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Archives for July 2015

Raspberry Chocolate Chip Frozen Custard

July 30, 2015 by Ms Rachel Leave a Comment

Raspberry Chocolate Chip Frozen Custard

What memories or images do summer conjure for you? For me I think of the first hot day, when as a child I kicked off my shoes and dug my bare toes into the rich dark earth of the back yard. I think of the smell of thunder and lightning in the air just before it breaks over the prairie in the night. I also think of the whirring-screeching noise the ice cream freezer would make when Mom made home ice cream. I still go barefoot as often as I can, and go outside to smell the air and watch the lightning when a storm rolls across the sky. The ice cream isn’t as difficult to conjure as the thunderstorms and the flavor is a big hit with Mom. Note: I apologize for the lack of photos for each step, but I was trying to cook 5 items at once, so you’ll have to excuse me.

1 1/2 cups half and half

1 cup granulated sugar

1 Tbsp. vanilla extract

5 large egg yolks

1 1/2 cups heavy whipping cream

1 small box of fresh Raspberries, mashed

1 ½ cup mini morsel chocolate chips

Heat the half + half, sugar, and vanilla in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture.  Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.

Beat the egg yolks until thick and pale, about 3 minutes.  Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly.  This is tempering the eggs – if you pour it in too fast, your eggs will scramble… and no one wants Scrambled Egg Ice Cream.

Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly.  It will start to get really thick and custard-like, or possibly look very thickly frothy. Remove from heat when it begins to simmer.

Pour the now custard into a bowl with the heavy whipping cream, add the raspberry mash and stir to combine.  Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered.  This will help prevent it from forming a skin on top.  Chill in the refrigerator for at least 2 hours or overnight.  Or if you are impatient like me, stick it in the freezer for 30 minutes to an hour. Just be careful that edges don’t start to freeze. You’re just aiming to get the mixture to tepid or cool temperature so it will freeze more easily.

Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. If your ice cream freezer has a whole in the top, then scatter the chocolate in a handful at a time every 5 minutes. If your freezer doesn’t have a top opening, then scatter all the chocolate over the top of the mixture before you attach the lid (the idea is to keep all the chocolate from settling on the bottom.) Place mixture in an air tight container and place in freezer to harden for at least 8 hours. Or eat it immediately as soft serve, which is always my choice.

just try not to eat it all at once!

just try not to eat it all at once!

Raspberry Chocolate Chip Frozen Custard
2015-07-30 00:08:27
Yields 1
thick, creamy, yet still light. An indulgence anyway you look at it.
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 1/2 cups half and half
  2. 1 cup granulated sugar
  3. 1 Tbsp. vanilla extract
  4. 5 large egg yolks
  5. 1 1/2 cups heavy whipping cream
  6. 1 small box of fresh Raspberries, mashed
  7. 1 ½ cup mini morsel chocolate chips
Instructions
  1. Heat the half + half, sugar, and vanilla in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering – the mixture should coat the back of a metal spoon.
  2. Beat the egg yolks until thick and pale, about 3 minutes. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs – if you pour it in too fast, your eggs will scramble… and no one wants Scrambled Egg Ice Cream.
  3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, or possibly look very thickly frothy. Remove from heat when it begins to simmer.
  4. Pour the now custard into a bowl with the heavy whipping cream, add the raspberry mash and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 2 hours or overnight. Or if you are impatient like me, stick it in the freezer for 30 minutes to an hour. Just be careful that edges don’t start to freeze. You’re just aiming to get the mixture to tepid or cool temperature so it will freeze more easily.
  5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. If your ice cream freezer has a whole in the top, then scatter the chocolate in a handful at a time every 5 minutes. If your freezer doesn’t have a top opening, then scatter all the chocolate over the top of the mixture before you attach the lid (the idea is to keep all the chocolate from settling on the bottom.) Place mixture in an air tight container and place in freezer to harden for at least 8 hours. Or eat it immediately as soft serve, which is always my choice
By Rachel Cook
Adapted from The Pioneer Woman Cooks
Adapted from The Pioneer Woman Cooks
The Crucial Ingredient http://www.thecrucialingredient.com/

Filed Under: Dessert Tagged With: Chocolate, Frozen Custard, Ice Cream, Raspberries

Forget-it Roast with Horseradish Cream Sauce, Horseradish Mashed Potatoes and Sunny Sauteed Spinach

July 30, 2015 by Ms Rachel Leave a Comment

Wow, kind of a long gap between posts. I’d say sorry but as early stages as the blog is, who am I kidding? Long story short there haven’t been enough hours in the day to accomplish everything that needs to happen. Which also lends itself to “lazy cooking,” meaning easy, simple, and leaning towards boring. But boring doesn’t apply to today’s recipe. As long as you can think a few hours ahead of time, this meal will take the headache out of impressive hospitality. You could use a crockpot, but ironically, even though I have mad kitchen skills, anything I cook in a crockpot simultaneously burns and is undercooked. Crockpots hate me and the feeling is mutual. If you like them, by all means make this a crockpot recipe. I will also say this meal received rave reviews from my brother and cousin; they thought I had spent hours in the kitchen but it all actually came together in around an hour. Just before anyone points it out, this is not a paleo meal. Could be adapted to paleo though.

