INGREDIENTS

INSTRUCTIONS

CHOCOLATE VELVET ICE CREAM
HAZELNUT COFFEE CREAM
CHOCOLATE FUDGE SAUCE
ASSEMBLY
YIELD: 4 ice cream sundaes DIFFICULTY: ** PREPARATION: 1 1/2 hours plus
chilling, freezing and cooling times. Recipe From: Chocolatier Magazine
Make the chocolate velvet ice cream:
1.In a medium bowl, using a wire whisk, stir the yolks, 2 tablespoons of
the sugar and salt until blended.
2.In a heavy, medium noncorrosive saucepan, bring the remaining sugar,
cream and milk to a gentle boil. Remove the pan from the heat. Gradually
whisk about 1 cup of the hot cream mixture into the beaten egg yolks until
blended. Return this mixture to the saucepan.
3.Continue cooking over medium heat, stirring constantly with a flat-edged
wooden spoon, for 3 to 5 minutes, until the custard has thickened slightly.
It is done when you can run your finger down the back of the coated spoon
and the path remains in the custard. The custard will register 175 degrees
F on an instant read thermometer. Remove the pan from the heat.
4.As soon as the custard is ready, add the chocolate to it. Let the custard
stand for 30 seconds and then whisk until smooth. Strain the chocolate
custard into a large noncorrosive metal bowl. Set the bowl over a larger
bowl containing ice and ice water for 5 to 10 minutes, stirring frequently,
until the custard is cool. Remove the bowl from the bowl holding the ice
water and stir in the vanilla extract.
5.Cover the surface of the custard with plastic wrap and refrigerate 1 to 2
hours, stirring occasionally, until very thick and cold.
6.Scrape the custard into an ice cream maker and freeze according to
manufacturer's instructions. Pack the churned ice cream into a 1-quart
container. Cover and freeze for a few hours or overnight.
Make the hazelnut coffee cream:
1.Put the white chocolate into a medium bowl. In a medium saucepan bring
the cream and coffee beans to a gentle boil. Remove the pan from the heat,
cover and steep for 10 minutes.
2.Return the saucepan to the heat and bring the cream mixture back to a
gentle boil. Remove the pan from the heat. Ladle about 1 cup of the hot
cream over the white chocolate. Let the mixture stand for 30 seconds to
melt the chocolate. Whisk until smooth. Pour the remaining cream mixture
(including the coffee beans) over the chocolate and stir until blended.
Stir in the hazelnut liqueur and vanilla. Cover the surface of the hazelnut
coffee cream with plastic wrap and refrigerate for at least 6 hours or
overnight.
Make the chocolate fudge sauce:
1.Put the chocolate in a small bowl. In a heavy medium saucepan, stir
together the cocoa and sugar. Slowly whisk in the evaporated milk to make a
smooth paste. Stir in the corn syrup.
2.Cook over medium heat, stirring constantly with a wooden spoon for 4 to 6
minutes and gradually bring the mixture to a gentle boil. Remove the pan
from the heat. Pour the hot mixture over the chocolate. Let the mixture
stand for 30 seconds to melt the chocolate. Whisk until smooth. Stir in the
vanilla. Cool to room temperature, cover and refrigerate.
continued in part 2

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”