Fudge Swirl Cheesecake Ice Cream

Well, I guess it is official when it comes to chocolate.  There is one person at work that states they do not like the taste of chocolate.  In most people's opinion, they are really missing out on a lot of wonderful desserts.  For some, eliminating chocolate from desserts would be like eliminating water from the ocean.

Between the food allergies and the person that does not like chocolate, finding that perfect dessert that would meet with everyone's approval is not an easy task.  However, majority does rule, so there was one person that was left out of the ice cream tasting at work.

This recipe comes from a resource book that is packed with lots of frosty desserts, but this one did sound interesting.  I have seen a lot of recipes that use different dairy products in ice cream but the the choice of cream cheese is still the most appealing.

The ice cream froze up nice and hard, not like grandma's runny homemade vanilla.  The cream cheese ice cream is rich as tasty as is. However, the extra flavor and texture added with the fudge swirl and graham cracker crumbs really compliments the cream cheese.  Definitely a very sweet way to celebrate the start of summer. Makes about 1 1/4 pints with some fudge left over.

Fudge Swirl Ice Cream
adapted from 500 Ice Creams, Sorbets and Gelatos

Ingredients/Fudge Sauce
1/4 cup light corn syrup
1/4 cup light brown sugar
1/4 cup unsalted butter
1/4 tsp vanilla extract
1/4 cup heavy cream
1/4 cup semi sweet choc chips

Ingredients/ Ice cream
1 cup heavy whipping cream
2 egg yolks
4 tbs melted butter
1/2 cup graham cracker crumps
8 oz package of cream cheese
1/3 cup sugar
juice and zest of 1 lemon or 3 tsp vanilla extract

For the fudge sauce, place corn syrup, brown sugar and butter in a small sauce pan.   Place over heat and let the mixture cook.  The sugar will dissolve and the mixture start to bubble.  Keep cooking until the consistency changes to a thick fudge type of consistency.

Take pan off of heat and stir in the remaining ingredients.  Stir until the chocolate melts and mixture is very smooth.  Let cool to room temperature.

To make the ice cream, start by making sure that your ice cream maker is ready.  Some require ice bags or frozen items to help keep things cool. In a medium size bowl, beat the whipping cream until thick and frothy.  Then add with egg yolks, sugar, zest,  and cream cheese. Beat ingredients together until smooth.  Pour into an ice cream maker and follow manufacturers instructions.

While that is getting cold, mix the melted butter with the graham crumbs.  When the ice cream maker process is complete, put ice cream in a storage container. Pour in the crumbs and the fudge sauce.  Then stir lightly to make sure that the flavors are mixed in just enough to make a swirl. You do not want fudge ice cream. Freeze until firm.

Notes and Tips:
1. feel free to add almonds to this recipe or eliminate the fudge and graham and use 1/2 cup of fruit (chopped strawberries, blueberries)
2. I did not use the juice and zest, just the vanilla extract but it is a great addition to use with fruit.
3. The ice cream is rich, so one serving will do for most people.  I made 2 batches for about 1 dz people.
                                **LAST YEAR: Croissant Pockets with Apricot and Brie**

Cappuccino Torte

Since I have been baking things and bringing them to work there has been one person that has not been able to enjoy any of them and that is someone that is allergic to nuts.  There are tons of desserts with nuts but I had a hard time finding something without.  Most of them I ran across were very plain.  However, I ran across this particular delectable recipe that I could not pass up.

I changed the crust recipe to just a graham crust because the original did have nuts in it.  The recipe below does include the original for the crust.

The rich confection below is made up of two layers, one of fudgy chocolate and the other of a creamy cappuccino blend.  Then the torte is laden with whipped cream and grated chocolate.  This one is sure to impress family and friends.

Cappuccino Torte
adapted from Bon Appetit

Crust
5 tbs melted cooled butter
4 whole graham crackers
pinch of salt
1/4 cup of sugar
1/2 cup slivered almonds
1/2 cup chopped walnuts

Fudge Layer
1/2 cup or one stick unsalted butter, cut into 8 cubes at room temp
2 cups heavy whipping cream
1 lb of semi sweet chocolate ( finely chopped)
2 tbs light corn syrup

Cappuccino Buttercream Layer
1 tbs instant espresso powder
2 1/2 cups brown sugar, packed
4 oz unsweetened chocolate, chopped
1 tsp hot water
1/2 cup water
6 egg yolks
1 1/2 cups or 3 sticks butter, room temp

Coffee Whipped Cream
1 1/4 cups chilled whipping cream
1/2 tsp vanilla extract
2 tbs powdered sugar
2 tsp instant espresso powder
2 oz semisweet chocolate, grated

Prepare a 10 inch springform pan by buttering all the interior.  Preheat the oven to 350 degrees. Grind the graham crackers into a powder using a food processor.  Add the nuts, sugar and salt and pulse on and off until the mixture turns into coarse crumbs.  Put the butter in and continue to process until all is evenly distributed.

