The Martha Stewart Living Cookbook (88 page)

8.
When the vanilla ice cream has hardened, soften the remaining cup chocolate ice cream; remove the mold from the freezer. Add the final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If the chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove the mold from the freezer, and dip it in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer the bombe to a cutting board. Using a sharp knife, slice the bombe into wedges, and serve with remaining fudge sauce.

hot fudge sauce

MAKES ABOUT 2
¹
/
₃
CUPS

10 ounces bittersweet chocolate, chopped

8 tablespoons (1 stick) unsalted butter

½ cup plus 2 tablespoons granulated sugar

½ cup water

Pinch of salt

½ cup light corn syrup

1.
In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.

2.
Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.

sweet corn ice cream

MAKES 1 ½ QUARTS

4 ears fresh sweet corn, shucked

2 cups milk

2 cups heavy cream

¾ cup sugar

9 large egg yolks

Blackberries, for garnish

1.
Using a large knife, slice the kernels from the cobs; place in a large saucepan. Cut or break the cobs into thirds; add to the pot with the milk, cream, and ½ cup sugar. Bring the mixture to a boil, stirring; turn off heat. Remove the cobs, and discard. Using an immersion blender or a blender, puree mixture. Infuse for 1 hour by covering the pan with a tight-fitting lid.

2.
Uncover, bring to a simmer, and turn off heat. In a small bowl, whisk the egg yolks and remaining ¼ cup sugar. Add 1 cup hot cream to the yolks, stirring constantly so they do not curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until thick enough to coat the spoon, about 10 minutes.

3.
Pass the custard through a coarse sieve, then through a fine sieve or chinois, pressing down on the solids; discard the solids. Let the custard cool. Cover; chill at least 4 hours. Freeze in an ice-cream maker according to the manufacturer’s directions. Serve garnished with blackberries.

key lime ice cream

MAKES ABOUT 1½ QUARTS

8 Key limes or 5 regular limes

2 cups milk

6 large egg yolks

¾ cup plus 2 tablespoons sugar

2 cups very cold heavy cream

1.
Grate the lime zest; reserve. Squeeze the limes to yield ½ cup juice. Place the zest in a saucepan with the milk. Scald the mixture; cover. Remove from heat. Steep for 30 minutes.

2.
Combine the egg yolks and sugar in a bowl; whisk until pale yellow and thick.

3.
Fill a large bowl with ice and water; set aside. Return the milk to the stove, and bring to a simmer. Slowly pour the milk mixture into the egg yolk mixture, whisking constantly.

4.
Return the mixture to the saucepan; cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, about 5 minutes.

5.
Remove the pan from the heat; stir in the chilled cream to stop the cooking. Pour through a fine-mesh sieve into a bowl set in an ice-water bath; stir occasionally until cooled. Stir the reserved lime juice into the custard. Cover; chill at least 30 minutes or overnight.

6.
Pour the custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, but not hard. Transfer to an airtight container; freeze at least 4 hours and up to 1 week.

watermelon ice

MAKES 5 CUPS

1 4-pound wedge watermelon

½ cup superfine sugar

¼ cup fresh lime juice

2 tablespoons Campari

1.
Remove the rind from the watermelon, cut the flesh into 2-inch chunks, and remove the seeds. Arrange in a single layer on a parchment-lined baking sheet or in a resealable plastic bag; place in freezer until frozen, about 1½ hours. (Transfer to airtight freezer bags if not using immediately.)

2.
Place the frozen chunks in a food processor; process until smooth. Add the sugar, lime juice, and Campari; process until fully incorporated, about 5 minutes, scraping down as necessary. Freeze in an airtight container, at least 2 hours, until firm. Stir if the juice starts to separate from ice.

cantaloupe granita

SERVES 4

Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to 2 weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.

1 cantaloupe (about 3 pounds)

¼ cup sugar

2 tablespoons fresh lemon juice

2 tablespoons water

1.
Using a sharp knife, cut the melon in half lengthwise. Remove the seeds with a spoon, and discard. Slice off and discard the skin and pale green flesh. Cut the melon into large chunks.

2.
Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless-steel bowl, and set aside.

3.
Combine the sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until the mixture has thickened slightly. Remove from heat; let cool completely.

4.
Stir the sugar syrup into the melon puree; place in the freezer, uncovered, until the mixture is chunky, about 1½ hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among 4 shallow bowls.

concord grape sorbet

SERVES 10 TO 12

This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.

