samedi 2 août 2014

Chocolate Malted Ice Cream


8 ounces semisweet chocolate, chopped
2 cups whipping cream
2 cups half-and-half
4 egg yolks
3/4 cup granulated sugar
3/4 cup plain malted milk powder
1 tablespoon vanilla extract
Melt chocolate in top of double boiler over simmering water, stirring until melted. Pour into large
bowl. Scald cream with half-and-half in heavy medium saucepan. Whisk yolks and sugar in medium
bowl. Gradually whisk cream mixture into yolks. Return mixture to saucepan and stir over medium
low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5
minutes; do not boil. Gradually whisk custard into chocolate. Whisk in malted milk and vanilla extract
(custard may appear grainy). Press plastic wrap on surface of custard and refrigerate until cold.
Process in ice cream maker according to manufacture’s instructions.
2 cups finely chopped walnuts
8 ounces semisweet chocolate, chopped
2 tablespoons vegetable oil
12 sugar cones
Pack some ice cream into hollow part of each cone. Top with a scoop. Place each cone ice cream side up
in a glass and freeze until really firm. Place nuts on a plate. Place chocolate in medium metal bowl.
Place bowl over pot of barely simmering water and stir until chocolate melts. Remove bowl from over
water. Mix oil into chocolate. Let chocolate stand until cool but still liquid. Dip ice cream end of one
cone into chocolate rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate
is almost set, about 10 seconds. Immediately roll bottom half into nuts, freeze again. Repeat and enjoy.

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