Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [420]
Strain the custard into a large bowl through a fine-mesh sieve to remove any bits of inadvertently scrambled egg. Cool for 10 minutes; then stir in the cream, vanilla, and salt. Cover and refrigerate for at least 4 hours or preferably overnight.
Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Serve at once with Hot Fudge Sauce, if desired, or spoon into a plastic container, seal, and store on the floor of the freezer at the back for up to 3 days.
Vanilla Chocolate Chip Frozen Custard: Pour in 1 cup mini-chocolate chips during the last few churns in the ice cream maker, just so the chips are evenly distributed in the frozen custard.
Vanilla Chocolate Swirl Frozen Custard: After the custard has frozen in the machine, spoon or scoop it into a plastic container, layering chilled Hot Fudge Sauce between several layers to create ribbons. Place the container in the freezer to firm up for at least 2 hours.
Mint Chocolate Chip Frozen Custard: Substitute 1 teaspoon mint extract and several drops of green food coloring for the vanilla. Pour 1 cup mini-chocolate chips into the machine during the last few churns to get the chips evenly distributed in the frozen custard.
Hot Fudge Sauce
What would a frozen custard be without a thick, rich hot fudge sauce? Follow the cooking times here exactly. Makes 2 cups
1 cup half-and-half
¼ cup sugar
¼ cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons (½ stick) unsalted butter, cut into chunks
1 teaspoon vanilla extract
¼ teaspoon salt
Bring the half-and-half, sugar, and corn syrup to a low simmer in a medium saucepan set over medium heat; cook, whisking constantly, for 3 minutes.
Add the chocolate and butter. Continue cooking, whisking all the while, until smooth. Bring to a very low simmer, the barest bubble; then adjust the heat so the mixture bubbles just this slowly. Cook, whisking constantly, for 5 minutes.
Whisk in the vanilla and salt. Set aside off the heat for 5 minutes before using; or seal in a glass jar or other heat-safe container and refrigerate for up to 2 weeks.
Chocolate Frozen Custard
In the end, semisweet chocolate is better for an ice cream served as an afternoon treat; bittersweet chocolate, with its sophisticated edge, for dessert after dinner. Makes 1½ quarts
4 large egg yolks, at room temperature
¾ cup sugar
10 ounces semisweet or bittersweet chocolate, chopped
2 cups whole milk
¼ cup unsweetened cocoa powder, preferably natural cocoa powder
2 cups heavy cream
1 tablespoon vanilla extract
½ teaspoon salt
Beat the egg yolks and sugar in a large bowl with an electric mixer at medium speed until thick, pale yellow, and smooth, about 4 minutes. Set aside.
Whisk the chocolate, milk, and cocoa powder in a medium saucepan set over medium-low heat until smooth. Continue whisking until a few puffs of steam rise off the surface.
Beat half the chocolate mixture into the egg yolk mixture in a thin, steady stream until smooth; then beat this combined mixture into the remaining cocoa mixture in the pan.
Set the pan over low heat and cook, whisking constantly, until thickened and velvety but not boiling, until the mixture coats the back of a wooden spoon, about 2 minutes.
Strain the custard through a fine-mesh sieve or a cheesecloth-lined colander into a large bowl. Cool for 10 minutes, then stir in the cream, vanilla, and salt until smooth. Cover and refrigerate for at least 4 hours or preferably overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions. Serve at once; or spoon the frozen custard into a plastic container, seal, and store on the floor of the freezer at the back for up to 3 days.
Variations: Add any of the following to the machine during its final few churns, just to get them mixed throughout the frozen custard: banana chips, chocolate chips, chopped Baby Ruth