No-cook Choc-Pecan Raisert
Here’s another one-hour no-cook ice cream
Even the dieter should have no fear of this ice cream at 2460 calories for 2 liters at a total cost of $5.90. The 171 calories for 125 ml (1/4 cup) gives you a favorable comparison with up-market ice creams that average at around 300 calories for 125 ml (1/4 cup). If you want to save on the calories, and dollars, you can cut down on the condensed milk and add sugar instead, but this will harden the ice cream. The condensed milk gives it a wonderful consistency, with an added treat for the ‘chef’: he/she gets to lick clean the condensed tin can.
I like the pecans crushed smaller than usual and slightly over-roasted (dark brown) to give the ice cream a stronger taste.
Ingredients (Calories Cost)
1. 125 ml (½ cup) raisins soaked overnight in the liqueur (or sherry) of your choice (150 .60c)
2. 125 ml (½ cup) choc-chips (70 .20c)
3. 1/3 cup pecans (crush to desired size) (180 .30c)
4. 2 tbsp unsalted butter (1 for melting choc chips, 1 for roasting pecans) (70 .20c)
5. 65 ml (1/4 cup) caramel sauce (35 .45c)
(Feed the items above into the ice cream maker only when the main mixture starts to thicken, so that they do not all drop to the bottom – I usually wait about 15 minutes)
6. 300 ml can of condensed milk (960 1.60c)
7. 1 tablespoon vanilla essence (15 .15c)
8. 600-800 ml of 2% milk (depending on whether you want to make 1.75 or 2 ltrs) (300 .60c)
9. 150 ml half & half (10% cream) (200 .50c)
10. 150 ml (5 ounces) evaporated milk (has disodium phosphate) (480 1.30c)
Total for 2 liters (you can split this recipe into two and increase the 2% milk to 800 ml
to make 2 liters with two ice cream bowls. The one bowl overflows a bit at 1.75) (2460 $5.90)
Throw ingredients 6-10 into a bowl and mix by hand, then pour into the ice cream machine.
While the ice cream is thickening, roast the pecans with one tbsp of unsalted butter in a pan until they are brown; microwave the choc chips for 1 ½ minutes with one tbsp of unsalted butter; cool the pan of pecans in the sink; after stirring the melted chocolate pour over the pecan, and make a thin/flattened ‘cake’. Then put the pan and ‘cake’ into the freezer; take out after 5-10 minutes and scrape it into a plate and slice up into little pieces with a large kitchen knife. Resist snacking on the cake.
When the ice cream has thickened (usually after 15 minutes) start adding first, the caramel sauce, second, the chocolate-coated pecans, and third, the liqueur-soaked raisins. Let the machine run until the mixture has completely thickened, put into a sealed container in the freezer until ice cream hardens, and then begin your Raisert…
21st February 2013