Chocolate-Frosted Devil's Food Cake with Pecan and Coconut
INGREDIENTS:
1 1/2 c Whipping cream
1 1/2 c Milk
2/3 c Sugar
3 Egg yolks
1 ts Vanilla extract
2 oz Semisweet chocolate
2 oz Unsweetened chocolate
1 c Fresh spearmint leaves*
2 tb Fresh spearmint leaves;
-chopped
1 1/2 c Whipping cream
1 1/2 c Milk
2/3 c Sugar
3 Egg yolks
1 ts Vanilla extract
2 oz Semisweet chocolate
2 oz Unsweetened chocolate
1 c Fresh spearmint leaves*
2 tb Fresh spearmint leaves;
-chopped
*Leaves are "hardpacked:" measure by pressing down on leaves in measuring cup with your fingers.
In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil.
In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla.
While heating the ice-cream base, melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally.
Off heat, pour about 1 cup of the prepared hot ice-cream base into the melted chocolate and whisk until well blended. Pour the chocolate mixture back into the remaining vanilla base and whisk again. Stir in the hard-packed mint leaves. Cover and chill in the refrigerator for at least 1 hour. The longer it is refrigerated, the stronger the mint flavor will be.
Strain the mixture and add the chopped mint leaves. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil.
In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175-180 degrees F. Remove the pan from the heat and stir in the vanilla.
While heating the ice-cream base, melt the chocolate in a double boiler over hot but not simmering water, stirring occasionally.
Off heat, pour about 1 cup of the prepared hot ice-cream base into the melted chocolate and whisk until well blended. Pour the chocolate mixture back into the remaining vanilla base and whisk again. Stir in the hard-packed mint leaves. Cover and chill in the refrigerator for at least 1 hour. The longer it is refrigerated, the stronger the mint flavor will be.
Strain the mixture and add the chopped mint leaves. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.