Forget-it Roast with Horseradish Cream Sauce, Horseradish Mashed Potatoes and Sunny Sauteed Spinach

For the Roast
2-5 lbs. Chuck Roast or your choice roast, frozen

1 medium yellow onion, peeled and cut into chunks

5-8 peeled cloves of garlic

2 tsp Sea Salt

½-1 tsp fresh ground black pepper

2 tsp garlic powder

1-2 tsp dried thyme

2 tsp paprika

¼-1/2 tsp chipotle powder

1 tbsp ghee or butter

 

Set oven to 400 degrees. Line a dutch oven with tin foil, leaving enough to complete fold your roast in it with room to spare. Place your frozen roast on the foil and season both sides, using half the spices for each side.

mm, spices...

mm, spices…

Place the onion and garlic around the base of the roast and the Ghee on the top of the roast.

Looking very promising!

Looking very promising!

Bring the edges of the foil together and crimp to make a bag/envelope/steam room for the roast. Place dutch oven lid on pan, and cook for at least 4 hours or until the roast falls off the bone or could be shredded by hand easily. I cooked mine somewhere around 4-5 hours. Allow roast to rest out of the oven for 5-10 minutes, cut into chunks and serve.

I was so excited to eat this, I didn't think to take a picture till several bites in.

I was so excited to eat this, I didn’t think to take a picture till several bites in.

 

Horseradish Cream Sauce

1 cup sour cream

3-4 Tbsp fresh grated horseradish root

½ tsp fresh ground pepper

½ tsp sea salt

juice of 1 lemon

Whisk all ingredients together. Add more lemon juice or horseradish to taste. Refrigerate until ready to serve.

 

Horseradish Mashed Potatoes

3-4 medium potatoes, peeled

3-4 Tbsp fresh grated horseradish root

1-2 tsp sea salt, to taste

1-2 Tbsp butter

Boil potatoes for 20-30 minutes until soft, then mash to creaminess. Add all other ingredients, adjusting to taste. Cream can be added to make the potatoes more creamy if you so desire. Serve immediately.

Sunny Sauteed Spinach

2 bags spinach

1-2 tsp coconut oil

2 tbsp sundried tomatoes in olive oil and herbs

In a large pot melt the coconut oil over medium high heat. Add the spinach and tomatoes, stir until slightly wilted. Serve Immediately.

Forget-it Roast with Horseradish Cream Sauce
2015-07-29 22:44:31
Serves 3
fall off the bone roast with a spicy creamy sauce.
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Prep Time
10 min
Prep Time
10 min
For the Roast
  1. 2-5 lbs. Chuck Roast or your choice roast, frozen
  2. 1 medium yellow onion, peeled and cut into chunks
  3. 5-8 peeled cloves of garlic
  4. 2 tsp Sea Salt
  5. ½-1 tsp fresh ground black pepper
  6. 2 tsp garlic powder
  7. 1-2 tsp dried thyme
  8. 2 tsp paprika
  9. ¼-1/2 tsp chipotle powder
  10. 1 tbsp ghee or butter
For the Horseradish Sauce
  1. 1 cup sour cream
  2. 3-4 Tbsp fresh grated horseradish root
  3. ½ tsp fresh ground pepper
  4. ½ tsp sea salt
  5. juice of 1 lemon
For the Roast
  1. Set oven to 400 degrees. Line a dutch oven with tin foil, leaving enough to complete fold your roast in it with room to spare. Place your frozen roast on the foil and season both sides, using half the spices for each side. Place the onion and garlic around the base of the roast and the Ghee on the top of the roast. Bring the edges of the foil together and crimp to make a bag/envelope/steam room for the roast. Place dutch oven lid on pan, and cook for at least 4 hours or until the roast falls off the bone or could be shredded by hand easily. I cooked mine somewhere around 4-5 hours. Allow roast to rest out of the oven for 5-10 minutes, cut into chunks and serve.
For the sauce
  1. Whisk all ingredients together. Add more lemon juice or horseradish to taste. Refrigerate until ready to serve.
By Rachel Cook
The Crucial Ingredient http://www.thecrucialingredient.com/
Horseradish Mashed Potatoes
2015-07-29 22:55:42
Serves 4
creamy mashed potatoes with a little horseradish kick.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 3-4 medium potatoes, peeled
  2. 3-4 Tbsp fresh grated horseradish root
  3. 1-2 tsp sea salt, to taste
  4. 1-2 Tbsp butter
  5. 1/4 cup buttermilk
Instructions
  1. Boil potatoes for 20-30 minutes until soft, then mash to creaminess. Add all other ingredients, adjusting to taste. Serve immediately.
By Rachel Cook
The Crucial Ingredient http://www.thecrucialingredient.com/
 

Sunny Sauteed Spinach
2015-07-29 22:58:54
Serves 3
a better way to eat your greens.
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Cook Time
8 min
Cook Time
8 min
Ingredients
  1. 2 bags spinach
  2. 1-2 tsp coconut oil
  3. 2 tbsp sundried tomatoes in olive oil and herbs
Instructions
  1. In a large pot melt the coconut oil over medium high heat. Add the spinach and tomatoes, stir until slightly wilted. Serve Immediately.
By Rachel Cook
The Crucial Ingredient http://www.thecrucialingredient.com/

 

Filed Under: Dinner Tagged With: Entertaining, Horseradish, Potatoes, Roast Beef, Spinach


Hello all! I'm Rachel. I'm a former chef, current realtor, always an artist, and forever curious. Most of my recipes will be healthy/paleo. I'm also a sucker for Asian skincare. Wander through and welcome to the rabbit trails of my mind.
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Recent Posts

  • Spaghetti Squash Pesto with Sausage and Bacon
  • Raspberry Chocolate Chip Frozen Custard
  • Forget-it Roast with Horseradish Cream Sauce, Horseradish Mashed Potatoes and Sunny Sauteed Spinach
  • Weeknight Taco Salad
  • Flourless Coconutty Brownies with Caramel Drizzle

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