10
1
large egg yolk
180
grams white chocolate, chopped
1
tablespoon white crême de cacao
1
teaspoon vanilla extract
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, egg,
and egg yolk until thick and light. Measure out one cup 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 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.
Turn the machine on, pour the chilled custard into the freezer bowl and
let mix until thickened, about 25 to 30 minutes. If desired, transfer the
frozen yoghurt to an airtight container and place in freezer until it has
reached desired firmness.
Nutritional information per serving:
Calories 315 (59% from fat) • carb. 28g • pro. 4g • fat 21g
sat. fat 12g • chol. 106mg • sod. 57mg • calc. 121mg • fibre 0g
COFFEE ICE CREAM
For a richer coffee flavour, use instant espresso.
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
Makes eight servings.
¾
cup whole milk, well chilled
²∕³
cup granulated sugar
4 – 6
teaspoons instant espresso or coffee, to taste
1½
cups heavy cream, well chilled
1
teaspoon pure vanilla extract
In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are
dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream
and vanilla. Turn the machine on; pour mixture into freezer bowl, and
let mix until thickened, about 25 to 30 minutes. The ice cream will have
a soft, creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until it has reached desired firmness.
Nutritional information per serving:
Calories 235 (65% from fat) • carb. 19g • pro. 2g • fat 17g
sat. fat 11g • chol. 64mg • sod. 27mg • calc. 58mg • fibre 0g
VARIATION
Mocha Chip Ice Cream:
Use 1 tablespoon each instant espresso pow-
der and Dutch process cocoa instead of just espresso powder. Chop 90
grams of your favourite bittersweet or semisweet chocolate bar into tiny
uneven pieces. Add the chopped chocolate during the last 5 minutes of
mixing.
PISTAChIO ICE CREAM
Chopped pistachios and a touch of almond extract add rich flavour to
this delicious ice cream.
Preparation: 5 minutes, plus 20 to 25 minutes chilling time, plus addi-
tional time, for firmer consistency.
Makes eight servings
¾
cup whole milk, well chilled
²∕³
cup granulated sugar
1½
cups heavy cream, well chilled
½
teaspoon pure vanilla extract
¼
teaspoon pure almond extract
²∕³
cup shelled pistachios, roughly chopped (may use plain or
lightly salted)
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, vanilla, and almond extract. Turn the
machine on; pour mixture into freezer bowl, and let mix until thickened,
about 25 to 30 minutes. During the last 5 minutes of freezing, add the
pistachios. The ice cream will have a soft, creamy texture. If desired,
transfer the ice cream to an airtight container and place in freezer until it
has reached desired firmness.
Nutritional information per serving:
Calories 297 (67% from fat) • carb. 21g • pro. 3g • fat 23g
sat. fat 12g • chol. 64mg • sod. 111mg • calc. 62mg • fibre 1g
