Baking With Buddy: Homemade Black Raspberry Ice Cream

Really this blog post should be titled “The Three-Day Homemade Black Raspberry Ice Cream,” because that is legitmately how long it took to make. Seriously, if you think you’ll make this to satisfy a craving, get in your car and go get some Breyer’s from the grocery store because this is not an immediate gratification thing. However, if you’re ready to muster up every ounce of patience you have and make some amazing ice cream (it really is amazing), then proceed.

I mentioned in my previous post that my husband and I recently went berry picking. In addition to picking blueberries (which I used to make Gluten Free Blueberry Muffins), we also picked black raspberries which I just knew had to be turned into some kind of frosty treat. Enter the homemade ice cream recipe.

I found the recipe via Pinterest and you can view it here. I will say, I found it to be a little light on instructions so I’ll fill in the blanks using what I learned.

To begin, before you even gather ingredients, figure out what ice cream maker you’re going to use. I used the KitchenAid ice cream maker attachment which fits on a KitchenAid mixer. I actually received it almost five years ago as a wedding present from my husband, but this was my first time using it since it’s fairly large and I never had enough space for it in our old freezer. Now this is where the first day of the three days comes into play. I didn’t realize it needed to be fully frozen before using, as in sitting in the freezer for a good 18 hours before it can be used to make ice cream. I left mine in the freezer for a good day, day and a half to make sure it would be fully frozen.

Now you can move on to gathering ingredients.

2015-07-30_0001.jpgIngredients:

2 cups whipping cream (I used heavy whipping cream)
2 cups whole milk
2 tsp vanilla extract
1 1/3 cup sugar
2 eggs
pinch of salt
2 cups strained black raspberry puree (This needs to be made ahead of time. See why this thing takes multiple days?)

To make the puree, start off by cleaning and drying your raspberries. I washed mine and then laid them on a paper towel to dry. Then, add them to a food processor (could probably also use a blender). Add 2 tbsp of water to the processor and mix until pureed. Then, using a sieve (I used a mesh strainer), separate the puree from the seeds. I will say I thought I nailed this one, but in eating my ice cream I occasionally find a seed. Go figure.2015-07-30_0002.jpg

Now, set your puree aside and move on to the next steps.
1. Combine milk, cream, 1 cup sugar , vanilla and the salt in a heavy bottomed sauce pan. Heat until almost boiling and then remove from heat.
2. In a separate bowl whisk or use a mixer to beat the eggs and remaining 1/3 cup sugar until it reaches the ribbon stage. (I had no idea what the ribbon stage was, so I googled it. Basically, it’s where the mix starts to thicken and leave that nice, drizzly ribbon off the whisk.)
3. While still whisking/beating pour the warm milk into the eggs and beat until combine. Pour the egg milk mixture back into the clean pot and heat over medium until the mixture thickens while stirring constantly. This takes a little over ten minutes.
4. Take the custard off the heat and stir in the raspberry puree.
2015-07-30_0003.jpg5. Chill custard in fridge with plastic wrap placed directly on the surface to prevent a skin from forming. (She suggests in the recipe to chill overnight, which I did, but unfortunately I put it in the freezer, not the fridge. No worries. I just had to let it defrost and then warm it back up to a nice, melted consistency before putting it in the ice cream maker.)2015-07-30_0004.jpg6. Then churn in an ice cream maker and either enjoy it as a soft serve ice cream right away or put it in your freezer to firm up and enjoy as scoops of ice cream. (The time you churn it will largely depend on your ice cream maker. I think mine was something like 10 minutes.)
2015-07-30_0005.jpg

Once churned, I put mine in a bowl and placed it in the freezer to firm up a little before eating. Doesn’t it look amazing?
2015-07-30_0006.jpg

I have to say, even though it took three days, it was definitely worth it. The ice cream was amazing, far better than anything I could have went to the store and purchased. Plus, it was neat to take something handpicked from the plant and turn it into a dessert. I’d like to make it again with a different type of handpicked fruit, maybe peaches or strawberries. Let me know if you try it and what fruit you decide to use. I’m open to suggestions.

