COOK ♥ RECIPE

Mint-Chocolate Chip Ice Cream

Author: Admin // Category: Mint-Chocolate Chip Ice Cream

The preferred way to melt chocolate is in the top pan of a double boiler set over but not touching barely simmering water. As soon as the water simmers, it produces steam, the nemesis of melting chocolate. If even a droplet of moisture gets into the chocolate, it can seize or stiffen. If this happens, start over with new chocolate. Mixing the melted chocolate with vegetable oil causes the formation of small slivers of chocolate in the finished ice cream. This method, perfected by noted cookbook author Nick Malgieri, yields a distinctive and well-blended ice cream.

Ingredients:

1 1⁄2 cups milk
1 1⁄2 cups heavy cream
1 cup packed fresh mint leaves
4 egg yolks
1⁄2 cup plus 2 Tbs. sugar
Pinch of salt
1 or 2 drops green food coloring (optional)
1 or 2 drops blue food coloring (optional)
3 oz. bittersweet or semisweet chocolate,
finely chopped
2 tsp. canola oil

Directions:

In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and let stand for 20 minutes to steep.

Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon. Stir in the food colorings.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Makes about 1 quart.

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Olive Oil Gelato with Balsamic Strawberries

Author: Admin // Category: Olive Oil Gelato with Balsamic Strawberries

This recipe showcases olive oil in an unlikely form—Italian gelato. Just before serving, the gelato is topped with fresh strawberries macerated in balsamic vinegar, a classic pairing in Italy. Serve this gelato to your guests, and let them guess what makes the taste so intriguing!

Ingredients:

3 cups milk
1 cup heavy cream
6 egg yolks
1 cup sugar
2/3 cup extra-virgin olive oil
2 pints strawberries, hulled and quartered
2 Tbs. aged balsamic vinegar

Directions:

In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.

To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.

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Passion Fruit Sorbet

Author: Admin // Category: Passion Fruit Sorbet

Passion fruits, which grow in the subtropics, have a unique, very sweet, floral flavor and aroma. They are at their peak in spring. You can substitute 1/2 cup puree of any fruit that is in season. Strawberries make a nice garnish, especially tiny fraises des bois, also in season in the spring.

Ingredients:

3/4 cup sugar
1 3/4 cups plus 2 Tbs. water
9 ripe passion fruits
1/2 pint ripe strawberries

Directions:

In a saucepan over medium heat, combine the sugar and all of the water. Heat, stirring, until the sugar dissolves and a syrup forms, about 5 minutes. Set aside.

Cut each passion fruit in half and scoop out the seeds and pulp into a sieve placed over a bowl. Using the back of a spoon, push the pulp through the sieve, pressing firmly against the seeds to release as much juice as possible. Set the juice aside. Add the seeds to the sugar syrup, stirring to extract additional flavor from them. Then pour the syrup through the sieve into another bowl. Discard the seeds and let the syrup cool. Stir the passion fruit puree into the syrup. Cover and refrigerate for at least 1 hour or for up to 3 hours.

Transfer the passion fruit base to an ice cream maker and freeze according to the manufacturer's instructions until slightly firm, about 30 minutes. Transfer to a container with a tight-fitting lid and freeze for at least 1 hour or for up to 3 days.

To serve, spoon into chilled individual glasses or bowls and sprinkle the strawberries over the top.

Serves 4.

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Peppermint Bark Ice Cream

Author: Admin // Category: Peppermint Bark Ice Cream

Perhaps no other flavor evokes the spirit of the winter holidays more than peppermint. Here, we add a festive flourish to vanilla ice cream by blending in chopped peppermint bark, a snappy confection crafted from dark chocolate, white chocolate and peppermint candy bits.

Ingredients:

3 cups half-and-half
6 egg yolks
3/4 cup sugar
1 Tbs. vanilla extract
1 cup chopped peppermint bark

Directions:

In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the chopped peppermint bark and continue processing just until it is blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart.

