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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Molded Chocolate Ice Cream Desser

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Molded Chocolate Ice Cream Desser Empty Molded Chocolate Ice Cream Desser

    Post by Lobo Wed 13 Jan 2016, 10:16 pm

    Molded Chocolate Ice Cream Desser Img43l
    Molded Chocolate Ice Cream Dessert
    Molded Chocolate Ice Cream Desser Translucent
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 12
    You can use these two types of chocolate ice cream to create a fanciful molded dessert, or simply enjoy one or both flavors on their own. If you are not making the molded dessert, transfer the finished ice cream to a freezer-safe container, cover and freeze for 3 to 4 hours before serving.






    • 267

    Ingredients:


    • For the bittersweet chocolate ice cream:
    • 8 oz. bittersweet chocolate, finely chopped
    • 1 cup sugar
    • 1/4 cup Dutch process cocoa powder
    • Pinch of salt
    • 3 cups half-and-half
    • 5 egg yolks
    • 1 tsp. vanilla extract

    • For the semisweet chocolate ice cream:
    • 8 oz. semisweet chocolate, finely chopped
    • 3 cups half-and-half
    • 3/4 cup sugar
    • Pinch of salt
    • 5 egg yolks
    • 1 tsp. vanilla extract

    Directions:

    To make the bittersweet chocolate ice cream, put the chocolate in a bowl. Set aside.

    In a saucepan, whisk together 3/4 cup of the sugar, the cocoa powder and salt until blended, then whisk in the half-and-half. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes.

    Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated.

    Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil.

    Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour.

    Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the ice cream directly from the ice cream maker into the wells of a mini-heart silicone baking mold; fill each well halfway and press firmly on the ice cream. Place in the freezer.

    To make the semisweet chocolate ice cream, put the chocolate in a bowl. Set aside.

    In a saucepan, whisk together the half-and-half, 1/2 cup of the sugar and the salt until blended. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes.

    Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated.

    Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil.

    Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour.

    Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the semisweet chocolate ice cream on top of the frozen layer of bittersweet chocolate ice cream and press firmly. Freeze for at least 3 hours.

    To serve, invert the mold and pop out each dessert onto a plate. Makes about 24 heart-shaped desserts.

    Williams-Sonoma Kitchen

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