Read The Unofficial Harry Potter Cookbook for Free Online Page B

for serving
    Chopped toasted almonds, for topping
    Place 1 scoop of each flavor ice cream into the sugar cones and dip into the chopped almonds to coat. To prevent leaking, pour melted bittersweet chocolate into the bottoms of the cones before adding the ice cream.
Silky Chocolate Chunk Ice Cream
    2 cups whole milk
    2 cups heavy cream
    ¾ cup granulated sugar
    2 tablespoons unsweetened cocoa powder
    8 ounces bittersweet chocolate, melted and cooled
    5 large egg yolks
    1 teaspoon pure vanilla extract
    1 cup coarsely chopped bittersweet chocolate
Combine the milk, heavy cream, sugar, and cocoa powder in a medium saucepan and cook, stirring frequently, until hot but not simmering. Whisk the melted chocolate into the egg yolks (it will be thick and difficult to whisk). Temper the egg yolk mixture by slowly pouring 1 cup of the hot milk mixture into the yolks while whisking vigorously. Pour the yolk mixture into the saucepan and cook, stirring constantly, until very hot but not simmering. Do not boil.
Pour the mixture through a sieve. Stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming; chill until completely cold. Freeze in your ice cream maker following the manufacturer's instructions. Toward the end of the churning time add the chopped chocolate. Transfer to an airtight container and freeze until firm, 6 hours or over-night. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.
    Makes about 5 cups
Perfectly Smooth Raspberry Ice Cream
    12 ounces fresh or frozen raspberries, thawed if frozen
    ¾ cup granulated sugar, divided
    1 cup heavy cream
    2 cups whole milk
    4 large egg yolks
Process the raspberries with ¼ cup of the sugar in a blender or food processor until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.
Combine the heavy cream, milk, and remaining sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the yolk mixture into the pot while whisking constantly. Continue whisking over medium-high heat until the mixture thickens slightly but before it begins to boil. Pour the mixture through a sieve into another bowl.
Whisk in the raspberry mixture and transfer it to an airtight container. Cool to room temperature, then chill in the refrigerator until very cold, about 6 hours or overnight.
Remove the cold mixture from the refrigerator and whisk in the raspberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 6 hours or overnight. If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving.
    Makes about 4 cups
Paddington Burgers
    Harry eats hamburgers with Hagrid at Paddington Station while trying to sort out everything that's been happening lately. He's just been told by a halfgiant that he's a wizard, he's been whisked off to Diagon Alley by said giant to buy really strange school supplies, and to top it all off, he's just discovered that in this new world he's famous and he has no idea why. He really has a lot to chew over (see Harry Potter and the Sorcerer's Stone , Chapter 5).
    Historians may not agree on who invented the hamburger, but one thing's for sure: It's named for the city of Hamburg in Germany. So it really has nothing to do with ham. As all the carnivores among us know, these patties typically are made from ground beef.
    1½ pounds extra-lean ground beef
    2 large eggs
    1 onion, chopped and sautéed until well-browned
    1 cup fresh bread crumbs
    ½ cup tomato sauce
    1 tablespoon onion powder
    ½ teaspoon garlic powder
    ½ teaspoon salt
    ¼ teaspoon freshly ground black