Press the mixture evenly into the bottom of the spring form pan. Bake for about 15 minutes or until edges start turn a darker hue.  Remove and let cool.  Turn off oven.

To make the first layer, which is the fudge layer,  pour cream in a heavy saucepan and let come to a boil. Then turn the temperature down low.  Mix in the chocolate until all is melted and smooth.  Remove from heat and stir in corn syrup.  Taking one cube of butter and stir.  Continue to add butter, one piece at a time until all is mixed in.  Remove from heat and let cool 20 min. Pour the fudge into the prepared pan and place in refrigerator to cool for 2 hours. After the two hours, start on the next layer.

In a small bowl, dissolve the espresso powder in the tsp of hot water.  Also, melt the unsweetened chocolate in a double boiler.  Set both aside.

For the cappuccino layer, place sugar and 1/2 cup of water in a heavy saucepan over low heat.  Stir until the sugar dissolves and avoid scraping sides of the pan.  Then turn the temperature up to medium and  let come to a boil for 2 minutes.  Remove from heat.

Using a stand mixer, beat the egg yolks at high speed for 3 minutes.  Yolks should be lighter in color and thicker than the original.  Leave the mixer running and pour a slow, steady stream of the sugar water into the egg yolks. Do not scrape sides of bowl.  Run mixer for about 12-15 minutes.  Then change to medium speed and add one tablespoon of butter.  Continue to mix as each single tablespoon is tossed into the batter one at a time.

With the mixer on low, stir in the espresso mixture as well as the melted chocolate until blended.

Take the torte from the refrigerator and pour the cappuccino layer on top.  Lay a piece of wax paper on top and refrigerate overnight.

The next morning, run a knife around the inside edge of the pan to loosen the torte.  Release the pan sides.  Place back in the fridge.

Prepare the coffee whipped cream by mixing 1 tbs of whipping cream into a bowl with the espresso powder and the vanilla extract. Stir until the powder dissolves.  Pour the rest of the cream into a separate bowl and beat for 30 seconds. Add the espresso mixture and powdered sugar.  Beat until it forms firm peaks.

Take torte out of the refrigerator and cover sides and surface with 2/3 of the whipping cream.  Press grated chocolate around the sides.  Then use the remaining whipped cream to pipe rosettes around the top edge.  Feel free to garnish the top with chocolate curls and/or chocolate covered coffee beans.
                           **LAST YEAR: Chocolate Yam Cake*

Lemon Butter Fudge

I have been wanting to make some fudge for awhile but I have always thought it to be a difficult task.  Remembering my childhood days of having to assist in the hand beating of the batter was not something I relished.  Then my thermometer was nowhere to be found (perhaps a subconscious means of fudge aversion).  However, I finally broke down and bought a new digital thermometer with the intention of making fudge.

When thumbing through a recipe book, there was a section on "exotics fudges", which did catch my interest.  Most of the recipes were not unique flavors, but had a unique ingredient-goat's milk.   Then I found the lemon butter fudge recipe, unique in flavor but no goat's milk.

Since I liked lemon cream filled candy, I thought this would be an unusual treat that would be enjoyed by many people. Also the recipe had a option of including nuts which made it even better.

Now with technology and good equipment like a food processor, that wretched task of beating by hand was out of the picture!  For my first time making fudge, I was pleasantly surprised at the results. My biggest fear was graininess or that it would not set up.  However, in the end my hesitation was just delaying something that was actually a fun project with delicious results. I am a fan of lemon and citrusy things so the tart flavor and creamy texture definitely scored in my book.  Also, I included pecans which added another tasty layer of flavor and crunch. This recipe makes 1 pound of fudge.

Needless to say I am gifting these up for a few special people. Giving gifts for no special reason is always fun!

Lemon Butter Fudge
adapted from Oh Fudge by Lee Benning

Ingredients
4 tbs butter (do not use margarine)
2 cups granulated sugar
1 tbs 1 1/2 tsp lemon juice
1 inch by 2 inch piece lemon zest
1/4 tsp salt
1/2 cup evaporated milk

Optional Ingredients
1/2 to 1 tsp lemon extract
1/2 cup chopped nuts
4 drops yellow food coloring

Prepare your thermometer by placing it in a glass of hot water so it will be pre-warmed.  Take a 2 quart sauce pan and butter the upper 2/3 of the sides of the inside of the pan.  Fill a glass with water and ice.  Also, fill the sink full of cold water to a depth of 1 1/2 inches.

Grease the inside of a 5X10 inch pan and line with parchment paper in bottom and two opposite sides with overhang.  Place the butter in the freezer.

Place all ingredients in the saucepan with the exception of butter and the list of optional ingredients. Put saucepan over low heat and stir constantly with a wooden spoon until the sugar is dissolved.  The spoon should glide smoothly over the inside bottom of pan with no grittiness.

