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February 06, 2011

Exceptional weather should be celebrated with an excellent dessert

Woke up to another gorgeous day in northern California.
This wonderful weather is easy to get use to :)

=26 grader celsius

With it being warmer outside than indoors, it was a perfect day for a walk with the dogs to the creek and then to open up doors and windows to air out the cold and wet winter feeling.

A warm day like this calls for a delicious summer dessert; how about:

Home Made Chocolate Ice Cream

2 1/4 C Half and Half (50% heavy whipping cream and 50% whole milk)
1/2 C Cocoa Powder
1 TBSP Vanilla Extract

4 Egg Yolks
3/4 C Granulated Sugar

1 1/2 TBSP Coffee Liqueur

1. Place your ice cream mixer bowl in the freezer, preferable over night.
2. Blend Half and Half, Cocoa and Vanilla in a pot and bring to simmer.
3. In a big bowl, whip yolks and sugar until smooth.

4. Temper egg mix with hot cocoa. How to temper = Pour a little of hot liquid into egg mix while whisking. Add rest of hot cocoa and mix well.

5. Refrigerate ice cream mix until completely cold.
6. Pour ice cream mix into frozen bowl, cover and run your ice cream mixer for approximately 30 minutes or until the whole mix has thickened.
7. Pour slowly in the Coffee Liqueur* and run mixer until incorporated.

8. Scrape ready ice cream into a plastic container with a tight lid, suitable for holding it in freezer.
9. Freeze for at least an hour before serving.

Could not help my self...took some right away... I like my ice cream quite soft :)


*If you do not want alcohol in your ice cream, boil and chill the liqueur prior to mixing it in; the liqueur prevents the ice cream from getting to hard, so it will be easier for you to scoop it later.

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