Alton brown grapefruit spoon full#

Add the remaining half-and-half and the heavy cream. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. At all.ġ 1/2 ounces unsweetened cocoa powder, approximately 1/2 cupĩ ounces sugar (a conservative 1 1/2 cups) And speaking of leftovers, this cake didn’t last long. Ok, I bought the Oreo cookies and cherries because, hello, leftovers. Check out the link to this ideal summertime cake Deb from the Smitten Kitchen provides excellent instructions – homemade from start to finish. Oh, and it takes all of ten minutes to put together. It’s thick and rich and when frozen is chewy and melt-in-your mouth good. But the homemade fudge sauce is to die for. I’m not going to lie – the homemade ice cream was a hit. The next morning (or even the next afternoon or evening), you can pour it into the machine and enjoy amazing custard ice cream. Once it’s finished, you can let the mixture cool to room temperature (to prevent condensation from forming on the lid) and then cover it and place it in the refrigerator.

If it fills in quickly or drips a lot, it’s not ready yet. When you run your finger down the back of the spoon, a clear line should form. If you don’t have an instant read candy or meat thermometer, just wait until the mixture thickens a bit and coats the back of a wooden spoon. Now you can slowly heat your mixture (keep stirring to prevent scorching) to 170-175 F. Your yolks are nice and warm, and not scrambled.

Once you have whisked in about a third of the simmering liquid, you will pour the yolk mixture back into the pot with the remaining liquid. This ensures that the egg yolks slowly warm up while preventing scrambled eggs. This is done by slowly slowly slowly pouring a thin stream of the simmering liquid into the yolks/sugar, while constantly whisking. If you add egg yolks to really hot liquid, you scramble the yolks – not what you’re going for! So you temper the egg yolks. While the base is heating up, you will whisk the egg yolks and sugar together, preparing to temper them. Whatever you do, do not let your ice cream base boil.

But cooking ice cream? Easy.įor this recipe, you first need to simmer the liquid ingredients with the cocoa powder. Homemade pudding and I don’t always get along, as I frequently mess it up. It’s almost like making pudding, but easier. Usually I cook the base the night before, so that the mixture can cool completely before going into the machine. Eggs make ice cream soft, smooth, rich, and custardy (yes, please). So let’s talk about cooking your ice cream, which many recipes require because they often contain eggs.

Alton brown grapefruit spoon full#

Creamy, smooth, thick, and, of course, full of chocolate flavor. This chocolate ice cream is exactly perfect. Enter the counterpart to Alton Brown’s Vanilla Ice Cream – chocolate ice cream. Because I am making our ice cream this summer, I decided to tackle his birthday cake as well. It’s packed with chocolate and vanilla ice cream and an amazing fudge and cookie crumble center. From Food Network, Amazing cake by Smitten KitchenĮvery year for Nathan’s birthday I buy him an ice cream cake from a certain ice cream place.