Mocha madness - part i
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| RICH CHOCOLATE ICE CREAM: | ||
| 6 | ounces | BITTER CHOCOLATE, CHOPPED |
| 4 | larges | EGG YOLKS |
| ¾ | cup | GRANULATED SUGAR |
| dash | SALT | |
| 1 | cup | HEAVY CREAM |
| 1 | cup | MILK |
| 2 | teaspoons | VANILLA EXTRACT |
| MOCHA CHIP ICE CREAM: | ||
| 1 | cup | HEAVY CREAM |
| 1 | cup | HALF-AND-HALF |
| ¼ | cup | ESPRESSO BEANS |
| 1 | tablespoon | ALKALIZED COCOA POWDER |
| 4 | larges | EGG YOLKS |
| ½ | cup | GRANULATED SUGAR |
| dash | SALT | |
| 2 | teaspoons | VANILLA EXTRACT |
| 4 | ounces | BITTER CHOCOLATE, CHOPPED |
| MOCHA SAUCE: | ||
| 3 | ounces | SEMISWEET CHOCOLATE, CHOPPED |
| 2 | teaspoons | ESPRESSO POWDER |
| ⅔ | cup | HEAVY CREAM |
| ⅓ | cup | GRANULATED SUGAR |
| 1 | tablespoon | UNSALTED BUTTER |
| 1 | teaspoon | VANILLA EXTRACT |
| GARNISH: | ||
| SWEETENED WHIPPED CREAM | ||
| CHOCOLATE-COVERED ESPRESSO BEANS | ||
| UNSWEETENED COCOA POWDER | ||
Directions
Make the chocolate ice cream: Put the chocolate into a medium bowl.
In a medium bowl,using a wire whisk,stir the yolks,sugar and salt until blended. In a heavy medium saucepan, bring the cream and milk to a gentle boil. Remove the pan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan.
Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 3 to 5 minutes, until the custard has thickened slightly. Do not allow the custard to boil. It is done when you can run your finger down the back of the coated spoon and the path remains in the custard. Immediately re- move the pan from the heat, and pour the custard over the chocolate. Let stand for 30 seconds and then whisk until smooth. Strain the chocolate custard through a fine-meshed strainer into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Remove the bowl from the ice water and stir in the vanilla. Cover the surface of the custard with plastic wrap and refrigerate for 2 hours, or until very cold.
Scrape the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a covered container and freeze for at least 2 or 3 hours, or overnight. Make the mocha chip ice cream: In a medium saucepan, combine the cream, half- and-half and espresso beans. Bring to a gentle boil, and remove from the heat. Place the cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot cream mixture to the cocoa and stir well until a smooth paste forms. Return the cocoa powder mixture to the saucepan and whisk until smooth. Cover and allow to infuse for 30 minutes. In a medium bowl, using a wire whisk, stir the yolks, sugar and salt until blended. Strain the cream mixture through a fine-meshed strainer into a heavy medium saucepan. Bring to a gentle boil over medium heat. Remove the pan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 3 to 5 minutes, until the custard has thickened slightly. Do not allow the custard to boil. It is done when you can run your finger down the back of the coated spoon and the path remains in the custard.
Submitted By JIM WELLER On 11-29-95