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Cherry-Chocolate Brownie Batter Ice Cream
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Servings:
10
Author:
DJ Foodie
Prep Time:
20
Cook Time:
30
Total Time:
1, 30
Course:
Dessert
Cuisine:
American
Keywords:
ice cream
double-chocolate
đ§ Ingredients
2 cups
washed and pitted cherries
1 cup
powdered or granular sugar replacement
divided
2 1/2 cups
heavy cream
1/2 cup
unsweetened cocoa powder
dash salt
8 large
egg yolks
1 tsp
vanilla extract
1 cup
chilled unsweetened almond milk
3/4 tsp
xanthan gum
3 Tbsp
food-grade vegetable glycerin
1/4 cup
softened unsalted butter
1/4 cup
unsweetened almond butter
1/2 tsp
vanilla extract
1/3 cup
sugar replacement
3 Tbsp
unsweetened cocoa powder
3 Tbsp
almond flour
1 Tbsp
coconut flour
dash salt
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Instructions
1
Place the cherries in a small saucepan with half of the sweetener and a dash of
salt. Place a lid on it and place it on the stove over low heat. After about 2
to 3 minutes, the liquid should start coming out of the cherries and pooling at
the bottom of the pan. Remove the lid, stir the cherries, and turn the heat to
high. Stir the cherries, periodically. Once they begin to boil, turn the heat
off and set the cherries aside, to continue macerating. Stir occasionally.
2
In a medium-sized saucepan, gently heat the cream until the point just before it
begins to simmer. Stir it and watch it, to keep it from boiling up and
overflowing. Thatâs messy and a waste of cream!
3
While waiting for the cream to warm, in a small bowl, combine the remaining
sweetener, the cocoa powder, a dash of salt, and the optional xanthan gum. Mix
well. If youâre using the xanthan gum, the combining of it with the other dry
ingredients will evenly mix and distribute it within the powdered ingredients,
preventing it from clumping when it touches the warm liquid.
4
Place the egg yolks in a large mixing bowl. Slowly temper the hot cream into the
eggs. Tempering is a process where a small amount of a hot liquid is added to
eggs or other foods, while whisking. In this case, weâre doing it to prevent the
eggs from âscramblingâ. By whisking, while slowly adding the hot cream, weâre
warming the eggs, without scrambling them. Weâre maintaining that smooth-as-eggs
lustrousness. Once all the hot liquid has been whisked into the eggs, pour this
custard base back into the initial saucepan. Place the pan on the stove over the
lowest heat your stove can produce.
5
Whisk in the powdered dry ingredients and vanilla. Whisk quickly and thoroughly,
again to keep the xanthan from clumping. Once everything is smooth and dissolved
you can relax, somewhat. Although you do want to keep whisking to keep from
scrambling the eggs. It should stay smooth.
6
Keep whisking, until the frothier bubbles stop forming on the surface, it
thickens and coats the back of a spoon. The temperature should reach 165°F
(74°C).
7
Remove from the heat and add the almond milk, mostly just to cool it down.
8
Strain the cherries, making sure you save the cherry liquid. Whisk the cherry
liquid and optional vegetable glycerin into the ice cream base, along with about
half of the cherries. Place the remaining half of the cherries in the
refrigerator, to cool.
9
Pour the ice cream base into the ice cream machine. From there, simply follow
the instructions for your machine (or bucket of ice and salt).
10
Note: Most recipes suggest cooling the ice cream mixture (aging it) before it
goes into a machine. I can never wait and have never felt it made a significant
difference. I DO think it can be harder on the compressor, though.
11
While the ice cream churns along, make the brownie batter by whipping the
softened butter, almond butter, vanilla extract, sweetener, cocoa powder, almond
flour, coconut flour and a dash of salt together in a small mixing bowl. Set
this mixture in the refrigerator, to chill.
12
Once the ice cream is about ready, add the remaining half of the cherries. Also,
spoon some lumps of chilled batter into the ice cream. Let it churn for about a
minute further.
13
I personally divide this mixture into 8 deli cups, then place immediately into
the freezer. I would divide and sprinkle the remaining brownie batter clumps
over the top, add the container lids and freeze. About an hour before enjoying
my treats, I will pull a cup from the freezer and place in the refrigerator, to
soften for a bit. Then, down the hatch!
Ă
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