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WHITE CHOCOLATE ICE CREAM WITH
CHOCOLATE CHUNKS AND MACADAMIA NUTS
Makes ten 1/2-cup (125 ml) servings
1-1/4 cups (300 ml) whole milk
1-1/3 cups (330 ml) heavy cream
2/3 cup (160 ml) sugar
4 large eggs
8 ounces (227 g) white chocolate, chopped
1 tablespoon (15 ml) brandy or Kirschwasser
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) almond extract
2 ounces (57 g) bittersweet chocolate, chopped in
1/4 - 1/2-inch (0.6 cm - 1.2 cm) chunks
1/3 cup (80 ml) toasted macadamia nuts, chopped
Combine milk and cream in a heavy bottomed saucepan and bring to
a simmer over medium low heat. In a medium bowl, beat the sugar and
eggs until thick and light. Measure out one cup (250 ml) of the hot milk
mixture. With the mixer on low speed, add the hot milk to the egg
mixture in a steady stream. Stir the egg mixture into the saucepan. Cook
over low heat, stirring constantly, until the mixture reaches 160°F (70°C)
when checked with an instant read or candy thermometer. Add the
chopped white chocolate, and stir until it is completely melted. Transfer
to a bowl. Cover with plastic wrap placed directly on the surface of the
custard and refrigerate until completely cooled (at least 8 hours).
Pour the chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place the mixing paddle in the
lid; place lid on unit. Set timer for 35-45 minutes for “soft” ice cream
or 45-60 minutes for “hard” ice cream and let mix until thickened.
Five minutes before mixing ends, (mixture will be thick and creamy with
the appearance of a soft serve ice cream) add the chopped chocolate
and nuts – continue to mix for 5 minutes. If desired, transfer the ice to
an airtight container and place in freezer until firm. Remove from
freezer 10 minutes before serving.
Nutritional information per serving:
Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g
• sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g
CHOCOLATE TRUFFLE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1-1/3 cups (330 ml) whole milk
1-1/2 cups (375 ml) heavy cream
1 vanilla bean
3/4 cup (180 ml) sugar
3/4 cup (180 ml) unsweetened cocoa
4 large eggs
8 ounces (227 g) bittersweet chocolate, chopped
1-1/2 teaspoons (7 ml) vanilla extract
In a medium saucepan with a heavy bottom, combine the whole milk
and heavy cream over medium low heat. With a sharp knife, split the
vanilla bean lengthwise; use the blunt edge of the knife to scrape out
the “seeds” of the vanilla bean. Stir the seeds and bean pod into the
milk/cream mixture. Simmer the milk/cream mixture over low heat for
30 minutes. After 30 minutes, remove the vanilla bean pod and discard,
or rinse and reserve for another use.
Combine the sugar, cocoa, and eggs in a medium bowl; use a hand
mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure 1 cup (250 ml) of the hot milk/cream
mixture. With the mixer on low speed, add the hot milk/cream in a slow,
steady stream to the thickened egg mixture and mix until completely
incorporated. Stir the chopped chocolate into the saucepan with the hot
milk/cream; stir until chocolate is melted. Stir the egg mixture into the
hot milk/cream. Cook over low heat, stirring constantly, until the
mixture thickens and begins to resemble a chocolate pudding. Transfer
the chocolate mixture to a bowl. Cover with plastic wrap placed directly
on the surface of the chocolate mixture, and refrigerate until completely
cooled (8 hours or overnight).
Pour the chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place the mixing paddle in the lid;
place the lid on the unit. Set timer for 35-45 minutes for “soft” ice cream
or 45-60 minutes for “hard” ice cream and let mix until thickened.
Serve immediately, or transfer the ice cream to an airtight container
and place in freezer until ready to serve. Remove from freezer
10 minutes before serving.
Variation: Add 1/2 cup (125 ml) of your favourite chopped toasted nuts
or 1/2 cup (125 ml) of your favourite chopped dark chocolate.
Nutritional information per serving:
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g
• sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g
GREEN TEA ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2 cups (500 ml) whole milk
1-1/4 cups (300 ml) heavy cream
3 tablespoons (45 ml) green tea powder (available in Asian markets)
5 egg yolks
3/4 cup (180 ml) granulated sugar
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