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Pistachio Ice Cream

Author: Admin // Category: Pistachio Ice Cream

Toasted pistachios are added at the very end of the freezing stage to ensure the nuts will be evenly distributed. Process just until the pistachios are blended into the ice cream.

Ingredients:

1 cup unsalted whole pistachios, roughly chopped
2/3 cup sugar
1 1/2 cups milk
1 1/2 cups heavy cream
4 egg yolks
Pinch of salt
1/2 tsp. almond extract

Directions:

Preheat an oven to 350°F.

Arrange the pistachios in a single layer on a baking sheet and bake, shaking the pan occasionally, until the nuts are lightly golden and toasted, 5 to 7 minutes. Let cool to room temperature.

In a mini-food processor or standard-size food processor, combine 1/2 cup of the pistachios with the sugar and process until finely chopped and well blended. Reserve the remaining 1/2 cup pistachios.

In a saucepan, combine the milk, cream and the pistachio-sugar mixture and stir to blend. Set the pan over medium-low heat and warm the mixture, stirring occasionally, until the sugar is dissolved and steam begins to rise from the surface, 3 to 4 minutes. Remove from the heat and let the mixture steep for 10 to 15 minutes.

In a bowl, whisk together the egg yolks and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Whisk in 1/2 cup of the pistachio-cream until smooth and blended, then pour the egg mixture back into the pan. Cook over medium-low heat, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl; discard the pistachios. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Stir the almond extract into the custard, transfer to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the remaining 1/2 cup pistachios and continue processing just until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Makes about 1 quart.

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Peppermint Ice Cream

Author: Admin // Category: Peppermint Ice Cream

Peppermint extract and crushed peppermint candies impart a refreshing taste to this ice cream. Delicious any time of year, the ice cream is an especially welcome treat when served at winter holiday gatherings.

Ingredients:

3 cups half-and-half
1/4 cup light corn syrup
6 egg yolks
1/3 cup sugar
Pinch of salt
2 tsp. peppermint extract
1/2 cup lightly crushed peppermint snap candies,
candy canes or peppermint sticks

Directions:

In a medium saucepan over medium heat, warm 2 cups of the half-and-half and the corn syrup until steam begins to rise from the surface, 3 to 4 minutes. Remove from the heat.

In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half mixture, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over a clean bowl. Stir in the peppermint extract. Add the remaining 1 cup half-and-half and stir to combine. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the peppermint candies and continue processing just until they are blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, 3 to 4 hours.

Makes about 1 quart.

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Profiteroles with Ice Cream and Chocolate Sauce

Author: Admin // Category: Profiteroles with Ice Cream and Chocolate Sauce

This elegant dessert is easy to assemble in stages. Bake the small puffs in advance, then fill them with ice cream at the last minute. Or fill them, arrange them in a single layer on a serving plate, slip the plate into a zippered plastic bag or wrap with plastic wrap, and freeze for up to 2 weeks. When ready to serve, thaw briefly if frozen and top with the warm chocolate sauce.

Ingredients:

For the chocolate sauce:

6 oz. bittersweet chocolate, chopped, or
semisweet chocolate chips
1/3 cup light corn syrup
1/3 cup half-and-half or milk
1 Tbs. unsalted butter
1 tsp. vanilla extract
40 small choux, cooled (see related
recipe at left)
1 quart vanilla bean, coffee or toasted almond
ice cream (see related recipe at left)

Directions:

To make the chocolate sauce, in the top pan of a double boiler, combine the chocolate and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and heat, stirring often, until the chocolate melts. Add the half-and-half, butter and vanilla and stir until blended.

To assemble, slit the puff-shaped choux horizontally almost through and fill each with a small scoop of ice cream. Arrange 3 or 4 filled puffs on each dessert plate or bowl. Spoon the warm chocolate sauce over the puffs. Serve immediately.

Serves 10 to 13.

