Four Star French Chocolate Ice Cream

Four Star French Chocolate Ice Cream
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 222.

I made this on the 4th of July as a treat to myself to help relieve the depression over the drought and hot weather. I think it worked. Chocolate ice cream is probably my all-time favorite dessert and this is sooooo good! Very smooth, creamy and rich. Note: The original recipe printed in the book calls for double the ingredients listed here and it makes 4 quarts. She mentions using an ice cream churn. I think most people these days use the smaller 2 quart automatic ice cream makers. This is what I use so I've adjusted the recipe accordingly. There are many variations that you can add (liquor, nuts, coffee, etc.) It is delicious just as it is but I think I will add nuts the next time I make it.

3 1/2 cups heavy cream
6 oz. semisweet chocolate chips
1 oz. (1 square) unsweetened chocolate
1/2 cup granulated sugar
1/4 cup water
Pinch of salt
3 egg yolks
1 tsp. vanilla extract 


Place 1 cup of the cream (reserve 2 1/2 cups) in a heavy saucepan. Add both chocolates, place over low heat, and stir occasionally until the chocolate is melted.


Remove from the heat and beat briefly with a wire whisk, an electric mixer, or an egg beater until smooth. Set aside.


Place the sugar and water in a small saucepan over moderate heat. Stir with a wooden spoon until the sugar is dissolved and the syrup becomes clear and comes to a boil. Wash down the sides of the pan with a brush dipped in cold water to remove unidissolved sugar granules. Increase the heat to high and let boil without stirring for 3 minutes.


Meanwhile, in the small bowl of an electric mixer, add salt to the eggs and beat for about 1 minute.


Add the syrup to the egg mixture gradually, in a thin stream, as you beat at high speed. Continue beating for several minutes until the mixture is pale and thick and forms a ribbon when the beaters are raised.


Lower the speed of the mixer and add the warm chocolate mixture. Beat only until mixed.


Add the vanilla and the reserved 2 1/2 cups of heavy cream. Mix until the mixture is smooth.


Refrigerate for several hours or overnight. 


Pour cold mixture into your ice cream freezer, following the manufacturer's directions.

Joan's Frozen Lemon Mousse

Joan's Frozen Lemon Mousse
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997), pg. 246 and Maida Heatter's New Book of Great Desserts (Knopf, 1982), pg. 447.

This delicious dessert is easy but it helps to have everything you need ready in advance. You will need your mixer bowl 3 separate times. The bowls and beaters should be chilled for whipping the heavy cream and I usually chill my bowl for the egg whites as well. The recipe calls for the crust to be pressed up the sides of the pan which, as you can see in the photos, I forgot to do. This caused the base of the crust to be very thick. 

One of Michael's all-time favorite desserts is a simple frozen pie made with frozen lemonade mixed with whipped cream in a graham cracker crust. This dessert reminded me of that one but perhaps not as tart. You will need to make it a day ahead or you can make it up to 2 weeks in advance.

(In case you are wondering who Joan is, she is Joan Borinstein, a friend of M.H.)

Crust
1 12 oz. box vanilla wafers
1/2 cup (1 stick) unsalted butter, melted

Butter the sides only of an 8 x 3 inch springform pan. 

Place vanilla wafers in the bowl of a food processor fitted with a metal blade

Pulse the wafers into fine crumbs. Melt the butter and add it to the crumbs; mix thoroughly until completely blended

Use about 1/4 of the mixture at a time and press firmly on the bottom and sides of the pan. (I did not do this correctly, see my intro notes above)

Filling

4 eggs, separated

1 cup sugar

1/2 cup fresh lemon juice (grate the rinds before squeezing)

Finely grated rind of 3 or 4 lemons

Pinch of salt

1 1/2 cups heavy cream

Beat the egg yolks until they are pale.

Add 1/4 cup of the sugar (reserving the remaining 3/4 cup). Beat at high speed for a minute or two.

On low speed, gradually add the lemon juice, scraping the bowl and beating only until smooth.

Stir in the grated lemon rind

In a clean bowl with clean beaters, beat the egg whites with the salt until they hold a soft shape.Reduce the speed to moderate and gradually add the reserved 3/4 cup of sugar, adding only 1 or 2 tablespoons at a time. Increase the speed to high again and continue to beat until the whites and sugar become thick and marshmallow-like. Do not beat until stiff. Set aside.


In a chilled bowl with chilled beaters, whip the heavy cream until it holds a firm shape but not until it is stiff. (It helps to have lots of mixing bowls to make this!)

In several small additions fold the yolks into the whites. Then, in several additions, fold the yolks and whites into the whipped cream.

Pour into the crumb-lined pan.

Smooth the top. Freeze for a few hours until firm. Then cover airtight with plastic wrap or aluminum foil. Freeze overnight or up to 2 weeks.

Toblerone Milk Chocolate Mousse

Toblerone Milk Chocolate Mousse
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 232.

Surprise your Valentine sweetie or guests with this wonderful mousse made with Toblerone chocolate bars. Incredibly creamy and soooo chocoately, it is heaven!


The recipe makes 4 servings so if you need more, just double it.


Ingredients:


*7 oz. Toblerone milk chocolate, broken into small pieces
*6 TBS boiling water
*1/2 cup heavy cream
*2 egg whites
*Pinch of salt
*2 TBS sugar
*Optional: additional Toblerone for shaving over the top

Place the chocolate in a heavy saucepan over low heat. Add the boiling water and stir until the chocolate is melted. As soon as the chocolate has melted, remove it from the heat and set aside.

Whip the cream until it holds a definite shape.

Beat the egg whites with the salt until they hold a soft shape. Gradually add the sugar and continue to beat until the mixture holds a firm shape.


Chill the melted chocolate briefly in the freezer, stirring occasionally. The chocolate should be cold enough to thicken very slightly but do not let is start to harden.


Fold the chocolate, beaten egg whites and whipped cream together only until incorporated.


Pour the mousse into four individual dessert bowls or wine glasses. Cover and freeze for at least a few hours or a few days.


Optional: The top can be decorated with whipped cream, Toblerone pieces or both.