Thread: What's your favorite ice cream?
View Single Post
Old 10-20-06, 07:53 AM   #1 (permalink)
Char
Don't gimme that look you son-of-a-bitch...
 
Char's Avatar
 
Join Date: Jul 2006
Posts: 2,890
Thanks: 0
Thanked 0 Times in 0 Posts
Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”Char agrees with Aristotle: “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”
What's your favorite ice cream?
What's your favorite ice cream?? ice cream brand??
Do you make your own ice cream?? got any good recipes??


I made this the other day it was soooooo good

ROCKY ROAD ICE CREAM

2 C heavy cream
1 C whole milk
6 oz bittersweet or semisweet chocolate coarsely chopped, plus 2 oz cut into 1/2" chunks
4 lg egg yolks
1/2 C sugar
pinch of salt
1 tsp vanilla extract
1/4 C coarsely chopped walnuts
1/4 C mini-marshmallows

In a heavy 2 qt saucepan, combine the milk and 1 C of the cream. Cook over medium heat until bubbles form around the edges of the pan, aobut 5 min.

Put the coarsely chopped chocolate in a heatproof bowl. Pour the hot milk mixture over the chocolate and let stand until melted, about 3 min. (set saucepan aside for later use.) Whisk until the mixture is smooth.

In a seperate bowl, combine the egg yolks, sugar, salt, and remaining 1 C of cream. Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about 1/2 C of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture into the reserved saucepan and stir in the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, stir in the chocolate chunks, walnuts, and marshmallows. Transfer the ice cream to a freezer safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.
__________________
Char is offline   Reply With Quote