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2 Home & Garden Cooking and Food- Ice Cream

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More

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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More Cover

 

 

Excerpt

Chocolate Truffle Ice Cream

Makes About 1 Quart

Scalded cream and bittersweet chocolate make up the classic French mixture called "ganache. Usually used for making truffles, ganache is the prefect base for extra-rich chocolate ice cream. Use the best quality chocolate you can find: the better the chocolate, the better the ice cream.

Ingredients

1/2 cup sugar
2 large egg yolks
1 cup milk
1/4 cup cocoa powder
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract

Instructions

In a small mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the milk back to a simmer. Simmer 3 minutes, stirring constantly. Slowly beat the hot milk and cocoa into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Set aside while you prepare the ganache.

Bring the cream to a simmer in a small saucepan. Immediately remove from the heat and pour the cream over the chopped chocolate in a bowl. Stir until the chocolate is melted and the mixture is smooth. Combine the chocolate mixtures, then stir in the vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft butready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Variations

Chocolate Cabernet Crunch Ice Cream Bring 2 cups red wine (cabernet sauvignon) to a boil in a small, heavy saucepan. Boil until the wine is reduced to about 1/2 cup and is thick and slightly syrupy, about 10 minutes. Let this syrup cool, then stir into the custard before freezing. Proceed with the recipe as directed, adding 1/2 cup crumbled biscotti to the machine when the ice cream is semifrozen. Allow the machine to mix in the biscotti.

Chocolate Raspberry Ice Cream Stir 2 tablespoons water into 1/2 cup raspberry jam to loosen it up. Swirl the jam into the finished ice cream. Take care not to overswirl or the jam will "melt" into the ice cream. Streaks of jam should be visible. Serve immediately or freeze until firm.

Kentucky Chocolate Ice Cream Add 1/2 teaspoon peppermint extract and 1/4 cup bourbon before freezing. Proceed with the recipe as directed.

Orangette Ice Cream Add 1 teaspoon orange extract along with the vanilla. Proceed with the recipe as directed. Swirl 1/2 cup chocolate syrup or chocolate sauce into the finished ice cream. Take care not to overswirl, or the chocolate will "melt" into the ice cream. Streaks of chocolate should be visible. Serve immediately or freeze until firm.

Peach Melba Shake

Makes Two 12-Ounce Drinks

Ingredients

1 large peach, pitted
1 1/2 cups ice cubes
1 cup raspberries
1/2 cup peach nectar
2 scoops vanilla ice cream
2 tablespoons vanilla syrup

Instructions

Cut the peach into small pieces and place in a blender along with the remaining ingredients. Blend until the mixture is smooth, about 30seconds. If necessary, pulse the blender on and off until the mixture blends easily.

Variation

Spicy Peach Blast (Cocktail or Shake) Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground mace to either peach drink before blending.

Product Details

ISBN:
9780688161491
Author:
Weinstein, Bruce
Publisher:
William Morrow & Company
Author:
Scarbrough, Mark
Author:
by Bruce Weinstein
Author:
by Bruce Weinstein
Author:
Nilsson, Marcus
Location:
New York :
Subject:
Dairy
Subject:
Ice cream, ices, etc.
Subject:
Beverages
Subject:
Courses & Dishes - Desserts
Subject:
Specific Ingredients - Dairy
Subject:
Desserts
Subject:
Meat
Subject:
Cooking and Food-Desserts
Copyright:
Edition Number:
1st ed.
Edition Description:
Trade PB
Publication Date:
19990531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
256
Dimensions:
9.25 x 7.50 in

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Related Subjects


Cooking and Food » By Ingredient » Dairy and Eggs » General
Cooking and Food » By Ingredient » Dairy and Eggs » Ice Cream
Cooking and Food » Desserts and Candy » General
Cooking and Food » General
Health and Self-Help » Self-Help » General

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More Used Trade Paper
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Product details 256 pages Morrow Cookbooks - English 9780688161491 Reviews:
"Synopsis" by , The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts — but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year.
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