Homemade Chocolate Ice Cream – With Thick Gel!

As promised I made up a wonderful base for homemade churned chocolate ice cream last week. Then I ate it all…well…with a lot of help. My toddler tasted the chocolate base both before and after churning and determined that both were ‘nummy’! So without dragging it out, a wonderful recipe to add to your chocolate ice cream portfolio!

We use Thick Gel in this custard style recipe, so there are no eggs at all and it doesn’t require tempering, just a nice slow heat. The Thick Gel helps to create an ice cream with a really fine crystal and smooth mouth feel and fights off over icing in the freezer as the Thick Gel doesn’t want to let go of the water!

Here you go. Give it a try and tell us what you like with your ice cream! Tomorrow I’ll share the vanilla base…but one good thing at a time.

chocolate ice cream

Homemade Chocolate Ice Cream – With Thick Gel

3/4 cup sugar

3 Tablespoons Thick Gel

1/4 teaspoon salt

2 Tablespoons cocoa powder

1 cup milk

2 ounces semisweet chocolate, chopped

2 cups half and half

1 teaspoon vanilla

In a medium saucepan combine sugar, Thick Gel and salt and mix until well combined. Add milk and stir until smooth. Heat on medium heat, stirring frequently, until thickened. Do not boil. Remove from heat and add chocolate pieces. Stir until completely melted. Add half and half and vanilla. Strain mixture if necessary (it usually isn’t but if you get any scorching or if the sides of your pan are really steep you can get a few little lumps). Remove to a container with a lid and leave in the refrigerator for at least 4 hours. Over night is even better.

Use base according to the manufacturer’s instructions on your churn. I have a one quart churn and this filled it perfectly. Churn until thick and creamy, then remove to freezer to freeze hard. Eat with a big spoon, or serve with Hot Fudge Topping.

National Ice Cream Day

So today is not only National Junk Food Day but also National Ice Cream Day. Personally I find Ice Cream day more appealing so we’re going to focus on that. Now, I lost track of my days and didn’t realize today was an Ice Cream holiday until about 30 minutes ago. So this is going to be a two part post. This part is just going to talk about making ice cream and some recipes we’ve done before. On Friday I’ll post pictures of the ice cream I’m making today as it needs about 10 hours to let all the flavors come together before churning and we’re celebrating Pioneer Day on Friday so it’s the perfect time to share. I know, I can hear you going, 10 hours?!? I don’t want for any food 10 hours. Well, make this an exception because Ice Cream which is allowed time to sit and bring out flavors before churning is phenomenally awesome.

However, for those who want something a little faster I’ll direct your attention to a previous post on this subject using Ultra Gel and a cold ice cream starter to get a beautiful blackberry ice cream.

And here I’ll share another recipe for what is called a no churn ice cream. In this case you don’t need an ice cream machine of any sort, just a good stand mixer, or a whisk if you don’t mind stirring for a while!

ice cream

No Machine Vanilla Ice Cream

1 pint whipping cream

1 Tablespoon Ultra Gel

1 (14oz) can sweetened condensed milk

Scrapings of one vanilla bean or 2 tsp vanilla extract (You can use other flavors as desired)

Whip cream and Ultra Gel until stiff peaks are formed. Fold in condensed milk and vanilla. Don’t be too vigorous with this or you’ll deflate the cream. move to a freezer save container and freeze hard. Serve! It’s amazing how much flavor you get with this version and the Ultra Gel helps to keep the crystal formation very fine so you get a better mouth feel.

Blueberry Upside Down Cake

Today’s recipe is brought to you by trying to get all the goodness I can out of the wonderful blueberries which I know will, too soon, be disappearing from store shelves until spring again. I’ve actually seen versions of this blueberry upside down cake in recipe books and floating around online for sometime and I’ve always wanted to try it. The idea is very similar to a pineapple upside down cake where the fruit and a sugary glaze are put in the bottom of a pan and then covered with batter. The biggest difference is, beside the type of fruit, that the batter here is a thicker more biscuit like batter versus a fluffy cake.

