By Lou Seibert Pappas
Not anything beats do-it-yourself ice cream, and making it from scratch is an enthralling summertime culture whose time has get back. Ice lotions & Sorbets bargains approximately 50 recipes for easy and complicated frozen truffles: outdated classics corresponding to vanilla bean, strawberry, and bittersweet chocolate; modern delights resembling Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato. With convenient element courses, serving tips, and the rundown on how one can choose and use ice cream makers, this excellent booklet is a recipe for scrumptious new-fashioned enjoyable
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Not anything beats home made ice cream, and making it from scratch is an enthralling summertime culture whose time has come back. Ice lotions & Sorbets deals approximately 50 recipes for easy and complicated frozen truffles: outdated classics resembling vanilla bean, strawberry, and bittersweet chocolate; modern delights reminiscent of Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato.
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Extra resources for Ice Creams & Sorbets: Cool Recipes
In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes. Stir in the chocolates until they melt. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.
Meanwhile, prepare the Chocolate Fudge: In a small saucepan, combine the sugar and cocoa. Stir in the com syrup and half-and-half. Stirring constantly heat over medium heat until the mixture comes to a boil. Reduce heat. Simmer 2 minutes and stir in the butter and vanilla. Let cool to room temperature. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the Chocolate Fudge and the toasted almonds and churn until blended in, about 15 seconds more.
MAKES ABOUT 1 QUART Chocolate Kiss Ice Cream In Italy the chocolate hazelnut candy called Bad (which means “kiss” in Italian) makes addictive bitefuls. It is easy to replicate the flavor using the hazelnut spread Nutella as a shortcut. This makes an intensely dense ice cream, putting one in mind of chilled chocolate fudge. 2 cups half-and-half or milk 4 large egg yolks � cup plus 2 teaspoons sugar, divided � cup unsweetened cocoa 1 tablespoon instant espresso powder 4 ounces bittersweet chocolate, chopped 1 cup heavy (whipping) cream � cup Nutella or other chocolate-hazelnut spread ⅓ cup (1½ ounces) hazelnuts 1 teaspoon unsalted butter plus extra for greasing 1 tablespoon Frangelico or Amaretto (optional) Prepare a large bowl or pan of ice water.