The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [270]
pear stracciatella ice cream
MAKES 2 QUARTS
In Italian gelato shops, stracciatella describes an ice cream that has chocolate mixed into it—as our recipe does.
4¼ cups sugar
1 tablespoon fresh lemon juice
1 vanilla bean, halved lengthwise
5 Anjou or Bartlett pears, peeled
3 large egg yolks
Pinch of salt
1 cup milk
1 cup heavy cream
1 tablespoon Poire William (pear brandy; optional)
¼ teaspoon pure vanilla extract
6 ounces bittersweet chocolate (preferably 70 percent cacao), melted and cooled
Chocolate Syrup (recipe follows)
1. Put 4 cups water, 4 cups sugar, and the lemon juice in a large saucepan. Scrape in the vanilla seeds, then add the bean. Bring the mixture to a boil.
2. Reduce the heat to medium. Add the pears to the pan. Cover the surface of liquid with a sheet of parchment paper. Cook the pears until very tender, 15 to 25 minutes (time will vary depending on the ripeness of the pears). Remove from heat. Let the pears cool completely in the poaching liquid.
3. Transfer the pears to a cutting board. Discard all but ¼ cup poaching liquid. Halve and core the pears. Puree 3 pears in a food processor. Finely chop the remaining 2 pears.
4. Whisk the yolks, remaining ¼ cup sugar, and the salt in a medium bowl; set aside.
5. Heat the milk and cream in a medium saucepan over medium-high heat until the mixture is steaming and small bubbles form on the edges. Add to the yolk mixture; whisk until combined. Pour the mixture back into the pan; cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the spoon, about 5 minutes.
6. Pour the custard through a fine sieve into a large bowl set in an ice-water bath. Let cool, stirring occasionally.
7. Stir the pear puree, reserved poaching liquid, brandy (if desired), and vanilla extract into the custard. Freeze in an ice-cream maker according to the manufacturer’s instructions.
8. When the mixture is frozen but still being churned, add the chopped pear. Pour in the melted chocolate in a slow, steady stream; mix until combined. Freeze in an airtight container up to 2 days. Serve with the chocolate syrup.
NOTE The yolks in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
chocolate syrup
MAKES 22/3 CUPS
1 cup heavy cream
½ cup light corn syrup
12 ounces bittersweet chocolate (preferably 70 percent cacao), chopped
2 tablespoons Poire William (pear brandy; optional)
1. Heat the cream and corn syrup in a medium saucepan over medium heat, stirring, until the mixture is combined. Add the chocolate; stir until smooth. Remove from heat.
2. Stir in the brandy, if desired. Let the sauce cool until thick but pourable. Just before serving, whisk until smooth. The syrup can be refrigerated, in an airtight container, up to 1 week. Reheat before serving.
rose water sherbet
MAKES 2½ CUPS
¼ cup sugar
2¼ cups buttermilk
½ cup corn syrup
1 teaspoon rose water, plus more for garnish
Roasted pistachios, coarsely chopped
Edible geranium petals (optional)
1. In a small saucepan over medium heat, dissolve the sugar in ¼ cup buttermilk. Pour into a bowl with the remaining 2 cups buttermilk. Stir in the corn syrup and rose water.
2. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.
3. To serve, scoop the sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.
coconut ice milk
MAKES 1½ QUARTS
Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.
2 cups unsweetened coconut milk
2 cups half-and-half
1 cup sugar
In a large