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      La Belle Cuisine

We All Scream for Ice Cream

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

 

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"My advice to you is not to inquire why or whither,
but just enjoy your ice cream while it's on your plate."

~ Thornton Wilder


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An Old-Fashioned Ice Cream Soda Awaits
An Old-Fashioned Ice Cream
Soda Awaits

Stephen St. John
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Espresso Italiano
Espresso Italiano
Art Print

Landi, Federico
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A Scoop of Vanilla Ice Cream with Hot Raspberries on a Spoon
A Scoop of Vanilla Ice Cream
with Hot Raspberries on a Spoon

Marc O. Finley
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Strawberry, Pistachio & Chocolate Ice Cream, Cream & Wafers
Strawberry, Pistachio & Chocolate Ice Cream, Cream and Wafers
Photographic Print

Urban, Martina
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Dark Chocolate and More Chocolate Gifts at Chocolate.com


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Cove in Summer
Cove in Summer
Art Print

Appleyard,...
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La Belle Cuisine

 


Ice Cream Base

Chocolatier Aug/Sep 1994

1/2 cup plus 2 tablespoons
granulated sugar
8 large egg yolks
1/8 teaspoon salt
2 cups heavy cream
2 cups whole milk

1. In a medium bowl, whisk together the sugar, egg yolks, and salt until
well blended.
2. In a medium saucepan, heat the cream and milk over medium-high
heat until small bubbles start to form around the edge of the pan.
3. Gradually whisk about 1 cup hot cream mixture into the beaten egg
yolks until blended. Return this mixture to the saucepan. Continue
cooking over medium-low heat, stirring constantly with a wooden
spoon for 2 to 4 minutes, or until the custard has thickened slightly.
It is done when you can run your finger down the back of the
custard-coated spoon and a path remains for several seconds. Do
not allow the custard to boil.
4. Remove the pan from the heat and immediately strain the base through
a fine-meshed sieve into a stainless steel bowl. Place the bowl over a
larger bowl of ice water and stir the custard for 5 to 10 minutes, or until
cool. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic wrap and refrigerate for at least 6
hours, until very cold.

 

Chocolate Orange Ice Cream
Chocolatier Aug/Sep 1994

Zest of 3 oranges, grated
Ice Cream Base
1 pound bittersweet chocolate, chopped
1 cup freshly squeezed
orange juice
1/4 cup orange liqueur, such as
Grand Marnier

1. In step #2 of the ice cream base directions, heat the cream and milk
with the grated orange zest until small bubbles start to form around the
edge of the pan. Remove the pan from the heat, cover, and allow to
infuse for 30 minutes.
2. Melt the chocolate using normal procedure.
3. Strain the custard base through a fine sieve into a medium saucepan.
Cook the mixture over medium-high heat until small bubbles form
around the edge of the pan once more. Follow the recipe as directed
until step #4.
4. In step #4 of the ice cream base directions, whisk the melted chocolate into the warm custard until thoroughly blended. Whisk in the orange juice and orange liqueur. Follow the remainder of the recipe as directed. Freeze the chilled ice cream base in an ice cream maker according to the manufacturer's directions.

 

Chocolate Espresso Ice Cream
Chocolatier Aug/Sep 1994

3/4 cup espresso beans,
coarsely crushed
Ice Cream Base
10 ounces bittersweet chocolate,
coarsely chopped
2 tablespoons coffee-flavored liqueur

1. In step #2 of the ice cream base directions heat the cream and milk
with the crushed espresso beans until small bubbles start to form
around the edge of the pan. Remove the pan from the heat, cover,
and allow to infuse for 30 minutes.
2. Place the coarsely chopped chocolate in the top of a double boiler
over hot, NOT SIMMERING, water. Melt the chocolate, stirring,
until smooth.
3. Strain the custard base through a fine sieve into a medium saucepan.
Cook the mixture until small bubbles form around the edge of the
pan once more. Follow the recipe as directed until step #4.
4. In step #4 of ice cream base directions, whisk the melted chocolate
into the warm custard base until thoroughly blended. Whisk in the
coffee-flavored liqueur. Follow the remainder of the recipe as
directed. Freeze the ice cream base in an ice cream maker according
to the manufacturer's directions.

