Bittersweet Chocolate Hazelnut Tartsjack Daniels Ice Cream Recipes

HAZELNUT TRUFFLES

Steps:

• Preheat the oven to 325 degrees F.
• Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
• Chop the chocolates finely and place in a bowl.
• Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
• With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

HAZELNUT ICE CREAM

Steps:

• Cook 1 ½ cups of the sugar with ¼ cup of water over moderate heat until sugar is dissolved, and bring syrup to a boil.
• Boil syrup, undisturbed, until it is pale golden, and cook it, swirling the pan gently, until it is pale amber in colour.
• Stir in hazelnuts and almonds and return syrup to boil.
• Pour onto an oiled marble slab and let cool completely.
• Break into pieces and pulverize in a blender or food processor.
• Beat together egg yolks with remaining ½ cup sugar until mixture is thick and pale.
• In a saucepan, combine cream, milk and vanilla extract and scald.
• Add milk to yolks in a thin stream, whisking constantly so yolks don’t curdle.
• Transfer custard to a saucepan and cook over moderately-low heat, stirring constantly, until mixture coats the back of a spoon, but do not let it boil.
• Strain custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring occasionally.
• Place plastic wrap directly on surface of custard and chill for 2 hours.
• Stir in the praline and freeze in ice cream maker according to manufacturer’s instructions.

MELISSA CLARK'S CHOCOLATE HAZELNUT ICE CREAM

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Whisk chocolate hazelnut spread and vanilla extract into base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

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.

JACK DANIEL'S CHOCOLATE ICE CREAM

Steps:

• In a sauce pan sift cocoa and sugar add the whipping cream and half and half with wire whisk whisk well.
• Add the chocolate and heat over medium high heat stirring constantly until chocolate is melted.
• Remove from heat and set aside.
• In a large mixing bowl whisk eggs until frothy, add 1/4 of the hot chocolate mixture whisking constantly, add this to the chocolate mixture whisk well.
• Stir over medium high heat for 4-5 minutes until chocolate coats back of a spoon.
• Pour into a metal bowl and set the bowl in a bowl of ice water to chill while cooling In a sauce pan add the whiskey and ignite (please dont burn yourself).
• Stir the whiskey into the chocolate mixture.
• Once cooled place in ice cream maker freeze according to manufactures directions.

JACK DANIEL'S CHOCOLATE ICE CREAM

Steps:

• In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
• Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
• Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
• In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
• Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
• Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
• Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
• Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.

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 ICE CREAM

Steps:

• In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
• In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
• Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
• When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

NO-EGG HAZELNUT ICE CREAM

Steps:

• Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
• Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking).
• Stir in chopped hazelnuts.
• Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or 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.