Chocolate Ice Cream Bowls There's no better way to dazzle your guests at an old-fashioned ice cream social than to serve the frozen dessert in a bowl made of chocolate. Here's how: Materials and Ingredients: Balloons
Chocolate cubes
White Chocolate cubes
Spoon
Coffee cup
Scissors
Preparation: Melt the two different kinds of chocolate over low heat in two separate bowls. While the chocolate is cooling, blow up the balloons. Once the chocolate has cooled, dip a balloon halfway into the milk chocolate. Use a spoon to sprinkle the white chocolate over the milk chocolate (figure A). Place the chocolate balloon onto a coffee cup and place in the freezer. Once the chocolate has frozen, take the balloon and cup out of the freezer and "carefully" remove the air from the balloon by making a small incision into the balloon with scissors. Ever so gently, peel the deflated balloon from the frozen chocolate. Store the frozen chocolate bowls in the refrigerator until it's time to serve the ice cream. The Colonel's Favorite Homemade Chocolate Ice Cream Sundae This homemade vanilla ice cream will be served in solid chocolate bowls, topped with ready-made chocolate syrup, whipped cream and a cherry. Ingredients: Note: You'll need an electric freezer to make this recipe. Ice (lots of it)
Ice cream rock salt
8 eggs
1 pt. Half & Half
3/4 cup sugar
1-1/2 tsp. vanilla (or to taste)
Preparation: Beat egg whites and yolks together. Add cream and Half & Half. Blend together well. Add sugar and vanilla. Blend well. Fold in fruit, if desired. (Note: DO NOT cook mixture) Pour mixture into cylinder of ice cream freezing machine. Add milk, if necessary, to bring mixture 3 to 4 inches from the top. Insert dasher and place cylinder inside the ice cream machine. Be sure top is on securely. Place motor on top. Turn on ice cream maker, or follow manufacturer's instructions. Distribute a 2- to 3-inch layer of ice around the bottom of the ice cream cylinder. Add a layer of rock salt. Continue alternating ice and salt until filled. Add more across the top. Add more ice and salt as it melts. Machine will turn off when ice cream is ready. (Do not let it revolve for more than 50 minutes). Serve immediately for super smooth, slightly soft ice cream; or remove dasher and put top on with cork in the hole. Cover the top of the ice cream freezer with towels or paper, and let your ice cream "set-up" for an hour (if you can wait that long). Ice cream may be transferred to freezer, but it will freeze much harder than store-bought ice cream. To serve, allow to soften first. White Russian Sorbet Taking a cue from a classic drink, this dessert has a rich and creamy flavor. It looks pretty when spooned into glass coffee cups or mugs and topped with a few coffee beans. Ingredients: 1-3/4 cups water
1/2 cup sugar
3-1/2 tsp. instant espresso powder
1 Tbs. dark corn syrup
1/2 cup whipping cream
1/4 cup vodka (omit for non-alcoholic treat)
1/4 cup Kahlua or other coffee liqueur (for non-alcoholic, substitute with a coffee extract)
Coffee beans Preparation: Stir water and sugar in heavy saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlua. Refrigerate mixture until cold -- about 2 hours. Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm -- about 2 hours. (Can be made 2 days ahead). Freeze 4 coffee cups for 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans, and serve immediately.
RESOURCES :
The Bewitched Cookbook: Magic in the Kitchen
Model: 1575660954 -- ASIN
Author: Kasey Rogers
Kensington Publishing Corp.
(1996)
GUESTS :
Kasey Rogers
Actress
Played Louise in Bewitched
Information Private
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