11
12
Ice Cream
without an Ice Cream Maker
Serves 4
INGREDIENTS
4 cups heavy cream
2/3 cup sugar
1 tbsp pure vanilla extract
Pinch of salt.
METHOD
1
Whisk together all ingredients and pour into 3 qt saucepan.
2
Place Stir chef and paddle on the saucepan.
3
Add 4 cups (1qt) of the ice cream base.
4
Place this pot into a larger one full of ice.
5
Nestle pot with stir chef down inside the ice of the second pot.
6
Sprinkle the ice with about 4 cups of salt,
7
Ensure that the saucepan with the ice cream base is surrounded by
ice on both the sides and bottom
8
Pour 6 cups cold water and stir ice
9
Place a folded bath towel over the setup and set a timer for 25 min. It
will be perfect soft serve at this time, and ready to eat.
10
Remove and place ice cream in a covered container. Freeze for up
to 2 weeks.
Recipe courtesy Marian Getz - Wolfgang Puck Café
Perfectly Tempered Chocolate
Serves as needed
INGREDIENTS
Water
1 chopped bittersweet coverture chocolate (Lindt, Vahlrona,
or Callebaut will work)
4-8oz additional chocolate
METHOD
1
Set up Stir Chef on a 3 qt saucepan nesting inside a larger pan with 2
inches of water and set on the stove (or use a double boiler if you
have one)
2
Set on the stove over medium heat
3
Add the chopped bittersweet coverture chocolate
4
Let chocolate melt until fully melted and warm
5
Take off heat and remove smaller pot from water bath pot
6
Add 4-8oz additional chocolate and allow stir chef to run for 25 min.
At this time chocolate should be shiny, slightly thick and ready for use.
It is perfectly tempered.
Recipe courtesy Marian Getz - Wolfgang Puck Café
