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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

Flourless Coconutty Brownies with Caramel Drizzle

June 7, 2015 by Ms Rachel 2 Comments

If you spend any amount of time with me, you’ll probably notice that I have a fiendish sweet tooth. Fruit will rarely satisfy the craving; more often protein will, but sometimes nothing will slay the beast. Tonight was such an occasion, but horror of horrors, my secret stash of dark chocolate (don’t judge me) was completely exhausted. There was nothing to do but bake brownies. To lessen the sugar spike but keep the indulgent taste I opted to go flourless. The result was an intensely chocolatey brownie with a slightly fudgy crumb. Best of all, from start to finish was only 30 minutes and it is gluten free.

Flourless Coconutty Brownies with Caramel Drizzle

Ingredients

For Brownies

4 eggs

1 cup cocoa powder (I used two different brands for a more complex flavor)

1/2 to 2/3 cup maple syrup (cut back to 1/3 for a very dark chocolate flavor)

1/3 cup coconut oil, melted

2 tsp. vanilla extract

½ cup chopped pecans (optional)

¼ cup shredded coconut (plus 3-4 Tbsp. more for topping) (optional)

For Caramel Drizzle (optional)

½ cup maple syrup

½ cup honey

1 tsp. baking soda

For Brownies: Preheat oven to 350F. Mix eggs, cocoa powder, vanilla, coconut oil, maple syrup, pecans, and shredded coconut with a mixer.

I used two varieties of cocoa powder and my own homemade bourbon vanilla. I'll post that recipe soon!

I used two varieties of cocoa powder and my own homemade bourbon vanilla. I’ll post that recipe soon!

Pour into 4×8 loaf pan. Bake for 20-25 minutes. When about 6 minutes are left to the cooking time, sprinkle remaining coconut shreds over top of brownie to toast.

yummy toasty coconut.

yummy toasty coconut.

Allow to cool before eating.

It is sooo hard to wait for it to cool!

It is sooo hard to wait for it to cool!

For drizzle: in a small sauce pan heat maple syrup and honey over medium heat. When bubbles form, reduce heat to medium low and cook until it darkens and thickens, roughly 10 minutes, whisking periodically to keep from scorching.

Once the drizzle has thickened, remove from heat and stir in baking soda until well combined (it will expand and bubble as you whisk.) Return to medium heat for 2-3 minutes whisking constantly till drizzle is thick and does not deflate.

Remove from heat and allow to cool for 15 minutes, stirring occasionally to reincorporate any liquid that might separate. Drizzle over brownies, serve and enjoy immediately.

Note: any unused drizzle may be stored in the fridge for 2 weeks. No pictures for the drizzle; I needed both hands to make it.

Flourless Coconutty Brownies with Caramel Drizzle
2015-06-13 01:16:14
Yields 1
fudgey dark chocolate brownies loaded with nuts and coconut, with a lovely caramel drizzle
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
For Brownies
  1. 4 eggs
  2. 1 cup cocoa powder (I used two different brands for a more complex flavor)
  3. 1/2 to 2/3 cup maple syrup (cut back to 1/3 for a very dark chocolate flavor)
  4. 1/3 cup coconut oil, melted
  5. 2 tsp. vanilla extract
  6. ½ cup chopped pecans (optional)
  7. ¼ cup shredded coconut (plus 3-4 Tbsp. more for topping) (optional)
For Caramel Drizzle (optional)
  1. ½ cup maple syrup
  2. ½ cup honey
  3. 1 tsp. baking soda
Instructions
  1. For Brownies: Preheat oven to 350F. Mix eggs, cocoa powder, vanilla, coconut oil, maple syrup, pecans, and shredded coconut with a mixer. Pour into 4x8 loaf pan. Bake for 20-25 minutes. When about 6 minutes are left to the cooking time, sprinkle remaining coconut shreds over top of brownie to toast. Allow to cool before eating.
  2. For drizzle: in a small sauce pan heat maple syrup and honey over medium heat. When bubbles form, reduce heat to medium low and cook until it darkens and thickens, roughly 10 minutes, whisking periodically to keep from scorching.
  3. Once the drizzle has thickened, remove from heat and stir in baking soda until well combined (it will expand and bubble as you whisk.) Return to medium heat for 2-3 minutes whisking constantly till drizzle is thick and does not deflate.
  4. Remove from heat and allow to cool for 15 minutes, stirring occasionally to reincorporate any liquid that might separate. Drizzle over brownies, serve and enjoy immediately.
Notes
  1. Note: any unused drizzle may be stored in the fridge for 2 weeks.
The Crucial Ingredient http://www.thecrucialingredient.com/

Filed Under: Dessert Tagged With: brownie, caramel, Chocolate, Coconut, dessert, gluten free, nuts


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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