Now I went through about six different recipes for blueberry upside down cake before I settled on what I wanted to make. I ended up taking aspects of each recipe and putting them together and I really love the end result.The cake layer is rich with a golden brown crust and the blueberry layer sweet and tart. I used Ultra Gel in both the filling and the cake and, of course, topped it with Ultra Gel Whipping Cream.

Next time I want to try adding some blackberries with the blueberries as I think the contrast with a tarter fruit would be even better! I also think I can do this with raspberries for a fantastic raspberry lemon cake.


Blueberry Upside Down Cake

1/4 cup butter

1 cup dark brown sugar

1/4 cup lemon juice (Or lemonade if you want a lighter lemon flavor)

16 ounces blueberries (fresh or frozen)

1 Tablespoon Ultra Gel

2 1/4 cups flour

3/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

2 Tablespoons Ultra Gel

1 teaspoon Pumpkin pie spice (Optional but tasty)

2 Tablespoons Water

2 egg

3/4 cups milk

3/4 cup butter, melted

1 tsp vanilla

Preheat oven to 400 degrees. In a 12 inch cast iron skillet melt the butter until completely melted. Remove from heat and stir in brown sugar. Once sugar is well incorporated whisk in juice, spice and 1 Tablespoon Ultra Gel. Smooth sugar layer across the bottom of the pan then cover with berries in a single layer. In a separate bowl combine flour, sugar, baking powder, salt and Ultra Gel. In another bowl wisk together water, egg, milk, melted butter and vanilla. Combine dry and liquid ingredients and stir until just combined.

Pour batter layer over blueberries and bake for 25-35 minutes until cake tests done. Remove and allow to cool for at least 10 minutes. At this point you can invert the whole thing onto a plate for presentation, or scoop it out cobbler style. Be very cautious as cast iron holds heat and will continue to be warm for a while. Serve with whipping cream or ice cream for extra smoothness.

Cornaby’s Open House!

RaspberriesThe Cornaby’s Open House is here!

Join us for our Cornaby’s LLC open house and christening of our new operations and sales location! Come and join a tour of our jam making facility and taste some of our newest spreads!

This new location will be where our fresh raspberries are sold this year and those are just around the corner!

Date: July 9, 2015
Place: 150 East 400 North, Salem, Utah
Time: 10 am – 7 pm

Lime Garlic Honey Chicken Marinade

With summer in full swing and July 4th right around the corner tonight I wanted to take a moment and share an amazing chicken marinade recipe. This recipe features fresh lime juice (I warned you I bought a lot of limes), garlic, honey and spices to bring it all together and is a fantastic marinade for chicken or pork, particularly when you cook it up on the grill.

Now, I can hear someone asking, how does this recipe relate to Cornaby’s? Well, because I put Ultra Gel in my marinades, just like everything else. The reason for the Ultra Gel here is simply that if the marinade is thickened just a little it will stick to the chicken better and you’ll get more even coverage and flavor.

Don’t forget that the Cornaby’s cooking sauces are also great marinades. For chicken or fish I’d highly recommend the Peach Habenaro which will give you a lot of sweetness with just the right kick of pepper.

lime chicken

Lime Garlic Honey Chicken Marinade

1/2 cup fresh lime juice

2 Tablespoons Honey

2 Tablespoons olive oil

1 Tablespoon crushed garlic

2 teaspoons Ultra Gel

1/2 tsp salt

1/4 tsp pepper

1/2 tsp red pepper flakes (optional)

Combine all ingredients in a small bowl and whisk well. Move to a ziploc bag and combine with 4 trimmed chicken breasts or pork chops. Push out as much air as possible and flip the bag several times to cover the meat. Refrigerated and marinate for 3-4 hours. On pork this can sit over night. For chicken no more than 6 hours or the chicken will get mushy.

To cook: Remove chicken from marinade and grill for 3-4 minutes on each side until internal temperature reaches 165 degrees F.

