test cook
Kit Wohl is a cookbook author and photographer. These recipes are available for anyone who would like to take them out for a test cook run. "Cooking is an art and a form of creative expression," she says. "Food is distinctive in form, color, texture, and flavor. The selection, preparation, and presentation of a meal are as creative as any art project. Best of all, it nurtures both the body and the spirit."Friday, June 30, 2006
STEVE BELLAIRE'S
Peppermint Ice Cream
with Chocolate Sauce
Brocato's and Brown’s Velvet are our suppliers of peppermint ice cream. Peppermint ice cream supply and demand is a puzzlement. Many brands appear in grocery stores only during the holiday season. A few restaurants have it at all times. Peppermint ice cream is an important ingredient in many desserts such as Arnaud’s Baked Alaska, the Pontchartrain Hotel’s Mile High Ice Cream Pie and midnight snacks. Restaurants secure it in 5-gallon containers, far too much for a home kitchen, but that’s why some restaurants have a full freezer.
Devotees of peppermint ice cream in New Orleans were frustrated.
Stephen K. Bellaire, CPA, who thinks about these conundrums, found a solution. He makes his own and offers it as gifts. Only a dear friend and thoughtful man would go to these lengths but then again, he likes it too.
Yield: One-gallon ice cream
Devotees of peppermint ice cream in New Orleans were frustrated.
Stephen K. Bellaire, CPA, who thinks about these conundrums, found a solution. He makes his own and offers it as gifts. Only a dear friend and thoughtful man would go to these lengths but then again, he likes it too.
Yield: One-gallon ice cream
1- gallon vanilla ice cream, best quality or the French vanilla custard recipe.
1-16 ounce bag hard red and white, or green and white peppermints, such as Brach’s
Reserve several for garnish
2-cups chocolate sauce
Crush the peppermints between two sheets of waxed paper or two clean dishtowels, using a hammer.
Allow the ice cream to soften while you break up the peppermints, or put it in the microwave for 30 seconds, checking it frequently. It must be soft enough to stir since it will continue to soften while it is worked.
Add the half of the peppermints to the softened ice cream and stir continuously until thoroughly blended. Taste and add more until it is the flavor intensity you prefer.
Return to the freezer for several hours until hardened.
Serve with chocolate sauce and garnish with a whole peppermint, sprinkles of the left over crushed peppermint and a spring of fresh mint.
Chocolate Sauce
Makes 2 cups
1-cup heavy cream
½-pound semi-sweet chocolate broken into small pieces
2-1/2-tablespoons light corn syrup
In a small saucepan, bring the cream to a boil. Remove from heat and add the chocolate pieces and corn syrup. Stir until the chocolate is melted and the mixture is smooth.
Keep unused sauce in the refrigerator.
NOTE: Blending it in an ice cream freezer, is very effective but produces a hot pink ice cream with few crunchy nuggets.
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