• 1 tsp lemon juice
• 1/4-1/2 tsp French coconut essence
• 3 cups heavy coconut milk
• 3/4 cup India Tree super-fine white cane sugar

 
In a heavy-bottomed pan make a sugar syrup with 3 cups water and the sugar. Start at low heat, then bring to a boil. Boil for a few minutes, then remove pan from heat, cover, and cool syrup to room temperature.
Combine coconut milk with 3 cups sugar syrup, lemon juice, and coconut essence. Mix well, then cover and refrigerate until cold. Transfer the mixture to an ice cream maker and process until the mixture is very white. The sorbet can be eaten right away, but if you prefer a more solid consistency, it will harden in the freezer in about 2 hours.

• 2 1/8 Cup filtered water
• 4 1/3 Oz. Cocoa Powder of your choice
• 7.75 Oz. Golden Baker’s sugar
• 1.75 Oz. 70% chocolate couverture of your choice

 

1) Heat the water and sugar to boiling in a heavy saucepan.

2) Make sure the chocolate is finely chopped if it is not in pistole form.

3) Add the chocolate and cocoa powder and whisk until thoroughly incorporated.

4) Cool in refrigerator and then freeze in your ice cream maker. You can add a couple of squirts of our orange, raspberry, coffee, or apricot essences and then serve a cookie with the matching flavor with the sorbet. The sugar cookie from Lucques on our website works very well.

The following technique is from Marcel Desaulnier’s "Desserts to Die For". We have found the process easy, we like the texture it produces, and no matter what ice cream recipe we have used, we have never had a failure. This is a basic (and very delicious) vanilla ice cream recipe, but the technique works for any recipe.

• 1/2 Cup superfine sugar
• 2 Cups WHOLE milk (yes, that’s what we said, and please don’t cheat!)
• 2 tsp. Neilsen-Massey Vanilla Bean Paste
• 3 Cups heavy (non-ultra pasteurized) cream
• 5 egg yolks

1) Heat cream, milk and half of the sugar in saucepan over medium high heat, stirring to dissolve the sugar. Bring to a boil.

2) While the cream is heating, place the egg yolks and the remaining sugar in the bowl of an electric mixer fitted with a paddle (very important!). Beat the eggs on high for 2-3 minutes, then scrape down sides and continue beating until thick and lemon colored. (At this point the cream should be boiling. If not, adjust mixer speed to low and continue to mix until the cream boils. The eggs must be well mixed BEFORE the boiling cream is added or they will develop undesirable lumps.)

3) Pour boiling cream into the beaten egg yolks and whisk to combine. Return mixture to the saucepan and heat over medium high heat, stirring constantly. Bring to temperature of 185 degrees F, about one minute. Chill, and when mixture is cold, freeze in an ice cream freezer following manufacturer’s instructions.

4) It’s so easy for such a delicious treat! If you’re adding fresh fruit, make sure that you have macerated it with sugar overnight, and add it just before the ice cream fully solidifies. Otherwise, you will have great ice cream with fruity ice cubes in it. 

Use the ice cream technique that Stephanie suggests in Cuisinette Recipes.  Use real  cream, not ultra pasteurized, and don’t substitute skim or low fat milk either.  If you are concerned about calories when you eat ice cream, just have a smaller portion.  A bit of Stephanie’s Hot Fudge sauce is quite nice with this  This particular marzipan is packed with so much flavor and texture that it is the only one we recommend for the ice cream.

• 1 cup whole milk
• 3 cups heavy cream
• 4 egg yolks
• 1/2 cup India Tree Superfine Sugar
• 6 oz Sicilian Organic Marzipan

 
Heat the heavy cream and milk in a copper saucepan or an aluminum one. Add the diced marzipan in this mixture. At the same time, in a mixer bowl, beat the yolks and sugar with the paddle beater.

By the time the cream mixture comes to a boil, the yolk mixture should be be thick and silky.  You will now take some of the hot cream mixture and add it to the yolk mixture to "temper" it.  Whisk as you are adding the hot mixture to the room temperature mixture. 

Pour back into the hot cream off the burner and then test with an instant read thermometer.  If your temperature reading is about 180 deg F, it is ready to be strained.  If it is below that, return to the heat until that temperature is reached.  Always stir with a wood spoon and not a whisk.

As with pastry cream, if you stir with whisk, you will get air bubbles which will make a rougher mixture when cooled.  Strain through a fine mesh chinois or hemispheric strainer and chill. 

If you desire a strong almond flavor, use our almond essence and taste.  Ice cream’s flavors are more pronounced when frozen.  When it is cool, churn in the ice cream freezer. 

This stuff is so good you’ll want to eat it with a spoon! As with any of our chocolate recipes, feel free to experiment with different chocolate varieties to suit your own taste.

• 1 tsp of vanilla or Amaretto (Stephanie’s personal favorite)
• 1½ cup heavy cream
• 1¾ cup India Tree superfine sugar
• 4 oz Cluizel Maralumi Noir chocolate
• 4 oz Cluizel Maralumi milk chocolate
• 4 oz Valrhona cacao pâte, cut into pieces
• 6 oz unsalted butter, cut into pieces
• pinch of salt

 
1) Melt the butter and chocolates slowly over medium heat until just melted.

2) Gradually stir in sugar so that it dissolves.

3) Add cream, blend well, and turn heat down to low, stirring until sauce is very thick, smooth, and glossy. This takes only minutes to thicken. Do not over cook!

4) Add salt and remove from heat.

5) Allow to cool briefly and add vanilla or Amaretto. Serve warm. Makes about 5 cups or enough for several sundaes.

An extra jar or two of this on hand makes a great impromptu hostess gift. You can make a double batch, and pour the excess into sterilized hot jars with sealing lids just like jam.  The sauce will keep in these jars, (unopened and unrefrigerated) for up to six months.