Subj : 6/7 National C.I.C. Day - 3
To   : All
From : Dave Drum
Date : Thu Jun 06 2024 04:55 pm

June 7 - National Chocolate Ice Cream Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chocolate-Flake Raspberry Ice Cream
Categories: I scream, Fruits, Chocolate, Dairy
     Yield: 1 servings

MMMMM-----------------CHOCOLATE FLAKE & TOPPING----------------------
    12 oz (340 g) semisweet or
          - bittersweet chocolate;
          - fine chopped
     3 tb Coconut oil

MMMMM-------------------------ICE CREAM------------------------------
     8 oz (225 g) raspberries (if
          - using frozen, don’t
          - defrost)
     2 c  (480 ml) heavy cream
     1 c  (240 ml) buttermilk; shaken
          - well before measuring
   1/2 c  (100 g) granulated sugar
     3 tb Honey
     3 tb Powdered milk
     3 tb Vodka
     2 tb Freeze-dried raspberry
          - powder; opt
     1 ts Pure vanilla extract
   1/2 ts Fine sea salt

 MAKE THE CHOCOLATE FLAKE & TOPPING: Mix together the
 chocolate and oil in a heatproof bowl fitted over a
 saucepan of simmering water. Gently heat and stir until
 the chocolate is melted and the mixture is glossy and
 smooth. Set aside 1/2 cup to use as the flake and the
 rest for the topping. You can make the flake and topping
 up to 5 days ahead and keep it covered in the
 refrigerator. Warm to melt before using.

 MAKE THE ICE CREAM: Working with a stand or immersion
 blender, blend all the ingredients, scraping the
 container occasionally, until smooth. (Pay attention to
 the powdered milk; it has a pesky way of clumping.)
 Cover, and refrigerate the mixture for up to 1 day, or
 churn right away. When you’re ready, pour the mixture
 into the ice cream maker and churn according to the
 manufacturer’s directions.

 Just before the ice cream is ready, open the top of the
 machine and, with the blade spinning, gradually drizzle
 in the reserved 1/2 cup of warmed chocolate flake. Churn
 for another 1 or 2 minutes to fully incorporate the
 flakes. Pack the ice cream into a container, cover and
 freeze for at least 6 hours before serving.

 Once the ice cream is ready to serve, take the container
 out 5 minutes before scooping. (Its texture is best
 after it’s had a few minutes on the counter.) Rewarm the
 remaining chocolate topping, and pour it over the
 individual servings of ice cream. It will immediately
 harden into a chocolate shell.

 By: Dorie Greenspan

 Yield: 1 generous quart

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... I am a lazy cook but a hard working eater.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)