The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [266]
8. When the vanilla ice cream has hardened, soften the remaining cup chocolate ice cream; remove the mold from the freezer. Add the final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If the chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove the mold from the freezer, and dip it in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer the bombe to a cutting board. Using a sharp knife, slice the bombe into wedges, and serve with remaining fudge sauce.
hot fudge sauce
MAKES ABOUT 21/3 CUPS
10 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
½ cup plus 2 tablespoons granulated sugar
½ cup water
Pinch of salt
½ cup light corn syrup
1. In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.
2. Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.
sweet corn ice cream
MAKES 1 ½ QUARTS
4 ears fresh sweet corn, shucked
2 cups milk
2 cups heavy cream
¾ cup sugar
9 large egg yolks
Blackberries, for garnish
1. Using a large knife, slice the kernels from the cobs; place in a large saucepan. Cut or break the cobs into thirds; add to the pot with the milk, cream, and ½ cup sugar. Bring the mixture to a boil, stirring; turn off heat. Remove the cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.
2. Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining ¼ cup sugar. Add 1 cup hot cream to the yolks, stirring constantly so they do not curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.
3. Pass the custard through a coarse sieve, then through a fine sieve or chinois, pressing down on the solids; discard the solids. Let the custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer’s directions. Serve garnished with blackberries.
key lime ice cream
MAKES ABOUT 1½ QUARTS
8 Key limes or 5 regular limes
2 cups milk
6 large egg yolks
¾ cup plus 2 tablespoons sugar
2 cups very cold heavy cream
1. Grate the lime zest; reserve. Squeeze the limes to yield ½ cup juice. Place the zest in a saucepan with the milk. Scald the mixture; cover. Remove from heat. Steep for 30 minutes.
2. Combine the egg yolks and sugar in a bowl; whisk until pale yellow and thick.
3. Fill a large bowl with ice and water; set aside. Return the milk to the stove, and bring to a simmer. Slowly pour the milk mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan; cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.
5. Remove the pan from the heat; stir in the chilled cream to stop the cooking. Pour through a fine-mesh sieve into a bowl set in an ice-water bath; stir occasionally until cooled. Stir the reserved lime juice into the custard. Cover; chill at least 30 minutes or overnight.
6. Pour the custard into an ice-cream