Raisin Ice Cream with Pedro Ximénez Sherry

Results: 8 servings

Apparatus:

Non-stick pan
Mixing bowl
Whisk
Sieve
Medium bowl
Electric ice cream maker (optional but preferred, or shallow container)
Food processor (optional, or bowl)

Components:

2 fresh vanilla pods
14 fl oz (400ml) full-cream milk
6 large free-range egg yolks
7 oz (200g) caster sugar
18 fl oz (500ml) double cream
3 1/2 oz (100g) raisins
4 tbsp Pedro Ximénez sherry (plus extra to serve)

Procedure:

1. Slit open the vanilla pods lengthwise and scrape out the seeds.
2. Bring the milk and pods to the boil in a non-stick pan.
3. Remove from the heat and set aside for 30 minutes to infuse.
4. Put the egg yolks, vanilla seeds and sugar in a bowl and whisk for 3 minutes.
5. Bring the milk back to the boil, strain onto the egg-yolk mixture and combine.
6. Return to the pan and stir over a low heat for 3-4 minutes until thickened.
7. Do not boil or it will scramble.
8. Remove from the heat, cool slightly, then stir in the cream.
9. Cover and chill overnight.
10. Soak the raisins in the sherry in a bowl at room temperature for at least 2 hours or overnight.
11. Churn the ice cream in an electric ice cream maker, or pour into a shallow container and freeze until almost solid.
12. Scrape into a bowl or a food processor and beat until smooth.
13. Return to the electric ice cream maker (or freezer) and re-freeze. Repeat 2-3 times until smooth.
14. Stir in the soaked raisins and remaining liquid just before you finish churning or freezing for the last time.
15. Serve in scoops, with a little extra sherry poured over.

Original recipe from:
http://www.dailymail.co.uk/femail/food/article-2007273/Stein-Spain-Raisin-ice-cream-Pedro-Xim-nez-sherry.html?ito=feeds-newsxml

*Chocolate Pecan Pie with Semisweet Chocolate and Jack Ice Cream*

Results: 8 servings, 1 (10-inch) tart

Apparatus:

Oven (preheat to 400F)
Sifter
2 Large Bowls
Plastic wrap
Small saucepan
Whisk
Rolling pin
10-inch fluted tart pan with a removable bottom
Parchment paper (lightly buttered)
Pie weights (or beans or rice)
Electric mixer
Medium saucepan
2 Medium bowls
Wooden spoon
Fine mesh sieve
Electric ice cream maker
Freezer safe container with lid

Components:

Chocolate Pie Crust:

1 1/4 cups all-purpose flour
6 tbsp. confectioners' sugar
2 tbsp. unsweetened cocoa powder
Pinch salt
8 tbsp. (1 stick) cold unsalted butter (cut into pieces)
1 large egg yolk (lightly beaten)
2 tbsp. cold water

Jack Chocolate Ganache:

1 cup heavy cream
1 cup chopped bittersweet chocolate
1 tbsp. whiskey (recommended: Jack Daniel's) or your favorite whiskey

Pie Filling:

12 tbsp. light brown sugar
3 tbsp. unsalted butter (at room temperature)
Pinch salt
3 large eggs (lightly beaten)
1 cup dark corn syrup
1 tsp. vanilla extract
2 cups pecan halves

Semisweet Chocolate and Jack Ice Cream (or substitute good store bought ice cream):

1 cup heavy cream
1 cup whole milk
1/2 vanilla bean (cut and scraped)
4 egg yolks
1/2 cup sugar
4 ounces semisweet chocolate chips (about 1/2 cup)
1/4 cup whiskey (recommended: Jack Daniel's) or your favorite whiskey

Procedure:

Chocolate Pie Crust:

1. Sift the flour, sugar, cocoa, and salt into a large bowl.
2. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs.
3. Mix in the egg yolk and water to make a soft dough.
4. Flatten the dough into a disk.
5. Wrap tightly in plastic wrap.
6. Place in the refrigerator to rest for at least 1 hour before using.
7. On a lightly floured surface, roll the dough out 1/8-inch thick.
8. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides.
9. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan.
10. Fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust.
11. Press so that the edges are flush with the top of the pan.
12. Cover and refrigerate for at least 30 minutes or overnight.
13. Preheat the oven to 400 degrees F and position a rack in the center of the oven.
14. Line the tart shell with lightly buttered parchment paper
15. Add pie weights, beans, or rice.
16. Bake until set and the edges just begin to firm up, about 10 minutes.
17. Cool completely on a wire rack.

