Milk Chocolate Ice Cream With Macadamia Nuts Machine Reqd Food

MILK CHOCOLATE ICE CREAM WITH MACADAMIA NUTS (MACHINE REQ'D)

Steps:

• Bring the cream& milk to a boil in a medium saucepan.
• Meanwhile, whisk together the egg yolks, sugar& salt.
• SLOWLY whisk the hot milk mixture into the egg yolks, then place the mixture into a clean saucepan over a low heat.
• Cook, stirring constantly, until the mixture reaches 176F or 80°C.
• Strain the mixture immediately into a bowl containing the chocolate& vanilla.
• Stir to melt the chocolate, then set the bowl over ice& stir until cool.
• Refrigerate overnight.
• Next day, freeze in an ice cream machine according to the manufacturer's instructions.
• Once it has thickened, stir in the nuts.

MACADAMIA NUT AND BITTERSWEET CHOCOLATE ICE-CREAM BOMBE WITH MACADAMIA NUT PRALINE

Steps:

• Make the macadamia nut ice cream:
• In a heavy skillet melt the butter over moderate heat and in it cook the macadamia nuts, stirring, until they are light golden. Transfer the nuts with a slotted spoon to a small bowl, reserving the butter, and let them cool. In a large metal bowl whisk together the eggs, the sugars, the cream, the milk, the salt, and the reserved melted butter, transfer the mixture to a large saucepan, and cook it over moderately low heat, stirring until it registers 175°F. on a candy thermometer. Return the mixture to the metal bowl, cleaned, and chill it until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions, adding the macadamia nuts, patted dry, when it is frozen partially. Makes about 1 quart.
• Make the ganache:
• In a saucepan combine the chocolate and the cream, bring the cream just to a boil, stirring, and remove the pan from the heat. Stir the mixture until it is smooth and stir in the Kahlúa. Transfer the ganache to a metal bowl and let it cool to room temperature.
• Make the chocolate ice cream:
• In a small bowl set over a saucepan of simmering water melt the chocolate, stirring, until it is smooth. In a large saucepan whisk together the melted chocolate, the cream, the milk, the eggs, the sugar, and a pinch of salt and cook the mixture over moderately low heat, stirring, until it registers 175°:F. on a candy thermometer. Stir in the vanilla and stir the mixture until it is combined well. Chill the mixture, its surface covered with plastic wrap, until it is cold. Freeze the mixture in an ice-cream freezer according the manufacturer's instructions. Makes about 1 quart.
• Make the macadamia nut praline:
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Stir in the macadamia nuts, return the syrup to a boil, and boil the mixture until the syrup is golden. Pour the praline immediately onto an oiled baking sheet and let it cool completely. Break the praline into pieces and in a food processor grind it fine in batches .
• Line a lightly oiled 2-quart steamed-pudding mold, including the center stem, or a 2-quart metal bowl with plastic wrap, into it pack the macadamia nut ice cream, and spread the ganache over the top. Freeze the mold for 5 minutes, or until the ganache is set. Pack the bittersweet chocolate ice cream into the mold, cover the mold with the lid or plastic wrap, and freeze the bombe for at least 8 hours and up to 3 days.
• In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden. Pour the mixture immediately onto an oiled baking sheet and let it cool completely. Break the sugar candy into small pieces.
• To unmold the bombe, dip the mold several times into a bowl of warm water, run a long thin knife around the outer rim of the mold and the rim of the center stem, and invert the bombe onto a platter, Coat the bombe with the ground macadamia nut praline.The bombe may be made 3 hours in advance and dept frozen. Garnish the top of the bombe and the platter with the sugar-candy.

WHITE CHOCOLATE CHIP MACADAMIA NUT ICE CREAM WITH VARIATIONS

Steps:

• Whisk together milk and pudding mix.
• Stir in sweetened milk.
• Freeze according to your machine directions adding nuts and chips at the appropriate time. (I add mine about 15 minutes into the freezing process.).
• Remove from machine and store in container in freezer.
• *Prep does not include freezing time.
• Variations:.
• Chocolate Fudge Pudding, almonds and chocolate chips.
• Butterscotch Pudding, chopped toasted pecans.
• Banana Creme Pudding with peanut butter and chocolate chips.
• Vanilla Pudding with anything! crushed cookies, candy, fresh fruit or berries -- you get the idea!

MILK CHOCOLATE ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Remove lids from jars of fudge topping. Microwave on high for 30-45 seconds or until warmed; whisk into cream mixture. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze; stir before transferring to ice cream cylinder. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.