8
Remove the vanilla bean pod from the milk/cream mixture and discard.
Measure out 1 cup (250 ml) of the hot liquid. With the mixer on low speed,
add the cup of hot milk/cream to the egg mixture in a slow, steady stream.
When thoroughly combined, pour the egg mixture back into the saucepan
with the rest of the milk/cream mixture and stir to combine. Cook, stirring
constantly, over medium-low heat until the mixture is thick enough to coat
the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of
plastic wrap placed directly on the custard, and chill completely.
Pour the chilled custard into the freezer bowl, turn the machine on and let
mix until thickened, about 25 to 30 minutes. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired, transfer the ice cream to
an airtight container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 257 (64% from fat) • carb. 19g • pro. 4g • fat 19g
sat. fat 11g • chol. 166mg • sod. 50mg • calc. 86mg • fiber 0g
DEEP DARK CHOCOLATE ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
2
1
⁄
4
cups (550 ml) whole milk
2
1
⁄
4
cups (550 ml) heavy cream
1
vanilla bean
1
1
⁄
8
cups (275 ml) granulated sugar
1
1
⁄
8
cups (275 ml) Dutch process cocoa
2
large eggs
2
large egg yolks
2
teaspoons (10 ml) pure vanilla extract
12
ounces (336 g) bittersweet chocolate, chopped
In a large saucepan, 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. Remove the vanilla bean
pod and discard it or rinse and reserve for another use.
Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using
a hand mixer on medium speed, beat until thickened like mayonnaise.
Measure out 1 cup (250 ml) of the hot milk/cream mixture. With the mixer on
low speed, add the cup of hot milk/cream to the cocoa mixture in a slow,
steady stream and mix until completely incorporated. Stir the chopped
chocolate into the saucepan with the hot milk/cream. 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 and stir in vanilla. Cover with plastic wrap placed directly
on the surface of the chocolate mixture, and refrigerate until completely
cooled.
Pour the chilled custard into the freezer bowl, turn the machine on and let
mix until thickened, about 25 to 30 minutes. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired, transfer the ice cream to
an airtight container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving:
Calories 369 (60% from fat) • carb. 34g • pro. 7g • fat 27g
sat. fat 16g • chol. 119mg • sod. 46mg • calc. 100mg • fiber 3g
For Dark Mocha Chip Ice Cream
: Add 2 to 3 tablespoons (30-45 ml)
espresso powder along with the cocoa. Chop 6 ounces (168 g)
bittersweet or semisweet chocolate bar into tiny uneven pieces. Add
the chopped chocolate during the last 5 minutes of mixing.
CREAMY BUTTER PECAN ICE CREAM
Makes about fourteen
1
⁄
2
-cup (125 ml) servings
4
tablespoons (60 ml) unsalted butter
1
cup (250 ml) pecan halves and pieces
1
teaspoon (5 ml) kosher salt
2
1
⁄
4
cups (550 ml) whole milk
2
1
⁄
4
cups (550 ml) heavy cream
1
whole vanilla bean [about 6 inches (153 cm) in length]
4
large eggs
2
large egg yolks
1
1
⁄
8
cups (275 ml) sugar
2
teaspoons (10 ml) pure vanilla extract
Melt the butter in a 10-inch (25 cm) skillet. Add the pecans and kosher salt.
Cook over medium-low heat until pecans are toasted and golden, stirring
frequently, about 4 to 6 minutes. Remove from the heat, strain (the butter will
have a pecan flavor and can be strained and reserved for another use). Chill
the nuts.
Combine the milk and cream in a Cuisinart
®
medium saucepan. Use a sharp
knife to split the vanilla bean in half lengthwise. Use the blunt
edge to scrape out the “seeds.” Stir the seeds and bean pod into the
milk/cream mixture. Bring the mixture to a slow boil over medium heat,
reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
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