ice cream

Makes 1½ pints

Time:

  • 20 minutes cooking
  • at least 4 hours’ cooling and chilling.
  • about one hour in a self-contained ice cream maker (time will vary if using a different ice cream maker)

 

2 cups heavy cream (to make it lighter use more milk and less cream so the two so it add up to 3 cups)

1 cup whole milk

 ⅔ cup sugar

 ⅛ teaspoon fine sea salt

 6 large egg yolks  (can use as few as 3 for a thinner base)

 

 

Lift Off!

  1. Simmer the heavy cream, milk, sugar and salt for about 5 minutes. Remove pot from heat.
  2. Whisk yolks in a small bowl.
  3. Add a third of the hot cream into the yolks whisking constantly.
  4. Whisk the yolk mixture back into the pot with the cream.
  5. Turn on the heat to medium-low and stir constantly until mixture is thick enough to coat the back of a wooden spoon (about 170°on an instant-read thermometer).
  6. Strain through a fine-mesh sieve into a bowl and let the mixture cool to room temperature.
  7. Cover and chill at least 4 hours or overnight.
  8. Churn in an ice cream machine.

For vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods to the cream mixture during step 5..


Jamocha Almond Fudge

¼ cup almond slivers

2 cups half-and-half

6 tablespoons coffee beans (or 3 tablespoons instant coffee)

5 large egg yolks

⅔ cup sugar

1 cup heavy whipping cream

 

Chocolate Fudge:

2 tablespoons sugar

2 tablespoons unsweetened cocoa

¼ cup light corn syrup

2 tablespoons half-and-half

1 tablespoon unsalted butter

¼ teaspoon vanilla extract

  1. Preheat oven to 350°F and lightly toast almonds baking sheet about 8 to 10 minutes. Cool.
  2. In the top of a double boiler, heat the half-and-half and coffee beans over simmering water until steaming. Remove from the heat and steep for about 40 minutes until the coffee flavor you prefer is reached. (If using instant coffee, mix it into the hot half-and-half until dissolved.)
  3. Whisk yolks in a small bowl.
  4. Simmer the heavy cream, milk, sugar and salt for about 5 minutes. Remove pot from heat.
  5. Add a third of the hot cream into the yolks whisking constantly.
  6. Whisk the yolk mixture back into the pot with the cream.
  7. Turn on the heat to medium-low and stir constantly until mixture is thick enough to coat the back of a wooden spoon (about 170°on an instant-read thermometer).
  8. Strain through a fine-mesh sieve into a bowl discarding coffee beans.
  9. Put bowl of the ice cream mixture in an ice bath, stirring occasionally until it cools to room temperature.
  10. Stir in the cream, cover, and refrigerate until thoroughly chilled, at least 4 hours or overnight

 

Chocolate Fudge:

  1. Combine dry ingredients in a small saucepan. Stir in the corn syrup and half-and-half whisking constantly and heat over medium high burner until the mixture comes to a boil. Reduce heat and simmer about two minutes.  Then stir in the butter and vanilla.  Cool to room temperature.

 

Ice Cream Maker

  1. Freeze the custard in an ice cream maker until the ice cream is almost frozen.
  2. Spoon in the Chocolate Fudge and the toasted almonds and churn until blended in, about 15 seconds more.
  3. Transfer to a container, cover, and freeze until firm, about 2 hours.

 

Makes about 1 quart