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by calling the Jax Gift Certificate
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OAK PARK, MI
rack of oven and bake for 25 minutes.
Remove to a cake rack. Immediately
loosen springform collar (sides). Slip a
plate inside the collar on top of cake
and slightly depress to push air from
cake. Remove plate and springform
collar. Allow cake to cool before
To serve: cut cake into 8 pieces.
Place on serving plates. Position a
scoop of ice creamon each piece of cake
and spoon hot fudge sauce over the
top. Serve immediately.
Special Equipment: 10-inch
THE RATTLESNAKE CLUB
Makes 1 quart.
1/4 cup Szechuan peppercorns
21 /2 cups half and half, scalded
1/2 cup fresh ginger, peeled and
3/4 cup sugar
8 egg yolks
1 tsp. vanilla
1/2 cup heavy cream
Cook peppercorns in a small heavy
skillet over medium-low heat until
aromatic, stirring occasionally, about
4 minutes. Mix with hot half and half.
Cook ginger with sugar and 1 cup
of water in a heavy sauce pan over low
heat, swirling pan occasionally, until
sugar dissolves. Bring to a simmer
and cook until ginger is tender, about
15 minutes. Mix into half and half.
Combine egg yolks, vanilla, and
salt with the half and half mixture in
a medium bowl. Return to saucepan.
Stir over medium-low heat until
thickened to coat the back of a spoon,
about 10 minutes; do not boil. Remove
from heat. Whisk in heavy cream.
Strain. Cover and refrigerate until
Transfer custard to an ice cream
maker and process according to
manufacturer's instructions. Freeze in
a covered container overnight to
mellow flavors. If frozen solid, soften
slightly before serving.
Special equipment: ice cream
Makes approximately 3 cups
1 cup sugar
1 cup water
16 oz. Tobler Extra Bittersweet
Chocolate (not baking
8 oz. unsalted butter
1 cup condensed or evaporated milk