1½ pounds Concord grapes (1-quart container)

¼ cup water

²
/
₃
cup Simple Syrup (Basics)

1½ tablespoons fresh lemon juice

1.
Prepare an ice-water bath; set aside. Combine the grapes and the water in a medium saucepan. Cook over medium-high heat until the liquid begins to bubble and the grapes start releasing liquid, about 4 minutes. Reduce heat, and simmer until the juices are dark purple and the grapes begin to break apart, about 3 minutes.

2.
Pass the mixture through a food mill and then through a fine sieve into a large bowl set in the ice bath; stir frequently until completely cool. Stir in the simple syrup and lemon juice.

3.
Transfer the mixture to an ice-cream maker, and freeze according to manufacturer’s instructions. Transfer to an airtight container, and store in the freezer until ready to serve, up to 2 weeks.

coffee ice cream affogato

SERVES 4

The word
affogato
means “drowned” in Italian; affogato al caffè is the name of a popular dessert in which hot espresso is poured over gelato just before it is eaten. The bitterness of the espresso acts as a pleasant counterpoint to the sweet creaminess of the ice cream. Liqueur intensifies the overall flavor. If you prefer, substitute very strong brewed coffee for the espresso.

1 pint best-quality coffee ice cream or gelato

4 ounces liqueur, such as sambuca, amaretto, or Frangelico (optional)

4 demitasse cups freshly brewed espresso

Just before serving, scoop the ice cream into 4 small bowls or large coffee cups. Divide the liqueur among 4 small glasses, if using; serve the liqueur and espresso alongside each bowl, and let each person pour them over the ice cream.

blackberry ice cream

MAKES ABOUT 2 QUARTS

Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

4 cups fresh blackberries

1
¹
/
₃
cups sugar

½ cup water

1 vanilla bean, split lengthwise and scraped

2 cups milk

6 large egg yolks

2 cups heavy cream

1.
Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until the sugar dissolves and the berries begin to fall apart, about 4 minutes.

2.
Remove from the heat. Pass the berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out ½ cup solids, and set aside; discard the remaining solids. Measure out 1¾ cups strained puree, and return it to the saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)

3.
Place the vanilla bean and scrapings in a saucepan, and add the milk. Bring to a gentle boil over medium heat, and remove from heat. Discard the vanilla pod.

4.
Prepare an ice-water bath, and set aside. Combine the egg yolks and the remaining
¹
/
₃
cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is pale yellow, 3 to 5 minutes.

5.
Using a measuring cup or ladle, slowly pour about ½ cup hot milk mixture into the egg yolk mixture, beating constantly on low speed until blended. Continue adding the milk mixture, about ½ cup at a time, beating until thoroughly combined after each addition.

6.
Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and hold a line drawn across the back of the spoon with your finger, 6 to 8 minutes.

7.
Remove from heat; add the reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover the bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.

8.
Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions; it should still be slightly soft. Stir in the reserved ½ cup blackberry solids and remaining 1 cup blackberries; spin a few times in the ice-cream maker to distribute evenly. Transfer the mixture to an airtight container, and place in the freezer until the ice cream is completely set, at least 4 hours and up to 1 week.

mango-lime granita

SERVES 4

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.

3 cups chopped ripe mango (about 3 mangoes)

1 cup water

Juice of 2 limes (about ¼ cup)

2 tablespoons sugar

1.
Place the chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.

2.
Pour the mixture into a 9 × 5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking the mixture every hour. Remove from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice. Return to the freezer until ready to serve. The granita can be stored in an airtight container in the freezer up to 2 weeks.

FIT TO EAT RECIPE
PER SERVING: 108 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 28 G CARBOHYDRATE, 4 MG SODIUM, 1 G PROTEIN, 1 G FIBER

espresso granita

MAKES ABOUT
³
/
₄
QUART

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

¼ cup ground espresso

2 cups very hot water

1 cup Simple Syrup (Basics)

1.
Place the espresso in a medium heatproof bowl, and pour the hot water over it. Let stand to extract as much flavor as possible without becoming bitter, about 30 minutes. The brew should be very strong; it will be diluted with the simple syrup.

2.
Strain through a fine-mesh sieve into a deep-sided 9 × 12-inch metal baking pan, and discard the espresso grounds. Add the simple syrup, and stir until well combined. Place in the freezer, uncovered, until the mixture is nearly set, at least 4 hours, whisking it every hour.

3.
Remove the mixture from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice. (If necessary, the mixture can be frozen overnight without whisking; remove it from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to soften before scraping.) Serve.