Monday, 26 August 2013
Saturday, 6 July 2013
- 1 1/2 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 4 ounces semisweet chocolate, finely chopped
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
- Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.
- Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.
- Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
- Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
- Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.
I just have to have one of these every once in a while.
Prep Time: 15 minutes
Total Time: 15 minutes
- 1 banana, split lengthwise
- 1 scoop each vanilla, chocolate and strawberry ice cream
- chocolate syrup
- marshmallow creme
- strawberry syrup
- whipped cream
- chopped nuts
- maraschino cherries
Place banana slices against sides of long, narrow, shallow dish*. Place scoops of ice cream in a row between banana slices. Squirt chocolate syrup on vanilla and strawberry on strawberry. Spoon marshmallow creme over chocolate. Top each mound with whipped cream. Sprinkle with nuts and top each with a cherry.
* These can be found in your local grocery store. When having a big dinner party, I also use my glass banana split dishes for placing butter around the table.
From healthy granita to indulgent sundaes, we’ve scoured the land for the recipes that will cool you down in the most delicious of ways..
Fish Market-By Rosie Birkett-Now that the weather is finally getting warmer, it’s time to start thinking about frozen delights. But rather than heading to your nearest shop and picking up a carton of your favourite cookies-and-cream ice-cream, why not have a go at making your own ice-creams and sorbets? Many of these