Bittersweet Chocolate Hazelnut Tartsjack Daniels Ice Cream Recipes

DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM

Steps:

• Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
• Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
• Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.

BITTERSWEET CHOCOLATE AND HAZELNUT TARTLETS WITH JACK DANIEL'S ICE CREAM

Steps:

• For sauce:
• Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• For ice cream:
• Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Remove from heat and immediately add butter and salt (mixture will bubble vigorously). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• Whisk sugar, egg yolks, and pinch of salt in medium bowl. Gradually whisk milk mixture into egg mixture; return to saucepan. Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil). Strain into another medium bowl. Stir in Jack Daniel's. Cover and chill custard until cold, at least 5 hours.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• For crust:
• Blend flour, sugar, cocoa powder, and salt in processor. Add butter. Using on/off turns, process until coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Form dough into ball; flatten into disk. Wrap in plastic and chill dough 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 350°F. Divide dough into 6 equal portions. Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms. Freeze crusts 30 minutes.
• Bake crusts until dry and set, about 15 minutes. Cool completely.
• For filling:
• Preheat oven to 350°F. Grind nuts in processor until paste forms. Transfer to bowl. Add chocolate and salt to bowl. Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl. Whisk until chocolate melts. Cool to room temperature, stirring occasionally. Add sugar, egg, and egg yolk; whisk until smooth.
• Pour filling into cooled tartlet crusts, dividing equally. Bake until filling is set and some small cracks appear on surface, about 15 minutes. Cool. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
• Remove pan sides from tartlets. Place 1 tartlet on each of 6 plates. Serve with scoop of ice cream and drizzle with sauce.

BITTERSWEET CHOCOLATE/ HAZELNUT TARTS/JACK DANIEL'S ICE CREAM

Steps:

• PREPARE SAUCE:
• Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
• Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.
• Remove from heat and immediately add butter and salt (mixture will bubble vigorously). BE CAREFUL!
• Stir until butter melts; add cream and coffee; whisk to blend.
• Cool.
• * DO AHEAD: Can be made 3 days ahead. Cover and chill.
• PREPARE ICE CREAM:.
• Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
• Bring milk mixture to simmer; remove saucepan from heat and let steep 15 minutes.
• Whisk sugar, egg yolks, and pinch of salt in medium bowl.
• Gradually whisk milk mixture into egg mixture; return to saucepan.
• Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil).
• Strain into another medium bowl.
• Stir in Jack Daniel's; cover and chill custard until cold, at least 5 hours.
• Process custard in ice cream maker according to manufacturer's instructions.
• Transfer ice cream to container, cover, and freeze.
• **DO AHEAD: Can be made 1 day ahead. Keep frozen.
• PREPARE CRUST:.
• Blend flour, sugar, cocoa powder, and salt in processor.
• Add butter; using on/off turns, process until coarse meal forms.
• Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry.
• Form dough into ball; flatten into disk.
• Wrap in plastic and chill dough 1 hour.
• *** DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 350°F
• Divide dough into 6 equal portions.
• Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms.
• Freeze crusts 30 minutes.
• Bake crusts until dry and set, about 15 minutes; cool completely.
• PREPARE FILLING:
• Preheat oven to 350°F
• Grind nuts in processor until paste forms.
• Transfer to bowl.
• Add chocolate and salt to bowl.
• Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl.
• Whisk until chocolate melts.
• Cool to room temperature, stirring occasionally.
• Add sugar, egg, and egg yolk; whisk until smooth.
• Pour filling into cooled tartlet crusts, dividing equally.
• Bake until filling is set and some small cracks appear on surface, about 15 minutes; cool.
• ****DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
• Remove pan sides from tartlets.
• Place 1 tartlet on each of 6 plates.
• Serve with scoop of ice cream and drizzle with sauce.