Salted Chocolate Chip Homemade Ice Cream Recipe

Salted Chocolate Chip Homemade Ice Cream Recipe

Beyond Delicious Ice Cream Recipe Made With Kitchenaid Attachment Adapted from David Lebovitz’s The Perfect Scoop Ingredients 1 cup (250ml) whole milk 3/4 cup (150g) sugar 2 cups (500ml) heavy cream 6 large egg yolks * 1 teaspoon pure vanilla extract 5 oz finely chopped chocolate (I used Lindt’s A Touch of Sea Salt Bar) Directions Heat the milk, salt, and sugar in a saucepan. Then cool to room temperature. You can cool by using your sink to set pan in ice bath. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. You are supposed to strain the custard into the heavy cream, but I just poured it in there and it was fine. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice-cream is churning, add the chocolate. You can melt it and add at this point if you prefer it this way vs. chipped chocolate. * The custard appears a little more golden due to all the grasshoppers my free range French Maran chickens eat. Our egg yolks are bright gold colored, not pale like store bought eggs. Serve Homemade Ice Cream To Your Guests There’s something special about homemade ice cream, and the Kitchenaid attachment makes...
Easy Buttered Pecan Ice Cream Recipe

Easy Buttered Pecan Ice Cream Recipe

Kitchenaid Ice Cream Maker Attachment Is A Quick Way To Serve Homemade Ice Cream This recipe for homemade buttered pecan ice cream is easy to make. Don’t let pulling out the double boiler and thermometer discourage you. There’s really nothing to it. Although it is not as rich as some of the ice cream recipes that have more eggs, I think it’s just right. Not too sweet, and not too rich, yet it’s still soft and creamy. You could add another egg or two if you prefer a custard style ice cream. Ingredients: 1 cup packed light brown sugar ½ cup water 1/8 teaspoon salt 2 large eggs 2 tablespoons unsalted butter 1 cup whole milk 1 teaspoon vanilla extract 1 cup heavy cream 1 cup chopped toasted pecans Directions: 1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes. 2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup. 3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold. 4. Add the whole milk and vanilla extract and mix well to combine. 5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture. 6. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Fold in the chopped pecans before...
Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Ingredients Cake ½ cup dark brown sugar 1 ¼ cups self-raising flour ½ cup whole milk 1 large egg 1 teaspoon vanilla extract 3 tablespoons unsalted butter (melted) 1 ½ cups chopped dates Sauce 1 cup dark brown sugar approx. 2 tablespoons unsalted butter (in little blobs) 2 cups boiling water Method Preheat the oven to 375ºF and butter a 6 cups capacity pudding dish. Combine ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates, then scrape into prepared dish. It will rise as it cooks. Sprinkle top with 1 cup of dark muscovado sugar, and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, or my favorite, fresh whipped cream. Have you tried it, yet?...

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