I do not own this recipe. This post merely represents my experience with it.
Advertisements

Baking With Buddy: Gluten Free Blueberry Muffins

I love blueberry muffins. My mom used to make them for me as a child and I think that’s where the love affair, okay maybe slight obsession, started. There’s nothing better than a warm blueberry muffin with melted butter. Having gone gluten free a few years ago due to stomach issues, my obsession got a little harder to satisfy. I can’t just go by a bakery or the grocery store and buy blueberry muffins, at least not most of the time–I have to make my own. I will say, my husband makes some amazing muffins using organic frozen blueberries and gluten free boxed mix, but when we actually picked our own berries last month I knew I had to make muffins from scratch.
To make my muffins, I adapted a recipe from America’s Test Kitchen “How Can it Be Gluten Free Cookbook.” I switched up the ingredients a little so here’s what I used:

2015-07-29_0006.jpg

Ingredients

11 ounces (1 3/4 cups plus 2/3 cup ATK Gluten Free Flour Blend) I didn’t use the blend the recipe recommended. Instead, I used Bob’s Red Mill Gluten Free All Purpose Flour.
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon xanthan gum Again, I use the Bob’s Red Mill brand of this.
5 1/4 ounces (3/4 cup) granulated sugar
8 tablespoons unsalted butter, melted and cooled I used organic unsalted butter.
1/2 cup plain whole-milk yogurt I substituted milk for this because I forgot to pick up yogurt at the grocery store.
3 large eggs
1 teaspoon vanilla extract
7 1/2 ounces (1 1/2 cups) blueberries
2 tablespoons turbinado sugar I took this out completely as I couldn’t find it anywhere at the grocery store.

Instructions

  1. Whisk flour blend, baking powder, salt, cinnamon, and xanthan gum together in large bowl. In separate bowl, whisk granulated sugar, melted butter, MILK, eggs, and vanilla together until well combined. Using rubber spatula, stir egg mixture into flour mixture until thoroughly combined and no lumps remain, about 1 minute. (You’ll notice from the photos that I didn’t do this exactly as the recipe instructs. I actually added the first set of ingredients together in my KitchenAid mixer and then added the other ingredients to it instead of mixing them seperately.) Gently fold in blueberries until evenly distributed (batter will be thick and stiff). Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes. (Again, I didn’t do this step. Why they suggest letting it sit for 30 minutes is beyond me.)2015-07-29_0007.jpg
  2. Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray (I used cupcake liners. I think they make much less mess so I prefer them.) Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Sprinkle turbinado sugar over top. (Skipped this step as well because I didn’t have the sugar.) Bake until muffins are golden and toothpick inserted in center comes out clean, 16-20 minutes, rotating pan halfway through baking. (Keep an eye on your muffins. Depending on your oven, they may not take long to bake.)2015-07-29_0008.jpg
  3. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for 10 minutes before serving.
    2015-07-29_0009.jpgI was really pleased with how they turned out, although if I did it again, I would probably chop my blueberries up. Because they were picked right from the bush, they were a little large for the muffins. I think I would have preferred them chopped a little better than whole, which is what I did. Overall, I’ll definitely be making these again as they were very good.
    2015-07-29_0010.jpg

See how that melted butter looks? Doesn’t it just make you want a blueberry muffin?

i do not own this recipe. this post merely represents my experience and take on it.

Baking With Buddy: Richie’s Turkey Meatloaf

You’re likely wondering who is Richie and what’s so fabulous about his meatloaf? Honestly, I have no idea who Richie is, but his meatloaf recipe is amazing. This is absolutely one of my favorite recipes, plus my husband loves it.

anigif_enhanced-buzz-5046-1376373621-7

Here’s the recipe, which I stumbled upon years ago via food.com:

Ingredients

    • 1 lb ground turkey breast
    • 1/3 cup quick-cooking oats
    • 1/4 cup nonfat milk
    • 1 egg, beaten
    • 1/3 cup chili sauce
    • 1 small onion, finely chopped
    • 1 small red pepper, finely chopped
    • 1 tablespoon Worcestershire sauce
    • salt and pepper
    • ketchup

Directions

  1. In small bowl combine oats and milk–let absorb about 10 minutes.
  2. Combine absorbed oats and all ingredients–except for ketchup– in a large bowl.
  3. Mix with large fork.
  4. Spray a 9×13 baking pan with cooking spray.
  5. Shape meat mixture into loaf.
  6. Brush with ketchup.
  7. Bake at 350 for 50 minutes.
  8. Enjoy.

20150114_170753It’s fairly easy to make. I use ground turkey breast, which I purchase in a large quantity at Wegman’s and then, using a food sealer, divide into one-pound portions for freezing. I also use Heinz chili sauce because it’s generally the only one I can find at the grocery store. As for oats, I think the canister I have in the cabinet right now is the Walmart brand, which works just fine. Keep in mind that this recipe is gluten free, but the jury is still out on oats. I can eat them with no problem, but that might not be the case for everyone.

20150114_171519Also, worth noting, instead of using a baking pan, I use a Pyrex loaf pan. And, because turkey is fairly moist, I drain the pan once or twice about halfway through cooking so that it won’t be too mushy when finished. After draining, I typically add a little more ketchup to the top, but that’s a personal preference.

Other than that, I really just follow the instructions included in the recipe. I hope you’ll try this one, and be sure to let me know if you love it as much as I do.

20150114_194334