OK, here's the deal.

My plan was to make Basic Chocolate Ice Cream. Ingredients:

8oz baking chocolate
3 cups light cream
1/2 cup sugar

The chocolate was melted in with the cream and sugar, and then the whole
thing was cooled. I was ready to make the ice cream. Now the ice cream maker
doesn't work. I'm not sure what's up, that's another topic.

The question is, what do I make with the above mixed-together ingredients,
other than chocolate ice cream? Recipes cheerfully solicited.

Many thanks!


--
Warm Regards,

Claire Petersky
Home of the meditative cyclist:
http://home.earthlink.net/~cpetersky/Welcome.htm
Personal page: http://www.geocities.com/cpetersky/
See the books I've set free at:
http://bookcrossing.com/referral/Cpetersky

Claire Petersky wrote:
>
> The question is, what do I make with the above mixed-together
> ingredients, other than chocolate ice cream? Recipes cheerfully
> solicited.
>
> Many thanks!

Could you add some gelatin to make pudding?

rona

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Rona Yuthasastrakosol wrote:
> Claire Petersky wrote:
>>
>> The question is, what do I make with the above mixed-together
>> ingredients, other than chocolate ice cream? Recipes cheerfully
>> solicited.
>>
>> Many thanks!
>
> Could you add some gelatin to make pudding?
>
> rona

That would be cornstarch, if you want pudding.

I've never made chocolate custard, but perhaps you could look into the
proportions for that....for quiche, it's usually one egg per half cup of
cream. Try beating in some eggs and cook it in a bain marie? Or perhaps
chocolate bread pudding?
--
Janet

Dear Artemesia! Poetry's a Sna/Bedlam has many Mansions:have a
ca/ Your Muse diverts you, makes the Reader sad:/ You think your
self inspir'd; He thinks you mad.

My standard custard is three eggs/two cups milk/ one quarter cup sugar/
35 min in a water bath at 325 and let sit to cool...you can adapt your
cream mixture and try baking it.

makes a great sauce for icecream, cake, desserts, etc.
Add a bit of liqueur or vanilla...yum.
Store in the fridge for a week or so if it lasts that long.

Claire Petersky wrote:

>OK, here's the deal.
>
>My plan was to make Basic Chocolate Ice Cream. Ingredients:
>
>8oz baking chocolate
>3 cups light cream
>1/2 cup sugar
>
>The chocolate was melted in with the cream and sugar, and then the whole
>thing was cooled. I was ready to make the ice cream. Now the ice cream maker
>doesn't work. I'm not sure what's up, that's another topic.
>
>The question is, what do I make with the above mixed-together ingredients,
>other than chocolate ice cream? Recipes cheerfully solicited.
>
>Many thanks!
>
>
>
>

"Patrick Porter" > wrote in message
...
> My standard custard is three eggs/two cups milk/ one quarter cup sugar/
> 35 min in a water bath at 325 and let sit to cool...you can adapt your
> cream mixture and try baking it.

OK, Patrick, so assume I'm really stupid here.

Since I've got three cups cream, I figure that means I should try maybe four
or five eggs. So I beat the eggs, and add them to the mixture? And then I
pour the mixture into custard cups? The oven is pre-heated to 325? I put the
custard cups in some sort of pan with some amount of water (how much?) at
this temp and bake for 35 minutes.

Right?

Thanks.


--
Warm Regards,

Claire Petersky
Home of the meditative cyclist:
http://home.earthlink.net/~cpetersky/Welcome.htm
Personal page: http://www.geocities.com/cpetersky/
See the books I've set free at:
http://bookcrossing.com/referral/Cpetersky

Yes, Claire---thats about it. Have it for dessert. You can bake it in a
larger pan with day-old croissant pieces torn up and soaked in the
mixture and it becomes chocolatey bread pudding.

OK, so I gave it a try. Proof will be in the pudding tonight after dinner!


--
Warm Regards,

Claire Petersky
Home of the meditative cyclist:
http://home.earthlink.net/~cpetersky/Welcome.htm
Personal page: http://www.geocities.com/cpetersky/
See the books I've set free at:
http://bookcrossing.com/referral/Cpetersky