![]() Cover bowl and chill for at least 4 hours or overnight. Strain mixture into a medium bowl, and cool to room temperature.Set heat to medium-low, and cook mixture until it's thickened enough to coat the back of a spoon, or reaches 170 degrees F.Slowly whisk 1/3 of the simmered cream in to the yolks, then return mixture to pot. Place egg yolks and vanilla bean paste in a medium bowl and whisk together.In a medium pot over low heat, bring the cream, milk, sugar, and salt to a simmer for about 5 minutes, until the sugar dissolves.Remove from oven and cool to room temperature, then place cherries in a jar with the remaining bourbon and refrigerate at least 2 hours.Roast cherries for 15 minutes, stirring every 5 to get an even cook.Drizzle with 1 Tablespoon of bourbon and sprinkle with sugar. In a small baking dish, spread cherries in an even layer.1 1/2 cups chocolate brownie or cake (homemade or store bought), cubed.1 teaspoon vanilla bean paste (or extract).3 Tablespoons bourbon (or kirsch, tequila or brandy), divided*.1 1/2 cups fresh cherries, pitted & chopped.It’s definitely more refreshing on a crazy hot day.īetter fire up that ice cream maker and stock up on this stuff – summer is coming! The sugar-bourbon flavor on the cherries caramelize them so beautifully, and tossing them in to my vanilla bean ice cream base and mixing in the crumbled brownie chunks was just the ticket. There was a fresh bag of cherries sitting in the fridge, just waiting to be used for something special, and after racking my brain about what came from the combination, I knew that those little fruits needed to be roasted with some booze and turned in to a frozen dessert.Īnd what a totally wonderful decision that turned out to be.įor the record, I am now obsessed with roasting all the fruits. But, I didn’t want it to just be a brownie-flavored ice cream. I mean, really, what do you do with over baked brownies? They’re so crumbly and hard, there’s no way to truly enjoy them without… The whipped cream made it so incredibly light, yet sinful at the same time.īelieve it or not, the idea for this ice cream was born from a batch of over baked brownies. Being half German, it was something my family indulged in two or three times a year, always made with homemade chocolate cake, and full of delicious oozy black cherry filling. refreshing, and liquored up Black Forest Ice Cream?īlack forest cake is one of those desserts that I remember from childhood. ![]() How about a twist on a famous German cake in this cold. I suppose it’s a good thing I received an ice cream attachment for my Kitchen Aid mixer last year! I can see it getting put to use over the next few months. It’s only May! This doesn’t bode well for the actual summer season, I imagine. Garnish with shaved chocolate, if desired.Typical for Florida, really, but extremely unwelcome.Chill thoroughly in the freezer until firm.Top with the remaining quarter of the ice cream. Repeat another two times (3 layers of ice cream, 3 layers of compote). Spoon 1/3 of the compote in random dollops onto the ice cream. Spread a quarter of the ice cream into a chilled dish.To finish, pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.Don’t worry, the compote will thicken up. Cool and chill overnight in the fridge.Cook for another minute, until the compote thickens slightly. Mix the kirsch and cornstarch in a small bowl to create a slurry.Cook over medium heat, stirring occasionally, until the cherries soften.Combine the cherries, sugar, and water in a non-reactive saucepan. While the ice cream is chilling, prepare the cherry compote.Place the saucepan into an ice bath to cool the custard rapidly. Remove from heat immediately and add the remaining 1 cup of the half-and-half to stop the cooking.Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).It should start off like a chocolate paste, then end up like thick chocolate syrup. Very slowly, whisk in 2 3/4 cups of the half-and-half.In a heavy saucepan, combine the cocoa powder and sugar.
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