Cookaholics Bulletin Board

Yes, shipping is "mas mahal" or "very dear" though I have done it for vanilla beans. Bulk ingredients are usually prohibitive unless shipped in a sea cargo box, which means quite a bit of them or mixed with other goods. I've done that a few times. And it works for spices and such that are not consumed quickly.

There are some good sources of chocolate in Manila, but they are a days travel down the mountain and even they are too often "out of stock, sir" when I arrive. Those trips are not frequent. But let my not protest too much. I really consider myself lucky that where I live is the Filipino equivalent of a "university town" with enough schools offering some sort of culinary instruction that interesting ingredients find there way here at least occasionally. It is a bit like visiting the one arm bandits in the casino, now and again, the sirens go off, the lights start flashing and I get to come home with something unexpected and greatly appreciated.

Great ideas Meryl. I will try. I typically strain my custards, including non-ice cream ones (no double negatives here ). There was a very good looking ice cream recipe in Bon Appetit (I think) that sounded really rich. I'll try to find it and post the link.

Here's the link. http://www.epicurious.com/recipes/food/ ... eam-365792
Some reviewers seemed not to follow directions and then gave lower ratings... idiotic if you ask me. I've never made this but, looking at it again, I think I will.

I assume most people here would automatically strain the custard, since they're experienced cooks/bakers. But...to write a cookbook and omit this crucial step is absolute heresy and completely inexcusable - a total disaster waiting to happen for all those beginner or fairly inexperienced cooks out there. And to make matters worse, when I pointed it out to Greenspan on the egullet.org site, where she was a guest poster for quite awhile, my post was ignored. And I worded it in the most respectful way. Needless to say, I was very disappointed, and she went down several notches in my book.

On a brighter note, this ice cream is a killer - soooo deeply decadent. The epitome of chocolateyness. I hope you try it!

This one sounds really good. I've had it saved in my files for quite awhile, but I haven't tried it - I'm so happy with my adapted Greenspan one (I play around with the fat ratios, and do a somewhat lower version), that I haven't really felt the need to try anything else. I've tried a few others in the past, such as Alice Medrich's Bittersweet Chocolate Ice cream, and while it was very good, it just couldn't compare to this one, texture-wise.

If you like Chocolate Gelato, I have an amazing recipe from the Hotel Cipriani in Venice. Let me know, and I'll post it.

oooh, post the chocolate gelato please!

Here ya go Jean - I've included my original notes:

CHOCOLATE GELATO

Fantastic! This is absolutely luxurious; very, very rich and creamy/thick with a deep dark chocolate taste.

INGREDIENTS:

1 cup sugar
2 cups whole milk
1 cup unsweetened cocoa powder, sifted (I used Dutch Process)
3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
4 large egg yolks, beaten lightly

DIRECTIONS:

*(My note: Use caution when dipping hot pan into ice water).

In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.

In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined.

Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140° F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat.

Cool custard completely and freeze in an ice-cream maker according to manufacturer instructions. (My note: Make sure the ice cream maker is extremely cold and has been in the freezer for at least 36 hours before using).

Gelato will keep in the freezer for one week.

Makes about 3 cups (1 1/2 pints).

Hotel Cipriani, Venice
http://www.epicurious.com/recipes/food/ ... iani-14183

Jean,
I sent a reply to your PM. Let me know if you receive it.

Oh my! Another thing to try! Thanks Meryl.
Nancy

You're very welcome. :)