Jack Chocolate Ganache:

1. Bring cream just to a boil in a small saucepan.
2. Add chocolate and whisk to combine.
3. Stir in whiskey and keep warm.

Pie Filling:

1. Reduce the oven temperature to 350 degrees F.
2. Combine the brown sugar, butter and salt in a large bowl.
3. Using an electric mixer, cream together.
4. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dark corn syrup and vanilla extract.
6. Whisk well to blend.
7. Place the pecan halves evenly over the bottom of the prepared tart shell.
8. Pour the filling over the pecans.
9. Bake until the tart is set, about 50 minutes.
10. Cool completely on a wire rack.

Semisweet Chocolate and Jack Ice Cream:

1. Combine the heavy cream, milk and vanilla bean and scraped seeds in a medium saucepan over medium-high heat and bring just to a simmer.
2. While the cream and milk are heating, whisk the egg yolks and sugar in a medium bowl until pale yellow and thick.
3. When the cream mixture reaches a simmer, ladle about 1/2 cup of the hot mixture to the egg yolk mixture and whisk to combine.
4. Add another 1/2 cup of the hot cream mixture to the egg yolk mixture and whisk again to combine.
5. Slowly whisk the egg yolk mixture into the hot cream mixture in the saucepan.
6. Reduce the heat to medium-low.
7. Cook the custard, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon.
8. Remove from the heat and immediately strain through a fine mesh sieve into a medium bowl containing the chocolate chips.
9. Allow to sit undisturbed for 1 minute before whisking to incorporate.
10. Add the whiskey to the custard.
11. Stir to blend.
12. Set aside to cool completely.
13. Transfer to a refrigerator and chill thoroughly.
14. Once the custard is chilled, follow the manufacturer's instructions for churning in an electric ice cream maker.
15. Once set, transfer the ice cream to a freezer-safe container
16. Freeze until firm before serving, 4 to 8 hours.

Combine:

1. Serve the pie at room temperature.
2. Each slice garnished with a small scoop of ice cream and a drizzle of Jack Chocolate Ganache.

Original recipe from:
http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-pecan-pie-with-semisweet-chocolate-and-jack-ice-cream-recipe/index.html

REVIEW: Ice Cream Maker

I like two different ice cream makers: White Mountain 6 Quart Electric Ice Cream Maker F69206X and Cuisinart ICE-50BC Supreme Commercial Quality Ice Cream Maker.

The White Mountain 6 Quart Electric Ice Cream Maker F69206X is an old fashioned ice cream maker. It uses ice and salt and has an actual wood bucket. It replaces the hand crank with a 12,000 rpm commercial grade electric motor. It makes 1.5 gallons of ice cream at a time. That makes it ideal for parties and events. It is also the less expensive of the two. Since it uses ice and salt, it does take more effort and planning than the Cuisinart but it is fun for kids. You get all the entertainment value of an old fashioned ice cream maker without having to endlessly crank it because you know that you are the one who would end up having to crank it.

The Cuisinart ICE-50BC Supreme Commercial Quality Ice Cream Maker is an ice cream machine like you see in restaurants and on cooking shows. You pour in the mix and it churns away until the ice cream comes out. The ease of use is offset by its capacity. The Cuisinart makes 1.5 quarts compared to the White Mountain's 1.5 gallons. I don't consider that much of a failing since that's still more than a family of 4 is likely to eat in one sitting.