Brownies:
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 lg. eggs plus 1 egg yolk
1 1/8 c. sugar
1 tsp. vanilla extract
Ice Cream:
1 batch strawberry ice cream, slightly softened
Ganache:
3/4 c. mini semisweet chocolate chips
1/4 c. heavy cream
Garnish:
Fresh strawberry slices
To make brownie bottoms, preheat oven to 350°F. Line two cupcake pans with foil liners. Combine flour, baking powder, and salt in a small bowl; stir together and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine eggs, egg yolk, sugar, and vanilla extract. Whisk to blend. Stir in warm chocolate mixture, and then dry ingredients, mixing just until incorporated.
Scoop 1 tbsp. batter into each cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6 to 8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until cupcake liner is full. (If ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return cupcake pans to freezer for 45 minutes to 1 hour.
To make ganache, place chocolate chips in a small bowl. Bring cream to a simmer in a small saucepan. Pour cream evenly over chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.
Remove cupcakes from the freezer 5 to 10 minutes before serving. Enjoy!
Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts
Tuesday, July 14, 2009
Monday, March 2, 2009
Mint Chocolate Chip Ice Cream
3 c. fresh mint leaves (not stems), rinsed, drained, packed
1 c. milk
2 c. heavy cream, divided
2/3 c. sugar
Pinch of salt
6 egg yolks
6 oz. semisweet chocolate or dark chocolate, finely chopped (keep in freezer until used)
Put mint leaves in a heavy saucepan with milk and 1 c. cream. Heat until just steaming (do not boil), remove from heat, cover, and let stand 30 minutes. Reheat mixture until steaming, remove from heat and let stand 15 more minutes.
While mint is infusing, prepare remaining cream over an ice bath. Pour remaining cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Strain mint mixture into a bowl, pressing against mint leaves with a rubber spatula in the sieve to get most of the liquid out of them. Return mint mixture to saucepan. Add sugar and salt. Heat until just steaming again, stirring until sugar has dissolved.
Whisk egg yolks in a medium bowl. Slowly pour heated milk cream mixture into egg yolks, whisking constantly so that egg yolks are tempered by the warm mixture, but not cooked by it. Scrape warmed egg yolks back into the saucepan.
Return saucepan to stove, stirring mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. Remove from heat.
Pour custard through strainer (from step 2) and stir into cold cream to stop the cooking. Chill mixture thoroughly in refrigerator (at least a couple of hours) or stir mixture in bowl placed over ice bath until thoroughly chilled (20 minutes or so). Freeze mixture in your ice cream maker according to manufacturer's instructions.
Once the ice cream has been processed in the ice cream maker it should be pretty soft. Gently fold in finely chopped chocolate. Put in an airtight container and place in freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let sit at room temperature for a few minutes to soften before serving.
Note that there is no alcohol in this recipe. A few tsp. of some spirits such as rum or bourbon will help keep ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, it is recommended that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.
Makes 1 quart.
1 c. milk
2 c. heavy cream, divided
2/3 c. sugar
Pinch of salt
6 egg yolks
6 oz. semisweet chocolate or dark chocolate, finely chopped (keep in freezer until used)
Put mint leaves in a heavy saucepan with milk and 1 c. cream. Heat until just steaming (do not boil), remove from heat, cover, and let stand 30 minutes. Reheat mixture until steaming, remove from heat and let stand 15 more minutes.
While mint is infusing, prepare remaining cream over an ice bath. Pour remaining cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Strain mint mixture into a bowl, pressing against mint leaves with a rubber spatula in the sieve to get most of the liquid out of them. Return mint mixture to saucepan. Add sugar and salt. Heat until just steaming again, stirring until sugar has dissolved.
Whisk egg yolks in a medium bowl. Slowly pour heated milk cream mixture into egg yolks, whisking constantly so that egg yolks are tempered by the warm mixture, but not cooked by it. Scrape warmed egg yolks back into the saucepan.
Return saucepan to stove, stirring mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. Remove from heat.
