French Silk Ice Cream Recipes

FRENCH SILK ICE CREAM

Steps:

• Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
• In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
• Add the milk, cocoa powder, and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
• Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
• Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
• Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon or spatula. This should take a few minutes.
• Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
• Add ⅓ cup of the chopped chocolate, reserving the rest for later. Stir until melted.
• Add the heavy cream and vanilla extract and stir to combine.
• Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.
• To make the vanilla mousse, add the softened cream cheese and granulated sugar to a small bowl. Beat until smooth.
• Add the vanilla extract and mix until combined.
• Add the cold heavy cream and beat until light and fluffy, about 2-3 minutes. Refrigerate until ready to use.
• Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
• In the last two minutes, add the remaining chopped chocolate and churn until evenly distributed.
• Spoon half the chocolate ice cream into a shallow container or a loaf pan. Dollop half of the vanilla mousse on top of the chocolate and use a knife or skewer to lightly swirl it into the ice cream. Repeat with remaining ice cream and vanilla mousse. Top with additional chocolate chunks if you'd like.
• Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.

FRENCH SILK PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
• Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes.
• Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes.
• Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

FRENCH SILK CHOCOLATE PIE I

Steps:

• Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
• Refrigerate at least 2 hours before serving.

FRENCH SILK ICE CREAM ROLL

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with foil or waxed paper; grease with shortening. In medium bowl, mix flour, 1/4 cup cocoa, the baking powder and salt; set aside.
• Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in granulated sugar on low speed. Beat in water and 1 teaspoon vanilla. Gradually mix in flour mixture, beating just until batter is smooth. Pour into pan, spreading batter to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges of cake if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
• Unroll cake, leaving end of cake rolled up; remove towel. Quickly spread ice cream over cake, pushing ice cream up into rolled-up end of cake. Roll up and place seam side down on piece of foil.
• Beat butter, powdered sugar, baking chocolate and 1/2 teaspoon vanilla in medium bowl on low speed until blended. Gradually beat in milk until light and fluffy. Frost cake roll with frosting. Sprinkle with additional cocoa. Store covered in freezer.

FRENCH SILK CHOCOLATE PIE (OR PARFAIT)

Steps:

• Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
• Cool.
• Melt 1 ounce baking chocolate (See NOTE below).
• With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
• (This step is very important to the final texture of this dessert).
• Add melted chocolate and vanilla extract and mix well.
• Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
• Pour into baked pie crust.
• Garnish with shavings from the 1/2 ounce chocolate square.
• Or melt chocolate and drizzle over the pie.
• Chill at least 1-2 hours or until well set.
• Because this is very rich, cut into at least 12 slices.
• This pie freezes well for up to 3 months.
• Just thaw several hours in the refrigerator and serve.
• For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
• NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
• It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
• Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.