Lime Blueberry Muffins

Recently limes have been on sale at my local market and, as I love the flavor, I have a hard time resisting getting a bunch at 10 for a dollar! So with many limes on hand I’ve been experimenting with recipes both old and new and found some real winners.

We’ve visited blueberry muffins before, but this lime blueberry muffin is a unique blend of citrus and blueberry with a moist tender batter around it. The lime is an interesting choice because unlike the lemon blueberry we’ve done before the flavor is more subtle and enhances the blueberry instead of contrasting with it. Not that both aren’t awesome, but I really liked the different option.

The original recipe called for 4 eggs, but I substituted Ultra Gel and some water for 2 of the eggs, cutting back calories, fats and cost! Not to mention the Ultra Gel helps make a very tender muffin which is still soft and lovely after being frozen or even sitting out for a day or two. Speaking of…I’m sure I need a snack!

lime blueberry muffin

Lime Blueberry Muffins

zest of 4 large or 5 medium limes

1 Tablespoon lime juice (fresh)

2 cups sugar

2 Tablespoons Ultra Gel

4 Tablespoons Water

2 eggs

1 cup canola or olive oil

2 teaspoons vanilla

2 cups flour

2 cups white wheat flour (whole wheat also works, but is a little heavier)

1 teaspoon baking soda

1 teaspoon salt

16 ounces reduced fat sour cream

1 pint blueberries (fresh or frozen)

Preheat oven to 400 degrees and prep muffin tins.

InĀ  stand mixer, combine sugar, lime zest and lime juice and mix until thoroughly combined and fragrant. Let sit for 3-5 minutes. Add Ultra Gel and water and beat until smooth. Add eggs one at a time mixing smooth between each. With mixer on low drizzle in oil until thoroughly combined. Add vanilla. In a separate bowl combine flour, soda and salt. Alternatively add sour cream and dry ingredients into creamed mixture in three doses. Mix until just combined. Do not over beat.

Fold in blueberries with a spatula and dose batter into muffin tins. Bake for 20-25 minutes until toothpick comes out clean and tops are golden and delicious.

If you want more lime flavor combine a little lime juice and powdered sugar for a glaze.

Lovely White Sauce

White sauce is one of those basic sauces that we get a lot of questions about. We’ve talked about it here before, but that was specifically a gluten free white sauce (Which is still marvelous, by the way). This time I wanted to share my recipe for a half and half sauce. This sauce is built on a basic flour and butter roux in order to work in the flavors and texture of that style of thickener, but then we finish it with Ultra Gel in order to get a sauce which we can keep in the fridge and holds texture the way we want it to. This is likely my favorite version of this sauce and the one that is my most frequent go to. It’s lighter in calories because we use less butter and a 1 % milk (You can use 2% or whole, I won’t judge) and yet tastes so rich and decadent you won’t miss anything.

White Sauce

Lovely White Sauce

2 Tablespoons unsalted butter

2-3 Tablespoons flour

3 cups milk

3-4 Tablespoons Ultra Gel

This recipe is as much method as it is ingredients. In a sauce pan gently melt the butter at no higher than medium heat. Once it is fully melted whisk in enough flour that all the butter is incorporated into the flour. It will be a very pale yellow color. Keep stirring and allow the butter and flour mixture to cook a little. This will carmelize it and makes for a richer flavor. If you go too long it will turn brown and then burn, so keep a very close eye on what you’re doing. Add one cup of milk, stirring constantly. Unlike adding Ultra Gel you can get some quick lumping with flour so you want to add your liquid gradually and stir like the dickens. Once the first cup of milk is added and thick keep adding milk until all three cups have been added. Bring the mixture to a boil and add remaining milk. Lower temperature and whisk in Ultra Gel until desired thickness is almost achieved. Remember the Ultra Gel will thicken for 3-5 minutes after you stop adding it so always stop before you’re to your desired thickness and give the mixture a few minutes to reach full thickness. If you over thicken just add a little more milk, no problem. Spice with salt, pepper and a little garlic powder and serve warm.