Prepare the chocolate fudge sauce while the custard is cooling. Using a small, heavy-based pan, melt the chocolate with the syrup, water and coffee essence, if used. Remove from the heat as soon as the chocolate has melted, then beat thoroughly. Allow to cool, then chill until required.
Freeze-churn the ice cream until ready to serve. Pack spoonfuls of the finished ice cream into a suitable freezer container, drizzling or spooning the sauce randomly over the scoops. Harden the ice cream in the freezer before serving, or store until required.
Carefully pour in the remaining 1/4 cup water--it will steam and bubble. Carefully add the half-and-half and cook, stirring, until the syrup Re-melts. Whisk some of the hot half-and-half mixture into the egg yolks. Pour the mixture into a double boiler and cook over barely simmering water, stirring constantly, until the custard coats the spoon. Immediately place the pan in a pan of cold water and stir to cool. Stir in the cream and vanilla. Cover and refrigerate for 2 to 3 hours, or until thoroughly chilled. In a saucepan, melt the butter over medium heat and saute the nuts until golden brown; let cool.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When partially frozen, mix in the nuts.
In a saucepan combine the milk, cream, sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F on a thermometer. Let the mixture cool completely. Stir in the Per nod and freeze the custard in an ice cream freezer according to the manufacturer's instructions.
Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the hazelnuts in a food processor and set aside.
Scald the cream in a saucepan. Whisk the egg yolks and sugar in a bowl. Gradually whisk in the hot cream. Return mixture to the saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across. Do not let the mixture boil. Remove from heat stir in the vanilla. Strain mixture in a large bowl, cover and refrigerate.
Transfer the mixture to the ice cream machine, add the nuts and process according to manufacturers instructions.
]]>In a saucepan, bring to a boil the cream, milk, sugar and vanilla. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes. Whisk in Frangelico. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions.
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.
Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chocolate and nuts, then continue freezing until the ice cream is ready.
]]>Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hard.
]]>Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).
Sift together, several times, the sugar, cornstarch and salt, then cook in the milk, scalded over hot water; stir constantly until the mixture thickens and is smooth, then cover and let cook fifteen minutes. Pick over, wash and drain the berries; mix them with the sugar and let stand an hour or more, then press through a fine sieve. Strain the cornstarch mixture into the freezer, and when cold add the cream and begin to freeze the mixture. When half frozen add the strawberries and sugar and finish freezing.
]]>In a heavy bottomed saucepan heat milk, cream and sugar stirring occasionally until the sugar is dissolved and the mixture is hot. In a mixing bowl start whisking the egg yolks. Take about one cup of the hot mixture and slowly pour it into the egg yolks and keep whisking. When your egg yolk mixture is smooth, slowly pour it into your hot mixture in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Be sure not to let the mixture boil at any time or it will curdle. Pass mixture through a fine strainer into a bowl and stir in the vanilla extract. Freeze in an ice cream maker according to manufacturer's instructions.
]]>Combine milk and vanilla bean in a heavy saucepan. Bring just to boiling point over medium heat.
Whisk egg yolks and sugar in a bowl until blended. Add hot milk mixture to egg yolk mixture gradually, whisking constantly. Return egg yolk mixture to saucepan. Cook over medium-low heat for 7 minutes or until mixture just barely coats the back of a spoon, stirring constantly; do not boil. Remove from heat.
Scrape seeds from vanilla bean into egg yolk mixture, discarding bean. Add cheese gradually and mix well.
Chill, covered, for 2 hours or until completely cooled.
Stir in espresso granules. Pour cooled custard into an ice cream freezer. Freeze using manufacturer’s directions, stirring in liqueur and chocolate after 20 minutes.
Spoon ice cream into a freezer container and freeze until firm.
]]>Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool. Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart.
Put the lemon zest and sugar in a food processor and process until the zest is finally chopped. In a saucepan, mix the lemon sugar with 1 1/2 cups heavy cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place the egg yolks in a large bowl and whisk briefly. still whisking the yolks, slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard, about 15 min. Do not let the mixture boil. Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice. Whip the remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze.
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