INGREDIENTS

INSTRUCTIONS

* Note: See the "Fudge Sauce" recipe which is included in this collection.
To make the ice cream, pour the milk into a heavy-bottomed pot. Bring the
milk gently to a boil over medium heat, being careful not to scorch it or
allow it to boil over. Lower the heat and simmer 10 minutes, uncovered.
Remove from heat. Meanwhile, in the large bowl of an electric mixer, beat
the egg yolks and sugar together at medium speed 5 minutes. Then add
several tablespoons of the hot milk to the egg/sugar mixture to temper the
eggs. Return the pot of milk to the stove and, over low heat, add the egg
yolk/sugar mixture in a slow, steady stream, stirring with a wooden spoon.
Continue to cook 7 or 8 minutes, stirring constantly, until the custard has
thickened and coats the back of a spoon. Remove from heat and cool
completely in an ice water bath. Stir in the bourbon, rum, and nutmeg. When
the custard has cooled completely, add the heavy cream and freeze according
to the directions for your ice cream maker. While the ice cream is
freezing, begin the pate a choux, the classic French pastry from which
cream puff shells (profiteroles) are made. Being careful not to break the
yolks, break the eggs into a measuring cup or another container from which
they can be poured one at a time, and set the container beside the stove.
In a heavy-bottomed pot, bring the water, butter, salt, and sugar to a
boil. When the liquid boils, stir in the flour all at once, using a wooden
spoon. Reduce the heat to low and stir continuously 3 to 4 minutes, until
the mixture pulls together and away from the sides of the pot. Chefs call
this "cooking the flour out". What you are doing is coking away the raw
flour flavor. Still over low heat, add the eggs, one at a time,
incorporating each egg individually until it is completely absorbed by the
flour before adding the next one. During this process, the mixture will
take on a shiny gloss and become very elastic. When all of the eggs have
been incorporated, remove from heat, place the mixture in a stainless-steel
bowl and cool completely. To make the profiteroles, preheat the oven to 425
degrees. Using a pastry bag with a straight medium tip, pipe out
approximately 1 rounded tablespoon batter for each profiterole onto a
cookie sheet lined with lightly buttered bakers parchment, spacing them
approximately 1 inch apart. If a bag and tip are unavailable, use a
tablespoon to mound the batter on the bakers paper. Brush each profiterole
lightly with the egg wash, place in the preheated oven and bake 15 minutes
before reducing the temperature to 350 degrees. Bake until the puffs are
golden brown, about 12 minutes more. Remove from oven and allow to cool.
When they have cooled completely, cut open and fill with a small scoop of
ice cream. As you fill each profiterole, place it in the freezer to keep
the ice cream frozen until you are ready to serve. To serve, place 1
profiterole on each plate, top with Fudge Sauce, and serve immediately.
This recipe yields ?? servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B45)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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