Ellen Brown's Scoop: 125 Specialty Ice Creams from the Nation's Best PDF

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Additional info for Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries

Sample text

Qxd:Layout 1 11/10/10 4:12 PM CHOCOLATE HAZELNUT GELATO ADAP TE D FROM GI OVA NNA GE L ATO, N EWTO N, MA Called gianduja in Italian, hazelnut-flavored chocolate is a favorite of all generations. While many recipes call for straining out the nuts, I leave them in to enhance the texture. MAKES ABOUT 1 QUART 3 ⁄4 cup skinned hazelnuts 21⁄2 cups whole milk, divided 1 1 ⁄2 cup granulated sugar ⁄2 cup unsweetened cocoa powder 1 ⁄4 cup light corn syrup 2 tablespoons nonfat dry milk powder 2 tablespoons cornstarch Pinch of kosher salt 1 ⁄4 teaspoon pure vanilla extract Page 52 Preheat the oven to 350°F.

MAKES ABOUT 1 QUART 11⁄4 cups heavy whipping cream 1 cup whole milk, divided 1 1 ⁄2 cup malted milk powder 1 ⁄3 cup granulated sugar ⁄3 cup unsweetened cocoa powder 1 ⁄4 cup light corn syrup 1 ⁄8 teaspoon kosher salt 2 tablespoons nonfat dry milk powder 2 tablespoons cornstarch 1 ⁄4 teaspoon pure vanilla extract 3 ⁄4 cup chopped malted milk balls 4:11 PM Page 45 Combine the cream, 1⁄2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan. Whisk well to dissolve the malt powder and cocoa.

Qxd:Layout 1 11/10/10 VANILLA ICE CREAM with CARAMEL and DATES ADAP TE D FROM L AP P E RT’S, RI CHMO N D, CA Chopped dates and caramel ribbons enliven the flavor of this ice cream, which is especially good in a Baked Alaska (page 228) or as a filling for Profiteroles (page 225). MAKES ABOUT 1 QUART 12 ⁄3 cups heavy whipping cream, divided 11⁄4 cups whole milk, divided 1 ⁄4 cup granulated sugar ⁄4 cup light corn syrup 1 ⁄8 teaspoon kosher salt 1 2 vanilla beans 2 tablespoons cornstarch 2 tablespoons buttermilk powder 1 ⁄4 teaspoon pure vanilla extract 16 caramel candies, unwrapped 1 ⁄2 cup chopped dates 4:09 PM Page 33 Combine 1 1⁄2 cups of the cream, 1⁄2 cup milk, sugar, corn syrup, and salt in a saucepan.

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