Alex Guarnaschelli go to recipe – dessert: Homemade ice cream!

Posted by: Newswalle

Alex Guarnaschelli go to recipe – dessert: Homemade ice cream!

01/26/2016 at 04:29 PM ET




With The Kind Permission Of Alex Guarnaschelli

Alex Guarnaschelli is the chef, and iron, food network-chef, author “Old school” food service and chef in new York city’s butter restaurants. To read blog every Tuesday you will receive my professional advice-kitchen, family, favorite recipes and personal stories of working in front of the camera and behind the doors of the kitchen. Follow her on Twitter @guarnaschelli.
Ice-they are kind of dessert, everyone loves to eat. American, family and, above all, perfect for sharing.

We do a certain number of elements out of nowhere, at a restaurant, but many can be bought in store for you a prescription is easier to treat at home.

I love ice cream, and while I’m giving the recipe for how I like to build, there is really not to follow the rules, otherwise, that kind of love.

In CONNECTION with Alex Guarnaschelli blogs: Why I’m a tea fan Too My secrets to the Perfect Cup!

I love home made sauces, because they can better control, and the development of taste. I think this is especially true for the chocolate sauce. Good sauce made of chocolate, the right balance of sour and sweet can be more than a delicious Cup of coffee in the morning.

I also accept that in the days when I’m going to cook more, I may be a small group of chocolate sauce and caramel sauce and keep them in the fridge for a rainy day. I want to always feel ready, prepare the dessert, because it’s something that can do very well, when my friends come over, or even if I try just at home and wanted me to do something so simple that it is made at home!

In CONNECTION with Alex Guarnaschelli that Ariza is the Only hot sauce that you need, Always

Also you can do it, the giant ice and serve family style in the center of the table, so all share.

Alex Guarnaschelli, Homemade Ice Cream
Serves 2-4

Chocolate sauce:
½ Cup cream
1 cda. butter, without salt
½ Cup semi-sweet chocolate, chopped
1 cda. dark rum

Caramel sauce:
½ Cup sugar
¼ Cup water
½ Pull unsalted butter
¼ Cup sour cream
2 tsp. vanilla
? Teaspoon. kosher salt

½ Cup water
¼ Cup sugar
? Teaspoon. cream of Tartar
½ Cup walnut halves

For ice cream:
1 pt. vanilla ice cream
¾ Cup fresh strawberries, cleaned and sliced
½ Cup whipped cream
Place 12 marshmallows (or mini marshmallows)

1. Chocolate sauce: In a medium saucepan, heat the cream. If boil, remove from heat and put the butter, chocolate and rum. Mix until obtaining a homogeneous mass. Set aside.

2. Caramel sauce: in a small saucepan with a thick bottom, pour sugar in a thin layer. Above with water. Bring mixture to a boil and cook over low heat, until Golden brown, about 15-20 minutes. Remove from heat and add butter, cream, vanilla and salt. Simmer until all of the ingredients together for 2 to 3 minutes. Remove from heat and set aside.

3. To make the praline: Coat a baking sheet with a layer of non-stick spray. Set aside. In the center, thick-bottomed saucepan, combine water, sugar and cream of Tartar. Wear leave the mixture to gentle boiling. Using a candy thermometer, bring mixture to 356°. Add walnuts. Stir, cover mix nuts with caramel, and then immediately turn off the caramel and nuts on a baking sheet with lid Teflon spray. Let them cool down. Whole or broken, let the cut pieces (in a food processor or chop with a knife).

4. Assemble ice cream: a scoop of ice cream or a large spoon, three generous scoops of vanilla ice cream and roll them in the chopped chocolate. Organize all together in a bowl with ice. Serve caramel sauce, strawberries, whipped cream, marshmallows and chocolate sauce. To the table to take and pour the hot chocolate sauce on ice. Dig!