It’s Farmer’s Market season in Utah, and we’re happy to be showing at the Downtown Farmer’s market in Salt Lake City for a second year. We’ll also be at the market in Spanish Fork, Utah all season and showing up at the St. George market starting next month. As far as the other markets keep an eye out for us as I’ll be doing a whirlwind tour to various cities up and down the I-15 corridor for one day here and one day there events. It should be lots of fun, and we’re doing some specials at the markets like test marketing our new dessert spread line and our Back of the Barn BBQ sauce. So come by and see us!
In other news this weekend was father’s day and in appreciation of my sweetie I made pound cake and frozen custard. Bunneh doesn’t usually go for ice cream, as there are so many other deserving things to spend calories on that taste better in his opinion. Every now and again he’ll steal a bite of whatever I’m having, but in general not an ice cream guy. That is unless I make it from scratch, particularly when I go all out and make a long cook custard. So for father’s day he got three: Vanilla Bean, Chocolate and Chocolate mint. For me the chocolate was just slightly too rich, but it was about the best thing he’d ever eaten. Score a home run for the Cuisine Art Ice cream maker and the patient wife! I used Ultra Gel in all of my custards and was really pleased with the results as I was able to cut back on calories and it helped keep everything smooth as silk. No chunks or ice crystals, even after the ice cream had been in and out of the freezer several times after the initial serving had passed. Definitely recipes I’ll be doing again, and hey…gluten free even!
Ultra Gel Chocolate Custard Base
1 1/2 cup 1 percent milk
1 cup whipping cream (not heavy)
2/3 cup sugar
2/3 cup cocoa
1 tablespoon Ultra Gel
2 large eggs
1 egg yolk
2 tsp vanilla
5 ounce bittersweet chocolate, chopped fine
In a medium saucepan, I love non stick for this, combine 1 1/4 cup milk and cream over medium heat. Simmer over low heat for 30 minutes. Do not boil as this will denature the protein and can cause scorching.
in a separate bowl combine the sugar, cocoa and Ultra Gel. Stir well. Add eggs, egg yolk and 1/4 cup milk and beat with a hand mixer or wooden spoon until combined. This makes a thick mixture. Measure out 1 cup of the hot cream mixture. Stir into the cocoa mixture a little at a time until fully incorporated. Stir the chopped chocolate into the sauce pan and stir until melted, then add the egg mixture into the sauce pan as well. Return to heat until mixture begins to thicken. Transfer to a bowl and cover with plastic wrap, allowing the wrap to rest on the top of the custard. Chill for at least 2 hours, though over night is better.
Pour the chilled custard into the freezer bowl of your ice cream maker and beat according to manufacturers directions. Eat when it comes out of the ice cream maker. Then freeze whatever is left until it’s harder. Then eat it some more. Then if you’re not sick of it eat some more. Or pay attention to your diet and portion out just a little more.
It’s really good with pound cake and a little bit of hot Raspberry Spreadable Fruit poured over the top. I used the ten calorie version and just microwaved it for about 15-20 seconds and drizzled.
Holy yum. Happy Father’s day to Bunneh and to my own wonderful dad!