Pour custard through strainer (from step 2) and stir into cold cream to stop the cooking. Chill mixture thoroughly in refrigerator (at least a couple of hours) or stir mixture in bowl placed over ice bath until thoroughly chilled (20 minutes or so). Freeze mixture in your ice cream maker according to manufacturer's instructions.
Once the ice cream has been processed in the ice cream maker it should be pretty soft. Gently fold in finely chopped chocolate. Put in an airtight container and place in freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let sit at room temperature for a few minutes to soften before serving.
Note that there is no alcohol in this recipe. A few tsp. of some spirits such as rum or bourbon will help keep ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, it is recommended that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.
Makes 1 quart.
Tuesday, January 6, 2009
Butterscotch Ice Cream
1 c. firmly packed light brown sugar
2 tbsp. unsalted butter
1 tbsp. vanilla extract
2 tsp. bourbon (optional)
1 1/2 c. whipping cream, divided
2 c. half-and-half
6 large egg yolks
In a small saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 4 to 5 minutes. Whisk in 1/2 c. warmed whipping cream until smooth; remove butterscotch from heat. Stir in vanilla and bourbon (if using).
In a medium saucepan over medium-high heat, combine remaining 1 c. whipping cream with all of the half-and-half; bring to a simmer.
Meanwhile, in a small bowl, beat egg yolks to blend. Whisk 1/2 c. of the warm cream mixture into egg yolks, then pour egg yolk mixture back into pan with whipping cream. Stir constantly over medium heat, just until mixture is slightly thickened (175°F). Immediately remove mixture from heat.
Pour mixture through a fine mesh strainer into a medium bowl. Whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and store in freezer until ready to serve.
2 tbsp. unsalted butter
1 tbsp. vanilla extract
2 tsp. bourbon (optional)
1 1/2 c. whipping cream, divided
2 c. half-and-half
6 large egg yolks
In a small saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 4 to 5 minutes. Whisk in 1/2 c. warmed whipping cream until smooth; remove butterscotch from heat. Stir in vanilla and bourbon (if using).
In a medium saucepan over medium-high heat, combine remaining 1 c. whipping cream with all of the half-and-half; bring to a simmer.
Meanwhile, in a small bowl, beat egg yolks to blend. Whisk 1/2 c. of the warm cream mixture into egg yolks, then pour egg yolk mixture back into pan with whipping cream. Stir constantly over medium heat, just until mixture is slightly thickened (175°F). Immediately remove mixture from heat.
Pour mixture through a fine mesh strainer into a medium bowl. Whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and store in freezer until ready to serve.
Malted Milk Whopper Ice Cream
1 c. half-and-half
3/4 c. sugar
Pinch of salt
2 c. heavy cream
1/4 tsp. vanilla extract
2/3 c. malt powder
6 lg. egg yolks
2 c. malted milk balls, coarsely chopped
Warm half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together heavy cream, vanilla, and malt powder and set a mesh strainer on top.
In a separate medium bowl, whisk together egg yolks. Slowly pour warm mixture into egg yolks, whisking constantly, then scrape warmed egg yolks back into the saucepan.
Stir mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour custard through strainer and whisk it into malted milk mixture. Stir until cool over an ice bath.
Chill mixture thoroughly in refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove ice cream from machine, fold in chopped malted milk balls.
3/4 c. sugar
Pinch of salt
2 c. heavy cream
1/4 tsp. vanilla extract
2/3 c. malt powder
6 lg. egg yolks
2 c. malted milk balls, coarsely chopped
Warm half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together heavy cream, vanilla, and malt powder and set a mesh strainer on top.
In a separate medium bowl, whisk together egg yolks. Slowly pour warm mixture into egg yolks, whisking constantly, then scrape warmed egg yolks back into the saucepan.
Stir mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour custard through strainer and whisk it into malted milk mixture. Stir until cool over an ice bath.
Chill mixture thoroughly in refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove ice cream from machine, fold in chopped malted milk balls.
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