Dayrecipe Food Community

sauce

DIRECTIONS

FOR ICE CREAM:
Combine all ingredients in bowl. Freeze until firm, about 4 hours.

FOR SAUCE:
Cook cherries and liqueur in small saucepan over low heat until warm. Remove from heat, cover and let stand 20 minutes. Bring half and half to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Remove from heat and stir in cherry mixture. Cool.

Scoop 1/4 cup prepared ice cream into each of 6 wine goblets. Spoon 2 tablespoons chocolate sauce over. Freeze until firm, about 30 minutes. Divide remaining ice cream among goblets. Spoon remaining chocolate sauce over. Freeze until firm, about 30 minutes. (Can be made 1 day ahead. Keep frozen.)

chocolate-tequlia ice cream

fudge sauce

4 bananas, cut lengthwise in half and crosswise into thirds

1 1/2 cups chopped pecans, toasted

DIRECTIONS

For cinnamon ice cream:
Whisk yolks and sugar in medium bowl to blend. Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan. Gradually whisk cream into yolks; return to saucepan. Stir over medium heat until custard thickens, about 7 minutes (do not boil). Mix in extract and rum. Chill.

Strain custard. Process in ice cream maker according to manufacturer’s instructions. Freeze in covered container.

For chocolate-tequila ice cream
Melt chocolate in top of double boiler over simmering water. Set aside. Beat yolks and sugar in medium bowl to blend. Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan. Gradually whisk cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens, about 10 minutes (do not boil). Whisk in melted chocolate, then tequila and vanilla. Chill.

Process mixture in ice cream maker according to manufacturer’s instructions. Freeze in covered container.

For fudge sauce:
Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and vanilla; whisk until smooth. (Ice creams and sauce can be made 3 days ahead. Cover sauce and chill. Rewarm sauce before using.)

Preheat broiler. Arrange bananas on baking sheet. Brush with butter. Broiluntil brown, about 4 minutes.

Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet. Top with 1 scoop of each ice cream then bananas and more sauce and nuts.

1 1/2 to 2 quarts vanilla ice cream, softened slightly

sauce

DIRECTIONS

FOR BROWNIES:
Preheat oven to 325 °F. Line 17 1/4×11 1/2×1-inch baking sheet with
parchment. Bring sugar, butter and water to boil in heavy large saucepan over
medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate;
stir until smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk
in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts.

Spread butter over prepared sheet. Bake until toothpick inserted into center comes
out clean, about 20 minutes. Cool completely. Freeze until firm.

Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim
brownie to 16×10-inch rectangle; cut in half crosswise, making two 8×10-inch
rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream.
Freeze until slightly firm.

Lightly score top of remaining brownie in half lengthwise, then score across, in
2-inch sections, making 10 2×4-inch rectangles.

Press scored brownie atop ice cream, scored side up. Freeze until ice cream is
firm, at least 4 hours. Cut brownie along marked lines into 10 sandwiches. (
Can be made 2 weeks ahead. Wrap tightly; keep frozen.)

FOR SAUCE:
Stir chocolate and coffee in saucepan over low heat until smooth. Add liquer.
(Can be made 1 week ahead. Cover; chill. Rewarm before serving.)

Serve sandwiches with sauce.

for mousse

1/4 cup sour cream

additional blackberries (for garnish)

DIRECTIONS

Make blackberry sauce:
Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.

Make mousse:
Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes.

Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours.

Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over.

Garnish parfaits with additional blackberries and serve.

2 large egg yolks

DIRECTIONS

Combine 4 cups milk, rice, sugar, butter, cinnamon stick and salt in heavy large saucepan. Simmer over medium-low heat until rice is tender and mixture is creamy, stirring frequently, about 1 hour. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla.

Pour 3/4 cup milk into heavy small saucepan. Bring to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk hot milk into beaten yolks. Return mixture to same saucepan. Stir over medium heat until thermometer registers 160 °F, about 2 minutes (do not boil). Stir egg mixture into rice mixture.

Transfer rice pudding to large nonmetal bowl. Cover and chill until cold, about 30 minutes. (Can be prepared 1 day ahead. Keep chilled.)

Thin rice pudding with more milk, if desired. Spoon into bowls and serve.