Bittersweet Chocolate Hazelnut Tartsjack Daniels Ice Cream Recipes

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BITTERSWEET CHOCOLATE AND HAZELNUT TARTLETS WITH JACK DANIEL'S ICE CREAM



Bittersweet Chocolate and Hazelnut Tartlets with Jack Daniel's Ice Cream image

Yield Makes 6

Number Of Ingredients 32

Sauce:
1 cup sugar
1/2 cup light corn syrup
1/3 cup water
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1/8 teaspoon salt
3/4 cup heavy whipping cream
1/3 cup strong brewed decaffeinated coffee
Ice cream:
1 1/3 cups whole milk
1 cup heavy whipping cream
1/2 vanilla bean, split lengthwise
3/4 cup (packed) golden brown sugar
5 large egg yolks
Pinch of salt
1 tablespoon Jack Daniel's or bourbon
Crust:
1 cup plus 2 tablespoons all purpose flour
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Filling:
1 1/3 cups toasted hazelnuts (about 7 ounces), husked, cooled
9 ounces bittersweet chocolate, chopped
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup whole milk
1/4 cup sugar
1 large egg
1 large egg yolk

Steps:

  • For 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). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • For ice cream:
  • 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). Stir until butter melts. Add cream and coffee; whisk to blend. Cool. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • 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.
  • For 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.
  • For 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.

GINEVRA IVERSON'S CHOCOLATE HAZELNUT ICE CREAM



Ginevra Iverson's Chocolate Hazelnut Ice Cream image

This recipe came to The Times from Ginevra Iverson, a chef and former owner of Calliope in New York. To make this luscious ice cream, she melts a few tablespoons of butter along with the gianduja (hazelnut-imbued chocolate) before whisking it into the custard. The only potentially tricky part is combining those two mixtures; the custard and melted gianduja need to be the same temperature, otherwise you could break the two emulsions and the whole thing will contract and curdle. Feel free to substitute plain old Nutella for the gianduja, and when folding the roasted hazelnuts in, mind the nut dust you sometimes get from peeling them.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 30m

Yield About 1 1/2 pints

Number Of Ingredients 10

3/4 cup hazelnuts
6 ounces gianduja (chocolate-hazelnut) paste (about 3/4 cup)
2 tablespoons unsalted butter
1 cup half-and-half
3/4 cup granulated sugar
Pinch salt
1 vanilla bean, split and scraped
6 egg yolks
2 cups heavy cream
Melted bittersweet chocolate, for serving (optional)

Steps:

  • Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet. Toast in the oven for 10 minutes, or until fragrant. Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and that's O.K.).
  • In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave. Keep mixture warm.
  • In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil. Stir occasionally.
  • Place egg yolks in a small bowl. Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks. Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly. Heat the custard through, but do not simmer. If you see curdled clumps in your custard, pass through a fine strainer before continuing.
  • While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature). Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream. Cover custard and transfer to the refrigerator to chill for at least 2 hours.
  • Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturer's instructions.
  • Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue). Serve at once or freeze.
  • To serve, drizzle with melted bittersweet chocolate.

MELISSA CLARK'S CHOCOLATE HAZELNUT ICE CREAM



Melissa Clark's Chocolate Hazelnut Ice Cream image

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 7

1 cup heavy cream
2 cups whole milk
1/4 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1 cup chocolate hazelnut spread (such as Nutella)
1 teaspoon vanilla extract

Steps:

  • In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Whisk chocolate hazelnut spread and vanilla extract into base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
  • Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 64 milligrams, Sugar 20 grams

NO-EGG HAZELNUT ICE CREAM



No-Egg Hazelnut Ice Cream image

I love to make ice cream with my ice cream maker, but I hate the hassle of making a custard base with all the extra egg yolks and heating and cooling times. This is a quick, easy, healthier alternative to making a custard base, and I actually prefer it because it is tastes lighter. You can vary the additives--here I use hazelnut liqueur and hazelnuts, but I'll post some other versions that I particularly like. I use skim milk because that's what I usually have around, but milk with more fat will give it a richer texture/flavor.

Provided by Ames Shaps

Categories     Frozen Desserts

Time 28m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups heavy cream
2 cups skim milk
3/4 cup sugar
1/4 cup hazelnut-flavored liqueur (such as Frangelico)
1/4 cup hazelnuts (coarsely chopped)

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.

DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM



David Tanis's Chocolate Hazelnut Ice Cream image

Homemade ice cream is fun to make all year round, especially now that many home ice cream machines use frozen cylinders instead of ice. For this rich, smooth ice cream, seek out top quality dark cocoa and chocolate. Hazelnuts with chocolate is a winning combination, but other nuts may be substituted; you may also omit nuts altogether.

Provided by David Tanis

Categories     snack, ice creams and sorbets, dessert

Time 5h

Yield 1 quart

Number Of Ingredients 8

2 ounces raw shelled hazelnuts, about 1/2 cup
3 cups half-and-half
3/4 cup turbinado sugar
2 tablespoons dark cocoa powder
2 ounces bittersweet chocolate, chopped
4 egg yolks
1/2 teaspoon kosher salt
1 tablespoon tapioca starch

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.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 128 milligrams, Sugar 22 grams

JACK DANIEL'S CHOCOLATE ICE CREAM



Jack Daniel's Chocolate Ice Cream image

Make and share this Jack Daniel's Chocolate Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h20m

Yield 1 quart

Number Of Ingredients 7

1 1/2 cups whole milk
1 teaspoon pure vanilla extract
1/4 lb good-quality bittersweet chocolate, chopped
1/3 cup Jack Daniels Whiskey
5 large egg yolks
1/2 cup sugar
1 cup cold heavy cream

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.

