Chocolate Ice Cream Duo

I tried another chocolate ice cream recipe.  This time it comes from Laurent Schott's Seven Sins of Chocolate cookbook.  I tried the Dark Chocolate Ice Cream.  I'm sure the Milk Chocolate Ice Cream is great, too.  The only thing I'll mention here is that this recipe does not include any "cognac" or vanilla.  Because of that, the ice cream gets hard pretty fast.  The alcohol content of the cognac or vanilla keeps the ice cream from freezing too hard.  Just keep that in mind.  His comments in the book say that the ice cream is best eaten just after churning and I bet that is why.  Each recipe makes about 1-1/2 pints of ice cream. 

Dark Chocolate Ice Cream

5 oz. bittersweet dark chocolate, chopped
2 cups milk
1/2 cup heavy cream
2/3 cup granulated sugar
5 large egg yolks
Milk Chocolate Ice Cream


3/4 cup milk chocolate, chopped
2 cups milk
1/2 cup heavy cream
2 tablespoons granulated sugar
5 large egg yolks

For Each Flavor:

• Place the chocolate in a heatproof bowl.
• Bring the milk, cream, and half the sugar to a boil in a saucepan
• Whisk the egg yolks in a heatproof bowl with the remaining sugar until the mixture lightens in color, then whisk in the boiling milk.
• Return the mixture to the saucepan and stir over low heat until it thickens and coats the back of a wooden spoon. Strain through a wire sieve over the chopped chocolate and whisk until all the chocolate has melted.
• Refrigerate, stirring from time to time until chilled.  Churn each custard individually in an ice-cream maker.
• Transfer to airtight containers and freeze for up to 3 days.

Enjoy!

The Creative Cook

Peach Muffins

This recipe is from Tate's Bake Shop.  I was introduced to Tate's when I bought some of their chocolate chip cookies at a local organic market.  They were great.  I went on their website and signed up for emails.  Each month I get a newsletter with a recipe.  This is the first time I actually made one of their recipes. 

I made quite a few more than 15 muffins from this batter.  I also had to bake it a bit longer than 25 minutes.  I think it was more like 30 - 35 minutes for baking these.  I added the struesel that was suggested.  The recipe I used from http://www.myrecipes.com/ made way too much streusel but it was still pretty darn yummy.  You could halve the recipe for the streusel. 


INGREDIENTS:

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ cup sugar
1-¼ cup buttermilk
1 tablespoon vanilla
2 large eggs
¾ cup melted butter
2 cups peeled, pitted, chopped peaches

DIRECTIONS:

(1)  Preheat oven to 400 degrees. Grease fifteen 3 x 1 ½ inch muffin cups.

(2)  In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and sugar.

(3) In a medium bowl, combine buttermilk, vanilla and eggs. Whisk mix to combine eggs. Add melted butter.

(4) Fold liquid ingredients into the dry ingredients. Fold in peaches.

(5) Bake muffins for 25 minutes or until a cake tester or toothpick inserted in the center of a muffin comes out clean.


Optional: add your favorite streusel top before placing in the oven if you prefer a sweeter muffin.

Yield: 15 muffins

Streusel Topping
from http://www.myrecipes.com/

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Beat butter at medium speed with an electric mixer until creamy;
Gradually add granulated sugar and brown sugar, beating well;
Add flour, cinnamon, and nutmeg;
Beat just until blended.

Enjoy!

The Creative Cook