Saturday, March 13, 2010

ice cream and creme brulee

Following my ice cream craving from last night i decided this sounded so good. It wasnt like i thought it would be but it was delish

•1 cup heavy cream
•1 cup half-and-half
•1/2 cup sugar
•3/4 teaspoon vanilla extract
•a pinch of salt
•2 tablespoons instant coffee granules
•1/4 cup chocolate syrup
Stir until the sugar is dissolved and then freeze in your ice cream maker according to the directions.

If you would like to spend a little more time, this is an excellent recipe for coffee ice cream, and you can add toasted almonds and fudge sauce if you would like, making it Mocha Almond Fudge ice cream. First, in a coffee filter measure 4 tablespoons of ground coffee, then using a rubber band secure it at the top to make a pouch. In a double boiler or a medium saucepan, while stirring, heat 1 cup half-and-half and 1 cup milk until it is steaming, turn off the heat, or turn it down very low, and insert the coffee pouch. Let it steep, stirring occasionally, for about 5 min. In a medium bowl, whisk together 4 large egg yolks and 2/3 cup sugar. Pour ½ of the hot milk into the egg mixture, whisking as you pour, then whisk it all together in the saucepan. Stirring constantly, cook this over low for about 10 minutes until it thickens. Pour this back into a bowl, mix in 1 cup heavy whipping cream, and set it in the refrigerator to cool for at least an hour. If you would like to make the chocolate fudge, now would be the time to do that. In a small saucepan, heat 2 Tbsp sugar, 2 Tbsp unsweetened cocoa, ¼ cup light corn syrup, 2 Tbsp half-and-half, 1 Tbsp butter, ¼ tsp vanilla, and a dash or so of salt. While stirring, heat over medium until it boils, then reduce to low and simmer for 2 minutes. Place this in the refrigerator to cool. Once the custard is cool, freeze in the ice cream maker according to the directions. When the ice cream is nearly finished but still a little soft, mix in ¼ cup toasted almonds and as much of the fudge sauce as you would like, then place it in your freezer until it is firm. My family and I had a hard time not eating it all before it made it to the freezer… Mmmmmm.

For a change from coffee, try these Chai Tea recipes. Chai Tea can be found in just about any grocery store; my favorite brand is Good Earth. It is a type of black tea that is spiced with Cinnamon, Nutmeg, Chicory, and other spices. It is great hot, or you can have it iced. To make a Chai latte or breve just steep one or two bags in a few ounces of boiling water, then remove the bags, add sugar if you like, then milk or half-and-half and ice. For a special evening, consider Chai Tea Crème Brulee, sweet and spicy and very delicious! First preheat your oven to 300°, then put 4 ramekins in a roasting pan and add hot water into the pan, halfway up the sides of the ramekins. Combine 1/4 cup sugar, 1/4 tsp vanilla, and 4 large egg yolks and then set it aside. In a medium saucepan pour in 1 1/2 cups heavy cream and place 3 bags of Chai Tea into the cream. Being careful to keep the tea’s paper tags away from the flame, heat on low, stirring constantly, and bring it almost to a boil. If you prefer a stronger flavor, let the tea steep for a little longer, or use 4 tea bags. Remove the tea bags and pour the cream into the other mixture slowly, stirring constantly. Pour this equally into the ramekins and bake for about 35 minutes, then chill in the refrigerator a couple of hours. Just before serving, sprinkle the tops with sugar and either broil in the oven or use a torch to brown the sugar on top. Bon appetit!

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