BITTERSWEET CHOCOLATE ICE CREAM



Bittersweet Chocolate Ice Cream image

From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid.

Provided by Melissa Clark

Categories     quick, ice creams and sorbets, dessert

Time 20m

Yield About a quart

Number Of Ingredients 6

2 cups heavy cream
1 cup milk
1/2 cup sugar
1/8 teaspoon kosher salt
8 ounces dark chocolate (preferably 72 percent cacao), roughly chopped
1 tablespoon rye, bourbon or rum

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.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 28 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 17 grams, Sodium 57 milligrams, Sugar 18 grams, TransFat 0 grams

HAZELNUT CHOCOLATE MOUSSE



Hazelnut Chocolate Mousse image

Hazelnut and chocolate have long been dessert partners, and it's easy to see why. They bring out the best in each other, as in this mousse, from Epicurious member Derrinl. If you don't have Frangelico, you can substitute Amaretto.

Yield Makes 6 to 8 servings

Number Of Ingredients 9

8 ounces whole hazelnuts
3 ounces cream cheese, at room temperature
1/2 cup hazelnut-flavored liqueur, such as Frangelico
9 ounces bittersweet chocolate, coarsely
chopped
2 large eggs
1 cup whole milk
1/2 cup sugar
1 cup heavy whipping cream

Steps:

  • Arrange a rack in the middle of the oven and preheat to 350°F. Arrange the hazelnuts in a single layer on a baking sheet and toast until golden, 10 to 12 minutes. Lay a tea towel out flat and transfer the hot toasted nuts onto it. Fold the edges of the towel over to cover the nuts and gently roll them to loosen the skins. Reserve about 1/4 cup nuts for the garnish and transfer the rest to the bowl of a food processor. Process the nuts, scraping the sides down, until a smooth paste forms, about 2 minutes.
  • In a large bowl, mix the cream cheese with a wooden spoon or rubber spatula until smooth. Add the liqueur and chocolate and set aside.
  • In a medium bowl, whisk together the eggs. In a medium pot over moderate heat, combine the nut paste, the milk, and sugar. Warm to just below the boiling point, then slowly whisk a few splashes of the hot milk into the beaten eggs. Add the warmed egg mixture to the pot and return to moderately low heat. Stir constantly, until it thickens and holds a slight ribbon when stirred, about 2 minutes.
  • Pour the hot egg-milk mixture into the bowl with the chocolate mixture and whisk until smooth. Nest the bowl in an ice water bath and stir until cool but still easy to stir, 5 to 8 minutes. (Or, chill the mixture in the refrigerator, stirring occasionally, until cool, about 45 minutes.)
  • Using a large wire whisk or an electric mixer, whip the cream until it holds distinct peaks. Fold about one-third of the cream into the chocolate mixture to lighten it, then gently fold in the remaining two-thirds until just incorporated. Transfer the mousse to individual dishes or 1 large serving dish and chill, loosely covered, at least 1 hour. Before serving, roughly chop the reserved 1/4 cup toasted hazelnuts and use them to garnish each portion.
  • The MOUSSE can be prepared and refrigerated, loosely covered, up to 1 day ahead.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Hazelnut     Gourmet

Number Of Ingredients 14

For torte
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup hazelnuts (about 4 ounces)
2/3 cup plus 3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt
Preheat oven to 375°F. Butter an 8 1/2-inch springform pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
For glaze
6 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup heavy cream
Garnish: finely chopped toasted hazelnuts
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Make torte:
  • In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
  • Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.
  • In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.
  • In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.
  • Make glaze:
  • Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
  • Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
  • Serve torte with whipped cream or ice cream.

HAZELNUT ICE CREAM



Hazelnut Ice Cream image

A delicious way to use hazelnuts. When served many people exclaim it is the best ice cream they have ever had. Much better than store bought, and much more creative too. Adapted from a great ice cream book.

Provided by MayaPamela

Categories     Frozen Desserts

Time 55m

Yield 1 quart

Number Of Ingredients 6

1/2 cup hazelnuts
2 cups half-and-half
2/3 cup sugar
6 egg yolks, beaten
1 cup heavy whipping cream
1 tablespoon Frangelico or 1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F.
  • Place hazelnuts in a baking pan and bake for about 10 minutes, until lightly toasted.
  • Place nuts on a cloth towel, wrap the nuts up, and rub them together until their papery skins come off.
  • Cool nuts.
  • In blender or food processor, grind nuts until are finely ground and start to release their oil but still have texture.
  • In a double boiler combine half-and-half and the nuts.
  • Cook over simmering water for 15 minutes.
  • Whisk sugar into the egg yolks.
  • Whisk some of the hot half-and-half mixture with the egg yolks return the egg yolk mixture to the pan and cook, stirring constantly, until the custard coats the spoon.
  • When done, place the pan in a pan of very cold water and stir until cool.
  • Stir the cream and Frangelico or extract into the mixture.
  • Cover and refrigerate overnight, or til thoroughly chilled.
  • Freeze in an ice cream maker following the manufactuer's directions.
  • Enjoy!

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