATE TRUFFLE ICE CREAM
Makes ten
1 vanilla bean
3/4 cup (180 ml) sugar
3/4 cup (180 ml) unsweetened cocoa
4 large eggs
8ounces (227 g) bittersweet chocolate, chopped
In a medium saucepan with a heavy bottom, combine the whole milk and heavy cream over medium low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the “seeds” of the vanilla bean. Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for
30 minutes. After 30 minutes, remove the vanilla bean pod and discard, or rinse and reserve for another use.
Combine the sugar, cocoa, and eggs in a medium bowl; use a hand mixer on medium speed to beat the sugar, cocoa, and eggs until thickened like mayonnaise. Measure 1 cup (250 ml) of the hot milk/cream mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream to the thickened egg mixture and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream; stir until chocolate is melted. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled (8 hours or overnight).
Pour the chilled custard into mixing bowl of Cuisinart® Supreme™ Commercial Quality Ice Cream Maker. Place the mixing paddle in the lid; place the lid on the unit. Set timer for
Serve immediately, or transfer the ice cream to an airtight container and place in freezer until ready to serve. Remove from freezer
10 minutes before serving.
Variation: Add 1/2 cup (125 ml) of your favourite chopped toasted nuts or 1/2 cup (125 ml) of your favourite chopped dark chocolate.
Nutritional information per serving:
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g
• sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g
GREEN TEA ICE CREAM
Makes ten
2cups (500 ml) whole milk
3tablespoons (45 ml) green tea powder (available in Asian markets)
5egg yolks
3/4 cup (180 ml) granulated sugar
8