 

Banana Rum Ice Cream
Chocolatier Aug/Sep 1994

Ice Cream Base
3 large ripe bananas
1 teaspoon lemon juice
1/4 cup dark rum
2 teaspoons vanilla extract

1. Peel the bananas and place them with the lemon juice in the bowl
of a food processor fitted with the metal chopping blade. Process
30 to 45 seconds, until the bananas are puréed.
2. Stir the banana purée into the chilled ice cream base with the rum
and vanilla extract. Freeze the ice cream base in an ice cream
maker according to the manufacturer's directions.

 

Ginger Ice Cream
Chocolatier Aug/Sep 1994

8 ounces fresh gingerroot, peeled
and coarsely chopped
Ice Cream Base
2 teaspoon vanilla extract
2 tablespoons chopped candied ginger

1. In step #2 of the ice cream base directions, heat the cream and the
milk with the fresh gingerroot until small bubbles form around the
edge of the pan. Remove the pan from the heat, cover and allow to
infuse for 30 minutes.
2. Strain the custard through a fine sieve into a medium saucepan. Cook
the mixture over medium-high heat until small bubbles form around
the edge of the pan once more. Follow the remainder of the recipe as
directed.
3. Stir the vanilla extract and the candied ginger into the chilled ice
cream base. Freeze the ice cream base in an ice cream maker
according to  the manufacturer's directions.

 

White Chocolate Brazil Nut Ice Cream
Chocolatier Aug/Sep 1994

14 ounces white chocolate,
coarsely chopped
Ice Cream Base
2 teaspoons vanilla extract
1 cup lightly toasted Brazil nuts,
coarsely chopped

1. Place the coarsely chopped white chocolate in the top of a double boiler over hot, NOT SIMMERING, water. Melt the chocolate, stirring, until smooth. (Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.)
2. Before chilling the ice cream base over ice water in step #4 of ice cream base directions, whisk the melted white chocolate and vanilla extract into
the warm custard. Follow the remainder of the recipe as directed. Freeze
the ice cream base in an ice cream maker according to the manufacturer's directions, adding the chopped Brazil nuts during the last 5 minutes of churning.
 


Featured Archive Recipes:
Amaretto Ice Cream, Melissa's Famous
Amaretto Peach Ice Cream
Bailey's Irish Cream Ice Cream
Bananas Foster Ice Cream Pie
Chocolate Ice Cream Collection:
Chocolate Espresso Ice Cream
Grand Marnier Mocha Ice Cream
Espresso Ice Cream with
Chocolate Truffles
Jack Daniel's Chocolate Ice Cream

Chocolate Cherry Ice Cream
Chocolate Ice Cream, Greatest
Chocolate and Peanut Butter Coupe
Death by Chocolate Sundaes
Double Cappuccino Ice Cream
Espresso Ice Cream Brownie Cake
Fresh Fig Ice Cream
Frozen Caramelized Banana and
Chocolate Bombe (Emeril)

Frozen Peach Torte with Almond Crust
Georgia Peach Ice Cream
Cakes, Individual

Ginger Ice Cream
Guinness Stout Ice Cream
Hard Cider Ice Cream
Lemon Ice Cream, Luscious...
Lemon Macaroon Ice Cream with
Blueberry Compote

Lemon Ripple Ice Cream Pie
Mama's Ice Cream
Mocha Meltfown!
Peach Ice Cream, The Best
Peach Ice Cream with Vanilla-
Scented Peaches

Pineapple Ginger Upside-down Cake with
Pineapple Bourbon Ice Cream

Raspberry Ice Cream
Spiced Pumpkin Ice Cream Pie
Strawberry Ice Cream
Sweet Cherry Ice Cream
with Amaretto

Tiramisu Parfaits
Toasted Almond Mocha Ice
Cream Tart

Velvet Chocolate Brownie
Ice Cream Sandwiches

And don't miss:
Julia's Fruit Sherbets
Simply Sorbet (Charlie Trotter)


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