This decadent “No Bake Egg” is actually a luxurious chocolate custard base, perfect for churning into ice cream or serving as a rich pudding. The recipe combines a classic crme anglaise base made with egg yolks, sugar, and cream, infused with melted chocolate for deep flavor. It’s studded with sweet miniature marshmallows, chewy raisins, crunchy toasted almonds, and miniature chocolate chips, offering a delightful mix of textures. While the title suggests no baking, the custard requires gentle cooking to thicken properly. This dessert is an indulgent treat for special occasions or a cozy evening at home. Its rich, satisfying, and brings a nostalgic, international flair to your dessert table.
No Bake Egg
Description
This decadent "No Bake Egg" is actually a luxurious chocolate custard base, perfect for churning into ice cream or serving as a rich pudding. The recipe combines a classic crme anglaise base made with egg yolks, sugar, and cream, infused with melted chocolate for deep flavor. It's studded with sweet miniature marshmallows, chewy raisins, crunchy toasted almonds, and miniature chocolate chips, offering a delightful mix of textures. While the title suggests no baking, the custard requires gentle cooking to thicken properly. This dessert is an indulgent treat for special occasions or a cozy evening at home. Its rich, satisfying, and brings a nostalgic, international flair to your dessert table.Ingredients
Directions
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In a small saucepan, combine the unsweetened baking chocolate and half-and-half. Heat over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
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In a medium saucepan, combine 1/3 cup of the granulated sugar and the whipping cream. Heat over medium heat until warm but not boiling.
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In a separate bowl, whisk the egg yolks with the remaining 1/3 cup granulated sugar until the mixture is light and lemon-colored.
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Slowly temper the egg yolk mixture by stirring about half of the hot cream mixture into the eggs, whisking constantly to prevent curdling.
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Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low to medium heat, stirring constantly, until the mixture thickens and reaches 165 degrees F.
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Remove the saucepan from heat. Stir in the softened butter and vanilla extract until fully incorporated.
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Add the chocolate mixture to the custard base and stir until quite smooth and well blended.
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Allow the mixture to cool to room temperature, then refrigerate until cold.
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Before churning in an ice cream maker, fold in the miniature marshmallows, toasted chopped almonds, raisins, and miniature chocolate chips.
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Churn according to your ice cream maker's instructions until frozen. Serve immediately or freeze for firmer consistency.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 1357.5kcal
- % Daily Value *
- Total Fat 60.4g93%
- Saturated Fat 36.1g181%
- Cholesterol 103.7mg35%
- Sodium 46.6mg2%
- Total Carbohydrate 199.4g67%
- Dietary Fiber 9.3g38%
- Sugars 187.2g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Ensure the custard reaches 165 degrees F to safely cook the eggs. Use a candy thermometer for accuracy.
Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping.
Variation: If you don't have an ice cream maker, you can serve this as a rich chocolate custard pudding. Simply pour into bowls and chill for at least 4 hours.
Tip: Toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping for enhanced flavor.
Ingredient Note: The recipe lists "Charleston Cobblestone Ice Cream" in the original text, suggesting this is a specific ice cream flavor profile. The "No Bake Egg" title refers to the no-bake custard base method.
