[net.cooks] Chocolatier info, and Bailey's ice cream recipe

chuqui@nsc.UUCP (Chuq Von Rospach) (10/12/85)

I've gotten a number of requests for the subscription info for Chocolatier
Magazine, and a few hopeless moans for the Bailey's Ice Cream recipe. Well,
here goes:

Subscriber Service:
    Chocolatier,
    P.O. Box 333
    Mt. Morris, IL 61054
    (815) 734-4151
    Rate: It was $10 for one year as a quarterly, it is now bimonthly but
    I don't know what the new rate is... 


And now the recipe.... (from Volume 1, #5)

Baileys Irish Cream Chocolate Chip Ice Cream (difficulty 1 * out of five)

    Yield: 1 half gallon
    Preparations time: 30 minutes plus freezing

    Ingredients:

    2 1/2 cups heavy cream
    3 large eggs, separated
    3/4 cup sugar
    1 teaspoon vanilla extract
    1/4 cup Bailey's Irish Cream
    4 ounces semisweet chocolate, melted and kept warm

    1. In a large bowl, whip 2 cups of the heavy cream until soft peaks
    form. Refrigerate.

    2. In a double boiler, over simmering water, combine the egg yolks,
    sugar, vanilla, and the remaining 1/2 cup heavy cream. Whisk until the
    mixture is hot and the sugar is dissolved, about 8 to 10 minutes.

    3. Fill a medium bowl halfway with ice and water and set it on a wet
    towel. Pour the hot sugar mixture into a smaller bowl and place the
    bowl in the ice bath. Spin the warm bowl and stire with a rubber
    spatula, until the yolk mixture becomes thick and very cold.

    4. Stir in the Bailey's Irish Cream. Add the warm melted chocolate, and
    using a spatula, quickly incorporate it into the yolk mixture (the
    chocolate will clump into small chips). Keep the mixture in the ice
    bath and set aside.

    5. In a large bowl, beat the egg whites until they form stiff peaks.
    Gently fold the whites into the refrigerated cream.

    6. Pour the chocolate mixture over the egg white mixture and fold
    together carefully.

    7. Pour the mixture into a 2 to 3 quart aluminum bowl or a rectangular
    dish and freeze, about 8 hours, until firm. Remove from the freezer
    about 5 minutes before serving...

Now aren't you sorry you asked???? *grin*

chuq


-- 
:From the caverns of the Crystal Cave:  Chuq Von Rospach 
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