|FRESH RASPBERRY ICE CREAM|
|SUBBED RASPBERRIES, A LITTLE VANILLA AND 2T CHOCOLATE ITALIAN SODA FLAVORING|
|IT'S HONEY'S DAD'S BIRTHDAY TODAY AND SHE HAS COME TO HELP|
|HONEY'S DAD'S FAVORITE BIRTHDAY CAKE|
6 egg yolks
1 3/4 Cups heavy cream
2 Cups whole milk
1 Cup sugar
1 t salt...a pinch is enough
Cook just like you would pudding or pastry cream. Chill, Churn, Eat and Enjoy!
|THE ICE CREAM IS CHURNING|
|A FAVORITE CHILDHOOD MEMORY: LICKING THE DASHER...ICE CREAM RIGHT FROM THE MACHINE|
|SMOOTH AND CREAMY; READY FOR THE FREEZER|
We always like an excuse to make ice cream and there are so many wonderful flavors that can be made. Since everything is out and ready to go, I think we will make another flavor and then sit back and enjoy this beautiful summer day. Nothing beats the taste of freshly made ice cream spooned right out of the machine.
Kris’ Chocolate Cheesecake
Makes one 9" Dark Chocolate “Cake”
|THE TAKE HOME CAKE|
Soften to room temperature four 8 oz packages full-fat cream cheese. Whip in mixer bowl until creamy and smooth...may take about 5 minutes.
10 oz bittersweet chocolate: Chop into small, uniform pieces, melt, and set aside to cool:. (Melt in microwave for 1 minute, then stir till smooth)
Mix 1 2/3 Cups sugar and 1/3 Cup cornstarch together. Add to cream cheese and whip together for 2-3 minutes. Again whip until creamy and smooth.
In a separate bowl, whisk 2 large eggs and add to the above whipped mixture, again whipping until smooth.
Add in the melted chocolate and continue mixing until the batter is all a uniform color.
Add 3/4 Cup heavy cream. Mix until jut incorporated. Do not over mix.
Gently add the cream cheese mixture on top of the cooled chocolate crust.
Wrap a large, single sheet of aluminum foil around the springform pan, covering the bottom and up the sides. (To keep out water from the water bath)
Place the foil covered pan into a shallow baking or roasting pan that will be used as the water bath and slide into a preheated 350^ oven. Add very hot water to the water bath pan. Water should come about 1 “ up the sides of the springform pan sitting in that water bath..
Bake for about 1 hour 15 minutes, until the edges of the cake look baked and the top of the cake is set. Do not underbake or the cake will sink in the middle or be gooey. Proper doneness may actually take an extra 5-10 minutes. Make sure the water bath does not become dry.
Remove pans/cake from oven, remove springform pan from water bath pan, very carefully remove foil, and set cake to cool, undisturbed for at least 2 hours. DON”T TOUCH! Then refrigerate the cake until thoroughly chilled, about 4 hours.
This cake releases easily from sides and bottom of pan. You may want to run a knife around the sides before releasing the spring, just to ensure that the cake comes out of the pan perfectly. Any fears? Just freeze the cake for 30 minutes and the stiffened cake will not break or stick to the pan. After sides are removed, run an offset spatula between cake and pan bottom for a perfect release. Cake is sturdy enough to handle gently and move to a pretty serving platter.
Now have some fun. Make a ganache by melting together 6 oz chopped chocolate, 1 stick (½ Cup) of butter, and 1 Tablespoon light corn syrup. Cool slightly and then pour onto the cooled cheesecake. Spread with an offset spatula. You can let it drizzle down the sides or just keep to the top of the cake. Then add chocolate curls, fresh fruit or berries, or any other fun decoration. Caramel sauce, chopped nuts, marshmallow, and other candy toppings are also fun additions. A slight dusting of confectioner’s sugar is nice and making a “dirty” platter is fashionable. A chocolate web to top this cake can be made by piping thin lines of melted dark, milk, and white chocolate.
Refrigerate until just before using...then 10-15 minutes out of the fridge helps with slicing. Also, slicing with a warm knife makes professional looking cuts.
We seem to be in to much of a hurry to eat the dessert to cut it correctly. Oh well, it is delicious and a dessert fit for my birthday guy.
(A drizzle of sweetened raspberry puree on the serving plate is also fabulous if you are decorating this cake with fresh raspberries and have a few left over.)
|CHOCOLATE CHEESECAKE AND FRESH RASPBERRY ICE CREAM. DOESN'T GET MUCH BETTER!|