April 4, 2005
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Getting into some private times, so not much writing. Here's a decent ice cream recipe, though:
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CHOCOLATE BUTTERCREAM ICE CREAM
Formulated for economy and the lactose-intolerant, this somewhat light ice cream is not as icy as most home-made attempts.
1 1/3 cups granulated sugar
3/8 cup Dutch-processed baking cocoa
1/4 cup cake flour, sifted if necessary
1/4 teaspoon salt
1 quart regular or lactase-treated whole milk, divided (lowfat okay)
1/4 cup light Karo corn syrup
1 stick (4 ounces) unsalted butter, cut into several pieces
1 ounce unsweetened cooking chocolate, coarsely chopped
2 teaspoons vanilla extract
1/2 teaspoon rum extract
In large, dry saucepan, mix sugar, cocoa, flour, and salt until thoroughly blended and no lumps remain. Stir in corn syrup and 2 cups of the milk; whisk until smooth. Place over medium-high heat and whisk frequently until mixture comes to a boil. Add butter and cooking chocolate; whisk until completely melted. As soon as mixture boils again, reduce heat to low and simmer gently another 5 minutes, stirring constantly. Mixture should be slightly thickened, like heavy cream. Remove from heat and stir in remaining milk, vanilla, and rum extracts, scraping bottom and sides of pan with heat-resistant rubber spatula. Cool at room temperature, stirring occassionally to keep butter homogenized. Cover and chill at least several hours before churning; stir well again right before freezing. Makes about 1/2 gallon.
Note: For a firmer, denser result more like premium ice cream, resist the urge to churn to maximum (fluffy) volume, which incorporates too much air. Process only the minimum time, when mixture is the consistency of soft whipped cream.
