Wednesday, June 9, 2010

Everyone Likes Ice Cream

Deep South Chocolate Ice Cream from Maida Heatter's Book of Great Desserts

It has definitely been ice cream weather- very hot and humid, and all you want to eat is something really cool- the kind of weather when ice cream for dinner sounds wonderful.  Homemade ice cream is what I wante, but I don't have an ice cream maker and most recipes for ice cream require one.  Found this recipe   from Maida Heatter- she has several recipes for ice cream that you can make just using your freezer. It is fairly easy and makes a creamy and delicious ice cream. Several hours and one broken candy thermometer later (careless on my part), I had wonderfully creamy chocolate ice cream (served with Koloa Rum Co. Rum Fudge Sauce from Hawaii)- the aloha spirit in New England.

2 tablespoons instant coffee
1/2 cup boiling water
6 ounces semisweet chocolate
5 egg yolks
1/4 cup water
1/2 cup sugar
1/4 teaspoon cream of tartar
1/3 cup creme de cacao or Grand Marnier
3 cups heavy cream

Dissolve the coffee in the 1/2 cup boiling water. Place it with the chocolate in a small, heavy saucepan or in the top of a small double boiler over hot water on moderate heat. Stir occasionally to melt the chocolate. Remove from heat and set aside to cool.

Beat the yolks in an electric mixer at high speed for several minutes until thick and lemon-colored.  Meanwhile, in a small saucepan, mix the 1/4 cup water with the sugar and cream of tartar.  Stir over high heat until the sugar is dissolved and the mixture comes to a boil. Let boil without stirring for about 3 minutes until the syrup reaches 230 degrees on a candy thermometer (light-thread stage).  Gradually, in a thin stream, add the hot syrup to the egg yolks, still beating at high speed.  Continue to beat for about 5 minutes more until the mixture is cool.  Stir the creme de cacao or Grand Marnier into the cooled chocolate mixture and then add to the cooled egg yolk mixture, beating only until blended. Remove from mixer.

In a chilled bowl with chilled beaters, beat the cream only until it holds a very soft shape.  Fold one cup of the cream into the chocolate mixture, and then fold the chocolate mixture into the remaining cream.
Pour into a shallow metal pan (13x9x2) or several ice cube trays, and freeze until firm around the edges (1 1/2 to 2 hours).  Meanwhile place the bowl and beaters in the freezer.  Beat the partially frozen cream in the chilled bowl until smooth.  Return to pan  and freeze covered until firm (about 1 1/2 hours).
((post by Susan))

2 comments:

  1. Aloha Susan,
    Glad to hear that you are using Kauai's Koloa Rum Company's delicious Rum Fudge Sauce in New England!!! I agree it is out of this world! I hope you tried our Koloa Rum Rum Cake too.
    Jeanne Toulon, Director of Public Relations
    Koloa Rum Company
    jeanne@koloarum.com

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  2. Jeanne,

    Thank you so much for reading our blog. We love the Rum Fudge Sauce. So delicious!

    Hope you stop by again.

    -Susan and Emily

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