Chocolate Velvet Cheesecake

Ice Cream - Simple Syrup
Added on: 15-Dec-2009 Hits: 16
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Recipe Text:

Simple Syrup:

4 cups sugar
4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart

Custard Ice Cream Base:

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that the jar be well
sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the
granulated in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved
and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of
the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly.
Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon,
about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as
directed in the specific recipes. Stir in the nuts.
Makes 1 quart.