Casa de Cuisine is internationally known for their ice creams. Every year we present new flavors. All of our ice creams are made pure. We use no artificial ingredients. We use no preservatives or ingredients which contain preservatives. Our ice creams rely solely on Mother Nature. This year, however, we have done something different. This year we've changed the base for our ice cream. This year we have taken ice cream to a totally new dimension!
After we decided what we wanted the new flavor of our ice cream to be, Chocolate Cognac, we decided to do something special and new, so we created a new texture. We wanted something so satiny smooth it would take your breath away. A texture you have never experienced in an ice cream before. We achieved our goal and then some.
This new base is nothing but heavy cream and egg yolks. In all actuality, this really is not an "ice cream," it is more of a "chilled cream," as the amount of richness in this dish cannot freeze into a somewhat solid state. Incredible? You damn well better believe it!
Ingredients needed to make Chocolate Cognac Ice Cream:
- 2 cups heavy cream
- 1 cup sugar
- 1/4 cup quality dark cocoa powder
- 5 egg yolks
- 1 oz. Cognac
- Into a saucepan over medium heat, stir the heavy cream, sugar and cocoa powder until the sugar has dissolved. Let the mixture just come to a simmering point. DO NOT LET IT BOIL.
- In a small bowl, whisk the egg yolks.
- Ladle a cup of the hot cream mixture into the eggs while whisking it. This will introduce the eggs to the heat, so the egg won't cook when they enter the saucepan. This is called "temping" the eggs.
- Slowly whisk the egg mixture into the cream. Stir the mixture until it become thick.
- Remove the pan from the heat and strain it through a fine sieve into a bowl.
- Let the bowl cool to room temperature.
- Place the bowl in the refrigerator and let chill 1 hour.
- Pour the mixture into an ice cream machine and let churn 10 minutes.
- While it is churning, add the Cognac and let churn an additional 30 minutes.
- Place the ice cream into a freezer-proof container and freeze until ready to serve.
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