Bittersweet Chocolate Hazelnut Tartsjack Daniels Ice Cream Recipes

Steps:

• Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
• Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

Steps:

• Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
• Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
• Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.

Steps:

• Combine cream and milk in a large bowl. Add sugar and stir until dissolved.
• Add hazelnut liqueur (here is where I would taste--add more liqueur or sugar to your liking).
• Stir in chopped hazelnuts.
• Add mixture to ice cream maker and process according to directions (takes 20-30 minutes in my ice cream maker). Freeze for 4 hours or overnight before serving.

Steps:

• In a sauce pan sift cocoa and sugar add the whipping cream and half and half with wire whisk whisk well.
• Add the chocolate and heat over medium high heat stirring constantly until chocolate is melted.
• Remove from heat and set aside.
• In a large mixing bowl whisk eggs until frothy, add 1/4 of the hot chocolate mixture whisking constantly, add this to the chocolate mixture whisk well.
• Stir over medium high heat for 4-5 minutes until chocolate coats back of a spoon.
• Pour into a metal bowl and set the bowl in a bowl of ice water to chill while cooling In a sauce pan add the whiskey and ignite (please dont burn yourself).
• Stir the whiskey into the chocolate mixture.
• Once cooled place in ice cream maker freeze according to manufactures directions.

Steps:

• In a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
• Remove from the heat, add vanilla, cover, and let steep for 20 minutes.
• Meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
• In a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
• Pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
• Strain the custard through a fine-mesh strainer into a clean bowl and let cool.
• Stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
• Freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.

Steps:

• In a saucepan over medium-low heat, simmer cream, milk, sugar and salt, stirring occasionally until sugar dissolves.
• In bowl of a food processor, pulse chocolate until finely chopped. Add one cup hot cream mixture and process until smooth.
• Transfer to a large bowl. Slowly pour in remaining hot cream mixture and the rye, whisking constantly. Place bowl in refrigerator or set in an ice bath to chill.
• When cold, pour into bowl of an ice cream machine and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30 minutes.

Steps:

• PREPARE SAUCE:
• Stir sugar, corn syrup, and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
• Increase heat to high and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.
• Remove from heat and immediately add butter and salt (mixture will bubble vigorously). BE CAREFUL!
• Stir until butter melts; add cream and coffee; whisk to blend.
• Cool.
• * DO AHEAD: Can be made 3 days ahead. Cover and chill.
• PREPARE ICE CREAM:.
• Mix milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
• Bring milk mixture to simmer; remove saucepan from heat and let steep 15 minutes.
• Whisk sugar, egg yolks, and pinch of salt in medium bowl.
• Gradually whisk milk mixture into egg mixture; return to saucepan.
• Stir over medium heat until thickened slightly and finger leaves path when drawn across spoon, about 4 minutes (do not boil).
• Strain into another medium bowl.
• Stir in Jack Daniel's; cover and chill custard until cold, at least 5 hours.
• Process custard in ice cream maker according to manufacturer's instructions.
• Transfer ice cream to container, cover, and freeze.
• **DO AHEAD: Can be made 1 day ahead. Keep frozen.
• PREPARE CRUST:.
• Blend flour, sugar, cocoa powder, and salt in processor.
• Add butter; using on/off turns, process until coarse meal forms.
• Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry.
• Form dough into ball; flatten into disk.
• Wrap in plastic and chill dough 1 hour.
• *** DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 350°F
• Divide dough into 6 equal portions.
• Press 1 dough portion onto bottom and up sides of each of six 4 1/2x1/2- inch tartlet pans with removable bottoms.
• Freeze crusts 30 minutes.
• Bake crusts until dry and set, about 15 minutes; cool completely.
• PREPARE FILLING:
• Preheat oven to 350°F
• Grind nuts in processor until paste forms.
• Transfer to bowl.
• Add chocolate and salt to bowl.
• Bring cream and milk just to boil in small saucepan; pour over chocolate mixture in bowl.
• Whisk until chocolate melts.
• Cool to room temperature, stirring occasionally.
• Add sugar, egg, and egg yolk; whisk until smooth.
• Pour filling into cooled tartlet crusts, dividing equally.
• Bake until filling is set and some small cracks appear on surface, about 15 minutes; cool.
• ****DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
• Remove pan sides from tartlets.
• Place 1 tartlet on each of 6 plates.
• Serve with scoop of ice cream and drizzle with sauce.