Chocolate Cherry Ice Cream

By -

DSC_2737

This turned out extremely well—I gave this a 9. I did, however, learn a few things. You need the cherries small enough to be bite-sized, and don’t put too many in. Low-fat tastes fine, but the texture will be off. Anyway, I used a Dave Lebovitz ice cream recipe base with a few changes and here is what I will do from now on.

Chocolate Cherry Ice Cream

3 cups half and half (I would add part whole cream if you want it to creamier b/c mine was a bit icy since it was lower fat)

pinch of salt

1/2 cup sugar, scant

5 egg yolks

1/2 tsp. almond extract, generous

1 tsp. vanilla

1 cup fresh cherries, chopped small

1/2 cup chopped dark chocolate (I threw mine in the blendtec so it was almost more like grated chocolate)


You warm the milk with the salt and sugar, and then temper with the eggs and put back in the pan and cook until it’s about 160 degrees (it will coat the back of the spoon). If you are using part milk part cream, just heat the milk up during this part and add the cream afterward. So, strain this into a bowl, and add the flavorings and the cherries. Freeze it, then mix in the chocolate. Freeze in the deep freeze for about 4 hours.

Comments

  1. thejohnmfamilyJuly 27, 2018 at 4:45 PM

    So, I did 1/3 cup of sugar and it was fine for 2 1/2 cups milk and 1 1/2 cups cream. I doubled the vanilla, and increased the almond a bit and used 6 medium egg yolks.

    ReplyDelete
  2. thejohnmfamilyMarch 27, 2019 at 8:11 AM

    So, I used 3 cups of half and half and 1/3 cup of cream and it was awesome. I also did a scant 1/4 cup of sugar and it was totally fine. Next time, I will try 3 Tbs. I doubled the vanilla and did 6 egg yolks.

    ReplyDelete
  3. thejohnmfamilyApril 8, 2019 at 12:52 PM

    I did a scant 3 Tbs of sugar that was more like 2 Tbs., and it was too much. I think the lowest you can cut this is 3 Tbs.

    ReplyDelete

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more