• 6/7 National C.I.C. Day - 3

    From Dave Drum@1:18/200 to All on Thu Jun 6 16:55:34 2024
    June 7 - National Chocolate Ice Cream Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Flake Raspberry Ice Cream
    Categories: I scream, Fruits, Chocolate, Dairy
    Yield: 1 servings

    MMMMM-----------------CHOCOLATE FLAKE & TOPPING----------------------
    12 oz (340 g) semisweet or
    - bittersweet chocolate;
    - fine chopped
    3 tb Coconut oil

    MMMMM-------------------------ICE CREAM------------------------------
    8 oz (225 g) raspberries (if
    - using frozen, don’t
    - defrost)
    2 c (480 ml) heavy cream
    1 c (240 ml) buttermilk; shaken
    - well before measuring
    1/2 c (100 g) granulated sugar
    3 tb Honey
    3 tb Powdered milk
    3 tb Vodka
    2 tb Freeze-dried raspberry
    - powder; opt
    1 ts Pure vanilla extract
    1/2 ts Fine sea salt

    MAKE THE CHOCOLATE FLAKE & TOPPING: Mix together the
    chocolate and oil in a heatproof bowl fitted over a
    saucepan of simmering water. Gently heat and stir until
    the chocolate is melted and the mixture is glossy and
    smooth. Set aside 1/2 cup to use as the flake and the
    rest for the topping. You can make the flake and topping
    up to 5 days ahead and keep it covered in the
    refrigerator. Warm to melt before using.

    MAKE THE ICE CREAM: Working with a stand or immersion
    blender, blend all the ingredients, scraping the
    container occasionally, until smooth. (Pay attention to
    the powdered milk; it has a pesky way of clumping.)
    Cover, and refrigerate the mixture for up to 1 day, or
    churn right away. When you’re ready, pour the mixture
    into the ice cream maker and churn according to the
    manufacturer’s directions.

    Just before the ice cream is ready, open the top of the
    machine and, with the blade spinning, gradually drizzle
    in the reserved 1/2 cup of warmed chocolate flake. Churn
    for another 1 or 2 minutes to fully incorporate the
    flakes. Pack the ice cream into a container, cover and
    freeze for at least 6 hours before serving.

    Once the ice cream is ready to serve, take the container
    out 5 minutes before scooping. (Its texture is best
    after it’s had a few minutes on the counter.) Rewarm the
    remaining chocolate topping, and pour it over the
    individual servings of ice cream. It will immediately
    harden into a chocolate shell.

    By: Dorie Greenspan

    Yield: 1 generous quart

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I am a lazy cook but a hard working eater.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)