Chocolate Chocolate Chip Mint Ice cream

Chocolate Chocolate Chip Mint Ice Cream

14 oz can sweetened condensed milk
1/3 cup unsweetened cocoa powder
2 ounces bittersweet chocolate chips
2 cups heavy whipping cream
1 cup light cream
1 tablespoon vanilla extract
1/2 teaspoon almond extract
4 oz bittersweet chocolate

Place the condensed milk into a medium saucepan. Measure then sift the cocoa into the condensed milk. Whisk the two ingredients together and cook over low heat, stirring constantly, until smooth and slightly thickened, about ten minutes. Remove from heat. Immediately break the 2 ounces of bittersweet chocolate into pieces and whisk into the hot milk mixture until melted and smooth. Set aside to cool slightly.

In a large measuring cup, gently mix together the creams and the extracts. Take the chill off by putting mixture into the microwave for up to one minute.

Using a slow and steady motion, drizzle the cream mixture into the chocolate mixture. Whisk the mixtures together as you are drizzling. Be sure to loosen any mixture from the edges and corners of the pan using a rubber spatula or wooden spoon. Whisk until smooth. Pour through a sieve into a clean bowl, discard any bits left in the sieve.

Cover the mixture with plastic wrap and refrigerate until cold. Process the cold mixture in your icecream maker according to manufacturer’s directions.

To add the chocolate stracciatella, right before the end of the churning process, melt the 4 ounces of bittersweet chocolate in the microwave at half power. Drizzle the melted chocolate onto the almost churned ice cream, being careful not to drizzle onto the paddle.

If you have a manual ice cream maker, empty the churned ice cream into the container you intend to keep in the freezer. Drizzle some of the melted chocolate onto the ice cream and fold in using a rubber spatula. Repeat drizzling, folding, drizzling, and folding until all the chocolate has been incorporated. You can break up larger pieces using the end of the spatula. The chocolate will harden once it hits the ice cream, creating homemade chocolate chips and chunks. Freeze until hard and ready to scoop.

Homemade Heavy Cream

Heavy Cream

3/4 cup whole milk
1/3 cup butter

1.  heat butter until melted
2.  combine with milk.  give a good stir and use in your recipes.

* this cream cannot be used in place of whipping cream for homemade whipped cream.

Homemade buttermilk

Buttermilk

1 cup of whole milk
1 tablespoon white vinegar or lemon juice
   * if using lemon juice, about half lemon.  DO NOT USE bottled lemon juice as it isn't as good as fresh

1. Combine lemon juice or vinegar with milk
2. Let it sit for 5 to 15 minutes, or until milk curdles.
3. Mix well before using.  If not using it immediately, put in the refrigerator and chill.  Use within two days.

Homemade Ricotta

Homemade Ricotta

2 quarts whole milk

1 cup heavy cream

1/2 teaspoon salt

3 tablespoons fresh lemon

1.  Bring milk, cream, and salt to a rolling boil over moderate heat.

2.  add lemon juice, reduce heat to low and simmer, stirring constantly until mixture curdles, about 2 minutes

3.  pour mixture into lined sieve and drain for an hour

4.  discard liquid, cover and refrigerate for up to two hours 

Special equipment

large sieve

large bowl

cheese cloth

Chocolate Buttercream

Chocolate Buttercream

1 cup unsalted butter
3/4 cup powdered sugar, sifted
1/4 teaspoon salt
1 tablespoon vanilla
4 tablespoon milk or cream
1/2 cup cocoa powder

1.  Beat butter until smooth and creamy
2.  add 3 cups of sifted powdered sugar until incorporated.
3.  add vanilla, salt, 2 tablespoons milk and cocoa powder.  Beat for three minutes
4.  if too loose, add the rest of the powdered sugar.  If too stiff, add the rest of the milk or cream

Classic Vanilla Buttercream

Classic Vanilla Buttercream

1 cup unsalted butter
3-4 cups powdered sugar (sifted)
1/4 teaspoons salt
1 tablespoon vanilla
4 tablespoon milk or cream

1.  Beat butter a few minutes until creamy
2.  Add 3 cups of sifted powdered sugar
3.  Add vanilla, salt, and 2 tablespoons milk.  Beat 3 minutes
4.  if too runny, add the rest of the sifted sugar.  If to stiff, add the rest of the milk.

Tomato Sauce

Homemade Tomato Sauce

4 tablespoons veggie oil
1 large onion, chopped
2 cups water
10 large tomatoes chopped
1 can tomato paste
2 cloves garlic minced
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons italian seasoning

1.  over medium heat saute onions in oil until golden brown
2.  add tomatoes, water, italian seasoning, garlic, salt and pepper into the onions
3.  let sauce come to a boil, remove from heat and puree
4.  strain mixture to get out the seeds and peels.
5.  pour back into sauce pan and add tomato paste.  Boil to the desired thickness.

Buffalo Sauce

Buffalo Sauce

1 cup of hot sauce
5 splashes of hobinero sauce
1/2  stick of butter.

1.  Pour hot sauce, hobinero sauce, and the butter into a pan.
2.  Heat everything to boil.

Buffalo Bites

Buffalo Bites

1 cup pancake mix
1 teaspoon cayenne pepper
2 cups veggie oil
1 1/2 pounds chicken, cubed
1 tsp salt
i tsp pepper

1.  Mix all dry ingredients in a bowl
2.  Dip chicken into pancake mixture
3.  Add chicken to preheated oil, (remember to do this in batches as the oil will cool and not crisp the chicken properly.  Remember not to overcrowd the chicken)
4.  Cook until golden brown on both sides, about 8 minutes
5.  Drain on paper towels, and add to hot sauce of your choice.B