A couple Cool Ice-Cream Treats for your guests to enjoy...
Apple Butter w/ Ginger Choco Ganache
Ingredients:
- 1 pint vanilla ice cream
- 1/3 cup apple butter
- 4 ounces bittersweet chocolate, chopped
- 1/3 cup heavy cream
- 2 tablespoons finely grated fresh ginger
- Gingersnaps, for serving
Preparation:
- Soften the vanilla ice cream in the microwave at high power for 10 seconds. Transfer the softened ice cream to a medium bowl and flatten it with a rubber spatula. Spread the apple butter on top and fold the ice cream over the apple butter 2 or 3 times. Freeze the ice cream until it is firm, about 40 minutes.
- Meanwhile, in a microwave-safe bowl, melt the chopped chocolate at high power in 10-second bursts. Whisk the heavy cream into the chocolate. Put the grated ginger in a fine strainer set over the chocolate ganache and press to extract as much of the ginger juice as possible. Whisk the ginger juice into the chocolate ganache.
- Scoop the apple-butter ice cream into bowls, drizzle with the ginger-chocolate ganache and serve with gingersnaps.
Vietnamese Coffee w/ Crushed Peanut Brittle
SERVINGS: 4
Ingredients:
- Peanut Brittle (as much or as little as you wish)
- 1/2 teaspoon cinnamon (may edit portion to taste)
- 1 teaspoon kosher salt
- 3/4 cup sweetened condensed milk
- 2 tablespoons instant coffee mixed with 1 1/2 teaspoons of hot water
- 1/2 cup heavy cream
- 2 pints vanilla ice cream
Preparation:
Place desired portion peanut brittle in food processor and break up into 1/4 inch crumbles.
In a medium bowl, whisk the sweetened condensed milk and cinnamon with the dissolved instant coffee. In another medium bowl, using an electric mixer, beat the heavy cream with the remaining 1 tablespoon of sugar at high speed until softly whipped.
Scoop the ice cream into 2-4 bowls and drizzle with the milky coffee. Sprinkle with the crushed peanut brittle and top with a generous dollop of whipped cream. Garnish with the reserved pieces of peanut brittle and serve at once.
