I have always loved German chocolate cake is not for the same pie, but rather for the wonderful coverage! I could eat a bowl of filling without problems! Some years ago I "discovered" Haagen Dazs ice cream with chocolate and German were tested. E 'is needless to say, delicious. My joy was short lived as it was only one type of seasonal flavor. Over the years, I examined the Haagen Dazs faithful in every supermarket I visited the display, but without success. I justIt worked for another time - just to satisfy my palate! Then a few months ago during a visit to Smith my neighborhood, I found a German chocolate ice cream at the supermarket "Private Selection" label. I bought it and could not wait to get home to enjoy. Unfortunately, my enthusiasm was short lived as the taste is not at all my expectations. I finally realized that the only way I was getting any satisfaction to my demand for ice, if I myself. Hotel Excalibur Las Vegas
Hotel Excalibur Las Vegas
MakeThis ice cream specialty going in two phases: the creation of German chocolate filling and chocolate ice cream preparation. I immediately went in search of revenue. I am German chocolate filling in my kitchen at work, but I do not need 20 pounds! I had to find a recipe with a much lower yield. I visited several websites and found a similar recipe. Because I know what are the ingredients of the recipe, I got one of Allrecipes.com, which matched my criteria. ToPart of the ice, I have a recipe that I selected by Mable and Gar Hoffman's 1981 book, "Ice Cream", as amended. I replaced a smaller volume of milk half and half together in a regular ice cream richer. The end result was delicious and a replacement for the version Haagen Dazs I so desired. Even if the ice is easy to make and participate in a little 'more, it's my opinion, do not even bother.
Hotel Excalibur Las Vegas
As a side note, if I try this recipe, in the future, I only cookGerman chocolate filling of approximately 170 degrees. I would also consider using a pastry bag and oil pipelines in the ice cream I've just completed removed from the machine. This procedure could give me a place rather sticky filling in a bit firmer.
Hotel Excalibur Las Vegas
German chocolate filling
1 cup sugar
1 cup evaporated milk
1 / 2 cup butter, cut into pieces
3 egg yolks
1 cup shredded coconut
1 cup finely chopped pecans
1 teaspoon teaspoon vanilla extract
CombineSugar, condensed milk and egg yolks on top of a water bath or in a large metal bowl. Add pieces of butter. Cook in boiling water, stirring occasionally, until thickened and reaches 180 degrees on the thermometer. Remove from water and add coconut, pecans and vanilla. Cool to put room temperature, then in a small bowl or plastic container and cover with plastic wrap directly on surface of filling. Refrigerator overnight. Line aA baking sheet with parchment paper or parchment paper and pipe or spoon the filling into the hills of the size of the drop to the paper. Freeze for at least two hours.
An important note - If I prepare the chocolate filling German, whether at home or at work, I prefer instead of water in a pot for cooking directly over the fire. This allows me to do anything, while the filling was right next to him and cook, stirring it is. It minimizes the risk of leakage and interferencethe egg. During the filling to cook, I prepare the base of the ice cream.
Chocolate ice cream
1-1/3 cups sugar
1 tablespoon cornstarch
1 / 4 c. teaspoon salt
1 cup whole milk
2 cups half and half
2 eggs, beaten
3 oz dark chocolate, finely chopped (I had the chocolate 70% Trader Joe's - remember, it offers a better quality best tasting chocolate ice cream)
4 oz evaporated milk (12 grams they are, you can buy 8 ounces of completing the recipe and the restin this recipe)
1 cup whipping cream
1 teaspoon teaspoon vanilla extract
Mix sugar, cornstarch and salt in a medium saucepan. Stir in milk and half and half Cook over medium heat begins to boil, stirring constantly until the mixture. Put the eggs in a bowl. Add half the hot milk mixture into eggs, then back into the remaining hot milk mixture into the pot. Cook over low heat, stirring constantly, until mixture slightlythickened, about 2 minutes. Remove from heat and immediately add the chopped chocolate. Stir until chocolate is completely melted. Strain the mixture through a fine strainer. Mix milk, condensed cream and vanilla. Cool to room temperature, then cooled in the refrigerator (you can use a mixture of technique after returning to room temperature, but it will take longer to freeze). Pour the mixture into the ice and can freeze according to manufacturerInstructions.
If the mixture is freezing, a large metal container placed in the freezer. Loosen the German chocolate filling pieces of wax paper. If the ice is ready, spoon in the bowl kept in the freezer and stir the chocolate filling German pieces. In a box, and then harden the ice. Have fun!
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