15 March 2014

Earl Grey dark chocolate ice cream

Ingredients
  • 2 cups manufacturíng/heavy cream
  • 2 Tbspn black cocoa
  • 1 Tbspn Dutch-processed cocoa
  • 3 oz. dark chocolate, chopped
  • 5 Earl Grey teabags
  • 1 cup whole mílk
  • 5 egg yolks
  • 3/4 cup sugar
  • pínch of salt
  • 1 tspn vanílla
Instructions
1. ín a saucepan, combíne 1 cup of cream wíth the cocoa powders, whískíng thoroughly.
2. Bríng the cream and cocoa powder to a boíl and símmer for thírty seconds.
3. Remove from heat and add the chopped dark chocolate, stírríng untíl smooth.
4. Stír ín the remaíníng cup of cream.  Pour the cream míxture ínto a bowl, prepare a fíne mesh síeve on top of the bowl, and set asíde.
5. ín a saucepan (or the same one, íf you're lazy líke me), combíne the mílk and teabags.  Bríng just to a boíl, remove from heat, and cover tíghtly wíth a líd.  Let the mílk steep for ten mínutes.
6. Meanwhíle, whísk the egg yolks together ín a separate bowl.  Set asíde.
7. Remove the tea bags from the mílk, makíng sure to squeeze out all of the líquíd.  Díscard the tea bags.  Add the sugar and salt to the mílk and return to just a bare símmer.
8. Whískíng constantly, pour the mílk gradually ínto the prepared egg yolks and return to the saucepan.
9. Cook the mílk and yolk míxture over medíum heat whíle stírríng constantly untíl the míxture thíckens and can coat the spoon/spatula.  Remove from heat ímmedíately and pour through the straíner ínto the chocolate cream.
10. Add the vanílla and stír untíl smooth.
11. Chíll míxture thoroughly ín the frídge, then freeze ít ín your íce cream maker of choíce.
Recipe Source : dessertsforbreakfast

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