Wednesday, August 5, 2009

Ice Cream, Valrhona-Style

The buzz has begun: Valrhona has just introduced Coeur de Guanaja, a high cocoa content, lower cocoa butter chocolate concentrate. This product was tailor-made by Valrhona's Ecole and R&D department as a solution for recipes such as ice creams, mousses, and biscuits where the high fat content restricts the amount of chocolate one can use. A unique blend of 46% cocoa extract and 34% cocoa butter, Cœur de Guanaja can be used in these recipes without compromising chocolate flavor or texture. The really nice folks at Valrhona gave me a sample of this new product so I could give it a try. The first thing I made is a very chocolaty chocolate ice cream, delicately kissed with a honey end-note. I think it's wonderful, and it doesn't get really hard when frozen, as high-chocolate content ice cream usually does. If you can get your hands on some of this precious chocolate, give it a try!

Honey-Kissed Chocolate Ice Cream

Makes about 1 1/4 quarts

4 cups whole milk
1/3 cup honey
3/4 cup granulated sugar
9 large egg yolks
4 ounces Valrhona Coeur de Guanaja 80% chocolate

1. Combine the milk and honey in a large saucepan and bring to a gentle boil over medium-high heat. Meanwhile, in a medium bowl, whisk together the sugar and yolks until well blended.
2. Temper some of the hot milk mixture into the yolks and add return them to the saucepan. Cook over medium heat, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula. Remove the pan from the heat and add the chocolate, stirring until it is completely melted. Strain the base through a fine mesh sieve into a bowl and place the bowl in an ice bath. Stir until cool. Cover the bowl and chill for at least 6 hours.
3. Process in an ice cream machine according to the manufacturer’s instructions.

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