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Just got this fun book on the cheap: The Perfect Scoop by David Lebovitz. So, it's not going to replace my French Laundry cooking, but I thought I would let you gals know that there are some very cool recipes in here. Yum!
For all you Mexican Chocolate Lovers
Aztec "Hot" Chocolate Ice Cream
2 1/4 cup heavy cream
6 T unsweetened dutch process cocoa powder
3/4 cup sugar
3 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups whole milk
1 teaspoon vanilla
Pinch of salt
1 1/4 teaspoons ground cinnamon
2-3 teaspoons ancho or chipotle chili powder (to taste intensity)
2 T brandy
Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up.) Remove from the heat and add the chocolate, then whisk until it is completely melted. Stir in the milk, vanilla, salt, cinnamon, chile powder, and brandy. POu the mixture into a blender and blend for 30 seconds until very smooth.
Chill the mixture thouroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Perfect Pairing: For Mexican Chocolate and Cajeta Ice Cream, layer in one recipe of Cajeta. Include some Spiced Pecans if you'd like.
Cajeta
Begin your cajeta in a very large pot, with a capacity of at least 8 quarts, since the mixture can bubble up unexpectedly. It should be a heavy-duty pot with a thick bottom. Be sure to pay attention while you're cooking it, especially during the last 20 minutes, when it's bital to keep watch. If you don't stir it constantly during that final stage of cooking, it's likely to scorch on the bottom. If it does, simply strain to remove any browned bits.
4 cups whole milk (goat's milk is recommended, but cow's milk is fine depending on your taste and availability)
1 cup sugar
2 T light corn syrup
1.4 teaspoon baking soda
1 cinnamon stick, or 1/2 vanilla bean
big pinch of salt
In a large, heavy-duty dutch oven or stock pot, heat the milk, sugar, corn syrup, baking soda, cinnamon stick or vanilla bean, and salt until the mixture comes to a boil. As the milk begins to foam up, begin stirring it with a heat proof spatula or wooden spoon.
Reduce the heat so the milk is at a low, rolling boil, and continue to cook, stiring frequently and scraping the bottom, allowing it to reduce.
After about 20 minuted, the milk will begin to thicken and turn a light beige color. At this point, lower the heat as much as possible (if you have a flame tamer, you may wish to use it), and be vigilant, scraping the bottom constantly as it cooks.
Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream. Remove from the heat and allow the cajeta to cook before serving.
Cajeta can be layered into ice cream like fudge ripple, in generous spoonfuls as you remove the just curned ice cream from the machine. THis is easiest to do when the cajeta is at room temperature and not chilled.
Storage: Cajeta can be stores in the refrigerator for up to 2 months. Rewarm it gently in a microwave or by stirring it int a saucepan over very low heat to serce as an accompaniment to ice cream. If it's too thick, you can thin it with a little milk.
For all you Mexican Chocolate Lovers
Aztec "Hot" Chocolate Ice Cream
2 1/4 cup heavy cream
6 T unsweetened dutch process cocoa powder
3/4 cup sugar
3 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups whole milk
1 teaspoon vanilla
Pinch of salt
1 1/4 teaspoons ground cinnamon
2-3 teaspoons ancho or chipotle chili powder (to taste intensity)
2 T brandy
Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up.) Remove from the heat and add the chocolate, then whisk until it is completely melted. Stir in the milk, vanilla, salt, cinnamon, chile powder, and brandy. POu the mixture into a blender and blend for 30 seconds until very smooth.
Chill the mixture thouroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Perfect Pairing: For Mexican Chocolate and Cajeta Ice Cream, layer in one recipe of Cajeta. Include some Spiced Pecans if you'd like.
Cajeta
Begin your cajeta in a very large pot, with a capacity of at least 8 quarts, since the mixture can bubble up unexpectedly. It should be a heavy-duty pot with a thick bottom. Be sure to pay attention while you're cooking it, especially during the last 20 minutes, when it's bital to keep watch. If you don't stir it constantly during that final stage of cooking, it's likely to scorch on the bottom. If it does, simply strain to remove any browned bits.
4 cups whole milk (goat's milk is recommended, but cow's milk is fine depending on your taste and availability)
1 cup sugar
2 T light corn syrup
1.4 teaspoon baking soda
1 cinnamon stick, or 1/2 vanilla bean
big pinch of salt
In a large, heavy-duty dutch oven or stock pot, heat the milk, sugar, corn syrup, baking soda, cinnamon stick or vanilla bean, and salt until the mixture comes to a boil. As the milk begins to foam up, begin stirring it with a heat proof spatula or wooden spoon.
Reduce the heat so the milk is at a low, rolling boil, and continue to cook, stiring frequently and scraping the bottom, allowing it to reduce.
After about 20 minuted, the milk will begin to thicken and turn a light beige color. At this point, lower the heat as much as possible (if you have a flame tamer, you may wish to use it), and be vigilant, scraping the bottom constantly as it cooks.
Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream. Remove from the heat and allow the cajeta to cook before serving.
Cajeta can be layered into ice cream like fudge ripple, in generous spoonfuls as you remove the just curned ice cream from the machine. THis is easiest to do when the cajeta is at room temperature and not chilled.
Storage: Cajeta can be stores in the refrigerator for up to 2 months. Rewarm it gently in a microwave or by stirring it int a saucepan over very low heat to serce as an accompaniment to ice cream. If it's too thick, you can thin it with a little milk.
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