Saturday, 6 July 2013

French-style rich dark chocolate ice-cream


INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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.
  1. 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.
  1. 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.
  1. 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.)
  1. 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.
  1. 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.


strawberry ice-cream:Recipe

There is just something about home-made strawberry ice cream: it's the taste of blue skies, of sun on your shoulders; an idealised memory of summer in perfect culinary form. If you're up to it, and I don't mean by that anything much, as it's really pretty simple, make some vanilla shortbread to go with, but whatever, just make this: even using long-haul imported strawberries in bleakest February, it is sunshine-giving, life-transforming, sensational.
It's never too early in the year to eat ice-cream - so for even more inspiration for Spring time desserts and easy salad main courses browse Nigella's delicious Spring recipes

Ingredients

  • 500 grams strawberries
  • 175 grams caster sugar (plus 2 tablespoons)
  • 500 ml full fat milk
  • 500 ml double cream
  • vanilla pod
  • 10 large egg yolks
  • tablespoons lemon juice
  • Method

    1. Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.
    2. Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.
    3. In a large bowl whisk the egg yolks and the 175g / ¾ cup sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.
    4. Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree.
    5. At this point you can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processer. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.

Banana sundae


 I just have to have one of these every once in a while.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • 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

Preparation:

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.

Ice Cream's Recipe

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 recipes can be made without an ice-cream machine too, so there’s no excuse for not giving them a go.