Chocolate Truffle Ice Cream

chocolate-truffle-ice-cream-recipe

I’m a purist when it comes to ice cream; not a fan of those what-the-hell flavors that pose as ice cream but are actually a totally different category of dessert – pumpkin pie, cotton candy and wedding cake come to mind.

I avoid distracting mix-ins like swirling candy rainbows, chunks of cake, cookies or even chocolate chips. That stuff just gets in the way.

When I indulge in ice cream, I want to be focused on the very essence of it: cream, air and sugar. I want smooth, super-luscious cream floating in my mouth; sweet, butterfatty custard in easy to understand flavors like vanilla, strawberry or chocolate.

chocolate-truffle-ice-cream-recipe

Making homemade ice cream isn’t difficult, but it does involve some patience and maybe a tiny bit of bravery during certain delicate steps such as making the custard base on the stovetop (scrambled eggs are not fun in ice cream, and neither is throwing them out and starting all over).

The demand and production of ultra-premium “artisanal” ice cream is growing. If you live or visit a city that has small shops like Jeni’s in Columbus, Ohio or Van Leeuwen in New York City, well lucky you. Bypass the recipe below and go out on the town!

But if you have some time, an inexpensive electric ice cream maker and the desire for indulgence, you can make this rich, not-too-sweet ice cream in your kitchen. The texture is very much like the inside of a chocolate truffle, only much colder…

chocolate-truffle-ice-cream-recipe

Chocolate Truffle Ice Cream

Serving Size: 1 quart

Ingredients

  1. 4 ounces semisweet chocolate, chopped
  2. 4 ounces bittersweet chocolate, chopped
  3. 8 egg yolks
  4. 1 cup brown sugar
  5. 2 cups heavy cream
  6. 1 cup whole milk
  7. 1/3 cup cocoa powder, plus more for serving
  8. 1/4 teaspoon fine sea salt

Instructions

  1. Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Let the chocolate melt, stirring until smooth. Set aside to cool.
  2. Beat the egg yolks and sugar in an electric mixer until thickened and pale, about 5 minutes on medium-high speed.
  3. Meanwhile, combine the cream, milk, cocoa and salt in a saucepan. Bring the mixture just to a boil - when little bubbles form around the edges of the pan, you're done. Transfer to a container with a pouring spout (like a Pyrex liquid measure) and slowly drizzle into the egg mixture on low speed.
  4. Return the mixture to the saucepan and cook for 5 - 7 minutes over medium-low heat, whisking constantly, until thickened enough that the whisk leaves a trail in the pan. If you want to be sure, the temperature should read 175 degrees on an instant thermometer.
  5. Whisk the melted chocolate into the custard until completely smooth. Strain through a fine mesh strainer into a bowl. Cover and refrigerate until very cold - at least 6 hours or overnight.
  6. Scrape the mixture into an ice cream maker (it will be thick) and churn according to directions. You can serve right away, or transfer to a container to freeze for a few more hours. Scoop truffle-sized servings and dust with cocoa powder.
http://familystylefood.com/2011/07/chocolate-truffle-ice-cream/

Roasted Vegetable & Barley Salad

In the spirit of the season, I’m revisiting one of my go-to recipes that makes the best of summer produce. This barley salad with roasted Mediterranean vegetables is a great choice for sharing with family and friends at picnics, potlucks or parties over the next few summer months.

I originally posted this recipe in 2007, and haven’t really changed much except to simplify and punch up the flavor a little.

Happy summer!

Roasted Vegetable & Barley Salad

Serving Size: 6 - 8 side dish servings

I like to arrange some arugula or baby spinach leaves on the bowl or platter before piling on the barley mixture.

Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Ingredients

  1. 1 1/2 pounds eggplant, diced
  2. 4 cups cherry tomatoes, halved (2 pint containers)
  3. 1 orange or yellow bell pepper, chopped
  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  5. 1 1/2 teaspoons salt
  6. 1 red onion, chopped
  7. 2 teaspoons ground cumin
  8. 1 teaspoon ground coriander
  9. 1/4 - 1/2 teaspoon cayenne pepper
  10. 1 1/4 cups pearl barley
  11. 3 cups water
  12. 2 tablespoons fresh lemon juice
  13. 1 teaspoon finely chopped garlic
  14. 1 teaspoon honey or agave nectar
  15. 1/2 cup chopped fresh basil
  16. 1/2 cup crumbled goat feta cheese
  17. Arugula or baby spinach leaves; a few handfuls

Instructions

  1. Put rack in middle of oven and preheat to 425°F.
  2. Toss eggplant, tomatoes and bell pepper with 2 tablespoons oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast vegetables until eggplant is golden brown and tender and tomatoes are shriveled, stirring halfway through, about 25 minutes.
  3. Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high. Add the onion and cook until softened. Add the cumin, coriander, cayenne and 1/2 teaspoon salt, stirring until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil for 1 minute more. Add water and bring to a boil.
  4. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer barley to baking pan with roasted vegetables and spread to cool, about 20 minutes.
  5. Whisk together lemon juice, garlic, honey, remaining 1/2 teaspoon salt and oil; pour over the barley and vegetables along with the basil and feta; mix together, and transfer to a serving bowl or platter.
  6. I like to arrange some arugula or baby spinach leaves on the bowl or platter before piling on the barley mixture.
  7. Make ahead note: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.
http://familystylefood.com/2011/07/roasted-vegetable-barley-salad/