*  Exported from  MasterCook II  *
 
                           Cappuccino Malt Float
 
 Recipe By     : webmaster@godiva.com
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Godiva                           Beverages
                 Chocolate                        Company
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Cappuccino Ice Cream-----
    2      Cups          Heavy Cream
    2      Cups          Half And Half
      2/3  Cup           Granulated Sugar -- divided
      1/3  Cup           Espresso Beans -- freshly ground
    2                    Cinnamon Sticks -- broken in half
    2      Tablespoons   Unsweetened Cocoa Powder -- (alkalized)
    8      Large         Egg Yolks
    1      Pinch         Salt
    1      Teaspoon      Vanilla Extract
                         -----Assembly-----
    1      Cup           Heavy Cream
    1      Tablespoon    Granulated Sugar
      1/2  Teaspoon      Vanilla Extract
    4      Cups          Milk
      1/2  Cup           Malt Powder
    1      Cup           Chocolate Syrup -- (fx. Fox’s U-Bet)
                         -----Garnish-----
                         Chocolate Shavings
                         Dark Chocolate Espresso Beans
 
 Make the cappuccino ice cream:
 
  1. In a medium saucepan, heat the cream, half-and-half, 1/3 cup of
  the granulated sugar, espresso, and cinnamon over medium heat,
  stirring constantly, until the sugar is dissolved. Increase the
  heat to high and bring the mixture to a gentle boil. Place the
  cocoa powder in a small bowl. Add 2 to 3 tablespoons of the hot
  cream mixture to the cocoa and stir well to form a smooth paste.
  Return the cocoa powder mixture to the saucepan and whisk until
  smooth. Remove the saucepan from the heat, cover, and allow to
  infuse for 10 minutes.
 
  2. In a medium bowl, whisk the egg yolks, the remaining 1/3 cup
  sugar, and salt until blended.
 
  3. Strain the hot cream mixture through a cheesecloth-lined sieve
  into a medium, heavy saucepan. Bring the mixture to a gentle boil.
  Remove the saucepan from the heat. Gradually whisk about 1
  cup of  the hot cream mixture into the beaten egg yolks until blended.
  Return this mixture to the saucepan. Continue cooking over
  medium-low heat, stirring constantly with a wooden spoon, for 2 to
  4 minutes, or until the custard has thickened slightly. It is done
  when you can run your finger down the back of the custard-coated
  spoon and a path remains for several seconds. Do not allow the
  custard to boil.
 
  4. Remove the pan from the heat and immediately strain through a
  fine-meshed sieve into a stainless steel bowl. Place the bowl over
  a larger bowl of ice water and stir the custard for 5 to 10
  minutes, or until cool. Stir in the vanilla. Remove the bowl of
  custard from the bowl of ice water. Cover the surface of the
  custard with plastic wrap and refrigerate for at least 6 hours, or
  overnight until very cold.
 
  5. Scrape the chilled custard into the container of an ice cream
  maker and freeze according to the manufacturer’s instructions.
  Transfer the ice cream to a medium bowl. Cover the surface of
  the ice cream with plastic wrap and cover the bowl tightly with
  aluminum foil. Freeze the ice cream overnight.
 
 Assemble the cappuccino malt floats:
 
  1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
  with the wire whip attachment, set at medium-high speed, beat
  the cream, sugar, and vanilla until it forms slightly stiff peaks.
  Fill a pastry bag fitted with a star tip (such as Ateco #6) with
  the cream and refrigerate until ready to use.
 
  2. In a blender, combine 1 cup milk, 2 tablespoons malt powder, and
  1/4 cup chocolate syrup with 2 scoops of the cappuccino ice cream.
  Blend at high speed for 45 seconds, until the mixture is smooth.
  Pour the malt mixture into a tall 16-ounce glass.
 
  3. Place a scoop of cappuccino ice cream on the side of the glass.
  Pipe a large rosette of whipped cream next to the ice cream.
  Garnish the malt float with chocolate shavings and a chocolate
  espresso bean. Repeat this assembly to make 3 more malt floats.
  Serve immediately.
 
  4 servings.
 
  PREPARATION: 1 hour plus chilling and freezing times. Allow the
  ice cream to freeze overnight.
 
                    - - - - - - - - - - - - - - - - - -