By David Lebovitz
Ripe seasonal end result. aromatic vanilla, toasted nuts, and spices. Heavy cream and vibrant liqueurs. Chocolate, chocolate, and extra chocolate. each luscious style is grist for the chilliness in David Lebovitz's ecstatic consultant to the pleasures of do-it-yourself ice lotions, sorbets, granitas, and extra. With an emphasis on extreme and complex flavors, an foreign aptitude, and a bountiful aiding of professional method, this choice of frozen treats levels from vintage and comforting (Chocolate Sorbet) to modern and leading edge (Mojito Granita). Spilling over with delicious sauces, crunchy toppings, and extraordinary mix-ins, THE excellent SCOOP transforms basic ice cream right into a knockout dessert.
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Additional info for Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
1 do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that. Tin roof sundaes are traditionally made of vanilla ice cream topped with choco· late sauce and a scattering of red·skinned Spanish peanuts. I couldn't resist using chocolate·covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple. % c up (180 mil whole milk % c up (150 g) sugar Pin ch of salt I'h c ups (375 mil heavy cream 'h vanilla bean, split lengthwise 4 large egg yolks '/4 teaspoon van illa extract % cup Chocolate·Covered Peanuts (page 199) Fudge Ripple (page 210) Warm the milk,sugar, salt and 1/ 2 cup (125 mt) of the cream in a medium sauce· pan.
Stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few min· utes of churning, add the cocoa nibs, if using. PERFECT PAIRINGS : Make Milk Chocolate and Brownie Ice Cream by folding 2 cups of crumbled Chewy-Dense Brownies (page 221) into the just·c hurned ice cream. For Milk Chocolate and Chocolate·Covered Peanut Ice Cream, fold in one recipe of Chocolate·Covered Peanuts (page 199).
ICE CREAMS 39 Green Tea Ice Cream MAKES ABOUT I QUART (I LITER) Green tea powder, called matcha, is found in tea shops and stores that sell Japanese products, which I'm always looking for an excuse to visit since they're great places for poking around. Matcha has a slightly pungent yet powerful taste, but its color is the real showstopper. Frothing the tea turns the custard a vivid green color. I cup (250 ml) whole milk 3/ 4 cup (150 g) sugar Pinch of salt 2 cups (500 ml) heavy cream 4 teaspoons matcha (green tea powder) 6 large egg yolks Warm the milk, sugar, and salt in a medium saucepan.