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Raspberry Swirl Ice Cream

Author: Admin // Category: Raspberry Swirl Ice Cream

Swirled with fresh raspberry puree, this ice cream can be made using our vanilla ice cream starter or a scratch ice cream recipe (see related recipe at left). Prepare the ice cream base but do not freeze it, then proceed as directed below.

Ingredients:

1 batch vanilla ice cream, unfrozen (see note above)
2 pints raspberries
1/2 cup sugar

Directions:

Prepare the vanilla ice cream starter or scratch vanilla ice cream recipe and refrigerate until cold.

Pass the raspberries through a food mill fitted with a medium plate. Transfer the pureed berries to a saucepan and stir in the sugar. Place over medium-high heat and cook, stirring occasionally, until the mixture is reduced to 1 cup, 20 to 22 minutes. Let cool to room temperature, then refrigerate until cold.

Transfer the ice cream base to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions. Remove the raspberry puree from the refrigerator and stir to loosen.

Transfer half of the ice cream to a chilled 1-lb. loaf pan and spoon half of the raspberry puree on top. Spoon the remaining ice cream on top, then top with the remaining raspberry puree. Using a butter knife, gently swirl the raspberry puree into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 1/2 quarts.

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Raspberry Crepes with Ice Cream

Author: Admin // Category: Raspberry Crepes with Ice Cream

In place of the raspberries, you can use strawberries, boysenberries, blackberries or other fruits, such as sliced peaches or pears. For an elegant presentation, drizzle the filled crepes with a thin stream of melted chocolate.

Ingredients:

For the filling:

2 pints raspberries
1/4 cup sugar

For the crepes:

4 eggs
1 3/4 cups milk, plus more as needed
1 Tbs. light rum
1/3 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1 to 2 Tbs. unsalted butter, plus more
as needed
1 pint vanilla ice cream
8 to 10 fresh mint sprigs

Directions:

To make the filling, place all but 8 to 10 of the raspberries in a bowl and sprinkle with the sugar. Stir gently to coat, then let stand for 15 minutes.

To make the crepes, in a bowl, whisk together the eggs, the 1 3/4 cups milk and the rum until blended. Gradually whisk in the flour, sugar and salt to form a thin, lump-free batter. If there are still lumps, strain the batter through a sieve lined with several layers of cheesecloth. Cover and refrigerate for 2 hours. If the batter seems too thick (it should be the consistency of thick cream), thin it by whisking in a little milk.

Place a 9 to 10-inch nonstick crepe pan or fry pan over medium-high heat. Flick a drop or two of water into the pan; if it sizzles and spatters, the pan is ready. Drop in 1 tsp. of the butter. When it melts, tip the pan from side to side to coat the bottom. Pour a scant 1/4 cup batter into the pan, quickly tipping and rotating the pan to coat the bottom evenly. Cook until bubbles appear on the surface, and the crepe begins to dry at the edges and pull away from the pan, about 1 minute. Using a wide nylon spatula, flip the crepe and cook 30 to 40 seconds more. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 16 to 20 crepes.

To serve, place several spoonfuls of the berries in the middle of a crepe and roll it up. Repeat until all the crepes are filled. Arrange 2 crepes on each plate. Place a scoop of ice cream alongside each pair of crepes, and top the ice cream with a reserved berry and a mint sprig. Serve immediately.

Serves 8 to 10.

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Pumpkin Ice Cream

Author: Admin // Category: Pumpkin Ice Cream

To make your own pumpkin puree, use 1 large or 2 medium Sugar Pie or other eating (not field) pumpkins. Cut out the stem and quarter the pumpkin lengthwise. In a preheated 400°F oven, bake the quarters, cut side down, in a shallow roasting pan with a little water in the bottom until tender, about 1 hour. Let cool, scrape out the seeds, cut the flesh from the peels, and force it through a medium-mesh sieve or the medium disk of a food mill. Freeze any leftover puree for up to 2 months.

Ingredients:

1 cup fresh pumpkin puree or canned
unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

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