Hazelnut-Espesso
Rocky Road Ice Cream
with Chocolate Hazelnut Flatbread
By Chef Wayne Harley Brachman,
Mesa Grill and Bolo New York, NY
8
Servings
Ice
cream Ingredients:
2
cups Milk
2 cups Heavy Cream
3/4 cup Sugar (granulated)
3/4 cup Egg Yolks
2 tbls. Coffee Extract
6 oz. Bittersweet Chocolate (coarsely chopped)
2 oz. Hazelnuts (skinned, roasted)
2 cups Marshmallows (cut into 1/2 inch pieces)
Procedure:
1. In a heavy-bottomed saucepan, bring
the milk, cream and 1/4 cup of the sugar to a scald. In
the meantime, put the remaining sugar, egg yolks and coffee
extract in a large bowl and whisk just to blend.
2.
Slowly whisk 1/3 of the hot cream mixture into the yolks.
Return the mixture to the saucepan and, while constantly
scraping the bottom of the pot with a wooden spoon, cook
until the custard has slightly thickened and coats the
back of a spoon.
3.
Strain the custard into a bowl set into a larger bowl
of ice and stir until cool. Freeze in an ice cream maker
according to the manufacturer's instruction. In the meantime,
melt the chocolate. Let the chocolate cool but not harden.
Remove the ice cream to a chilled bowl. While constantly
folding the ice cream, drizzle in the melted chocolate.
Fold in the hazelnuts and marshmallow pieces. Freeze until
hard.
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