Increase the heat and let mixture come to a boil.  Use a pastry brush dipping in hot water to wash down the sugar crystals on the inside edges that precede the batter.  Place pre-warmed thermometer in candy and reduce heat but maintain boil.  Once thermometer registers between 236 to 244 degrees Fahrenheit, test by placing a drop in ice water.  It should hold shape until the heat from your fingers start to flatten it and it has a slightly chewy texture.

Once it is at the correct consistency, take saucepan and place in the sink of cold water.  Then drop in frozen butter. Do not stir.  Leave thermometer in candy and wait until it cools down to a temperature of 110 degrees and develops a skin on top.

Pour mixture into food processor, take out zest and add two optional ingredients-the food coloring and lemon extract.  Place the cover over the food processor and leave the feed tube uncovered so steam can escape.   Turn on food processor and run for 3 minutes and let rest for 1 minute.  Repeat this process until the fudge thickens and loses it sheen.  It will become lighter in shade and then stiffen.  For me the true indicator was when the batter did not flow back to the center when the machine was shut off.  It left about a 3/4 inch gap.  This process took about 12 minutes.

Once the right consistency is achieved, mix in the nuts.  Then pour into the prepared pan and let cool.  Once cool, pull on parchment paper to take out of pan and cut into desired shapes.  Then it is ready to serve.  Cover tightly and refrigerate to store.

Tips and Notes:

1. This does give your food processor a work out, it did get very warm.
2. My mom used to serve 1 inch by 1 inch pieces of fudge, these pieces are between 1/2 to 3/4 an inch thick
3. You can use a towel dampened with cold water to place around the outside of the processor bowl to speed up the thickening process of the candy.
4.  I did not take out the zest and let the food processor grind it up to blend into the fudge
5.  Taste batter before opting for the lemon extract, for strength of flavor is a personal preference
6.   I monitored the progression of the candy changes in the consistency by periodically stopping and watching the movement of the batter when machine was of as well as tasting and getting a "mouthfeel" of the texture.
7. Once batter is in pan, it sets up fast, so do not delay in spreading it out.
8. Statement from recipe says"not easily doubled but can be frozen"
                      LAST YEAR:Jalapeno Cheese Squares**

    

Chocolate Phantoms

These cookies are definitely on the rich dark side of chocolate.  I bought some specialty chocolate that was 70% cocoa and used it in this recipe, so these are very intense.    This recipe has its good and its bad, however there is no mistaking the great chocolatey taste.  I would say that these are as close as you are going to get to actual fudge in the form of a cookie.

The down side of these is that they only last for a few days.  Also, since the batter is made with very little butter, it sets up very fast and gets hard to deal with near the end of the baking session.  It actually turns into a hard fudge consistency. The recipe states to use a heaping teaspoon for the dough, yet the macadamias are left whole in the batter which makes that size difficult.  Chopping the nuts into quarters would make things easier. The up side is that due to their richness, they go a long way.  Also, they are less difficult to make than fudge.  This recipe makes about 5 dz  ( 1 1/2 inch) cookies.

As a side note, Easy Foodsmith has been kind enough to pass the "blog on Fire Award" to me.  If you are wondering about this blog, let me fill you in on a typical dinner at her place: pom limeade, saffron chicken tikka, chickpea salad with pomegranate and twisted potato bread.  Lastly, a slice of chocolate banana zebra cake for dessert!  While you probably cannot eat there, you sure can find some great recipes to prepare and enjoy at your house.  So stop in and visit Easy Foodsmith .

Chocolate Phantoms
adapted from Rose's Christmas Cookies

Ingredients
8 oz of bittersweet or semisweet chocolate bars
1 1/2 cups semisweet chocolate bars, chopped
1 1/2 cups unsalted macadamia nuts
2 eggs
1 tsp vanilla extract
2 tbs unsalted butter
1/4 tsp baking powder
3 tbs flour
1/2 cup sugar

Preheat the oven to 350 degrees,  Line baking sheets with parchment paper.

In a small bowl, sift together the flour and baking powder.  Set aside. Prepare a double boiler with water and place over medium heat.  Fill the top section with the chocolate bar pieces and the butter.  Stir until both the butter and chocolate are melted and blended.  Remove the bowl from the heat.

Fill another bowl with the sugar, eggs and vanilla extract.  Beat for about 15 seconds until it is a creamy consistency.  Slowly pour the melted chocolate into the batter and beat.  Once all the ingredients are well blended, fold in the sifted ingredients.  Lastly, stir in the chocolate chips.

Drop batter by heaping teaspoons onto baking sheet measuring about 1 inch wide.  Also, they should be and mounded as high as possible and placed about 1 1/2 inches apart.  Place in oven and bake for 6 minutes.  Rotate pans (top to bottom, front to back) and bake for an additional 3-4 minutes.

They will come out of the oven very soft and have to cool completely on the pans.  Remove from pans and serve.
                        **LAST YEAR: Inside Out Burgers**