Vanilla Souffle And Ice Cream Recipes

VANILLA SOUFFLE AND ICE CREAM

Steps:

• Butter and sugar eight 6-ounce souffle dishes, including the rim of each dish. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings. Bring to a boil, and remove from heat. Cover, and let steep for 1 hour. Remove bean from milk, and reserve for another use.
• In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt. Add 1/2 cup steeped milk, whisking to combine and form a paste. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes. If the mixture begins to get lumpy, remove from heat, and whisk until smooth. Remove saucepan from heat.
• Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add egg yolks and vanilla extract to milk mixture, and whisk to combine. Transfer souffle base mixture to a shallow 1-quart container. Cover surface directly with plastic wrap to prevent a skin from forming. Set saucepan in the ice-water bath to cool completely. Refrigerate until ready to use.
• Remove souffle base from refrigerator, and bring to room temperature, about 1 hour.
• Preheat the oven to 375 degrees with rack in center. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high. Whip until egg whites are stiff and shiny.
• Gently fold egg whites into the souffle base in three additions. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes. Remove from oven, and dust with confectioners' sugar. Serve immediately with vanilla bean ice cream.

HOT FUDGE BROWNIE SOUFFLE WITH VANILLA ICE CREAM SAUCE

Steps:

• Position rack in center of oven and preheat to 450°F.
• Butter a 1-quart soufflé dish and sprinkle with sugar.
• Melt butter with chocolate, stirring until smooth.
• Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
• Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate - a few streaks of white may remain).
• Gently turn batter into prepared dish.
• Sprinkle lightly with sugar.
• Bake 5 minutes.
• Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
• Serve immediately with sauce.
• (and remember - A SOUFFLE WAITS FOR NO ONE).
• Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
• Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
• Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.