chocolate ice cream

I was trying to think of what should go with the Peanut Butter Sriracha Cookies for dessert

and decided, rather obviously I suppose, that chocolate ice cream would do the trick. I made this recipe in my Cuisinart countertop ice cream maker.

 3/4 cup sugar 
1 cup milk 
1/4 teaspoon salt 
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten 
3 ounces semisweet chocolate, chopped 
2 cups heavy cream
1 teaspoon vanilla extract

Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid to temper the eggs and return all of it to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a bowl and then place that bowl in a larger bowl with ice and put both in the refrigerator for about two hours until the mixture is cold. Once that has happened, whisk in the cream and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions (which will probably include letting the ice cream set in the freezer for a good couple of hours -- this is not a last minute recipe).

We also served it with this Guinness Chocolate Sauce.

I adapted the recipe from here.

Peace,
Milton

risotto al cioccolato

That's chocolate risotto to you and me.

4 tablespoons unsalted butter
1 cup arborio rice
8  cups of milk
4 tablespoons sugars
1 12 oz package semi-sweet chocolate chips

Melt the unsalted butter in a sauté pan and add the rice and stir for about a minute. Heat the milk in a saucepan or a micowave safe dish. Don't boil it, but get it good and hot so that it doesn't lower the temperature of the risotto when it's added. Pour about a cup and a half of milk into the pan and stir until the milk is almost absorbed. Add the sugar and another cup and a half do milk. You will need to stir almost continuously. As the milk evaporates, add another cup of milk to the rice and continue stirring until the milk is absorbed and the rice is tender but not mushy. Turn off the heat and stir in the chocolate chips until they are melted and the risotto has reduced to a creamy consistency. Let sit covered for about ten minutes before serving.

I served the dessert topped with marscapone cheese that was mixed with confectioner’s sugar and some fresh berries.

Serves 8-10.

Peace,
Milton