Chocolate Macadamia Nut Ice Cream
INGREDIENTS:
3 c Semi sweet chocolate chips
-(about 1 pound)
2 tb Unsalted butter
1 cn (4.5 oz) macadamia nuts
-(about 1 cup)
3 c Semi sweet chocolate chips
-(about 1 pound)
2 tb Unsalted butter
1 cn (4.5 oz) macadamia nuts
-(about 1 cup)
Well, I know that I am hopelessly behind now! Thursday night the city construction workers cut the cable for telephone service in my area, and it just came back up now! The whole week-end without RecipeLu! It's been murder! But since I could not use the telephone lines, I did catch Emeril Lagasse promoting his new book Emeril's Creole Christmas on In the Kitchen with Bob on QVC this afternoon. I have a copy of this book (actually, I am giving it to my bro-in-law) so I am going to give you one of Emeril's chocolate recipes -
sounds delicious.
Line a baking sheet with parchment or waxed paper.
Put the chocolate chips and 1 tablespoon butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.
Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.
Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 1/4 inch thick layer. Cool. Refrigerate until it sets, about 2 hours.
Break into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keepup to 2 weeks.
sounds delicious.
Line a baking sheet with parchment or waxed paper.
Put the chocolate chips and 1 tablespoon butter in a stainless steel bowl set over a pot of simmering water over medium heat. Stirring, melt the chocolate, about 5 minutes.
Heat the remaining tablespoon butter in a small skillet over medium-high heat. Add the nuts and shake the pan often to lightly toast them, 3 to 4 minutes. Add the nuts to the chocolate and cook, stirring the mixture often, until the chocolate is completely melted and the nuts are well coated, about 5 minutes.
Pour the chocolate mixture into the pan and spread it evenly with a rubber spatula over the bottom, making a 1/4 inch thick layer. Cool. Refrigerate until it sets, about 2 hours.
Break into pieces, like peanut brittle. Store in an airtight container in the refrigerator. It will keepup to 2 weeks.