The DIY Pantry (63 page)

1. Place the cocoa powder, water, sugar, and salt in a large, heavy-bottomed saucepan and whisk to combine well.
   
2. Turn on the heat to medium and whisk until smooth. Bring to a gentle boil over medium heat and let it simmer uncovered steadily for 6–7 minutes, stirring often. Once the mixture thickens a bit, remove from the heat and then add the vanilla extract.
   
3. Pour into an airtight storage container, such as a Mason jar or a leftover chocolate syrup bottle. Note that the syrup will still be quite thin, but it will thicken as it cools.
   
4. Store in the refrigerator for 3–4 weeks.
   

Melted chocolate in any form will harden when it hits cold ice cream, but the “magic” in this shell is that the chocolate hardens in a thin, smooth shell rather than glopping up in a ball. Children of all ages have been delighted by this simple pleasure since it appeared on the market several decades ago. It turns out making it at home is incredibly easy, but you can still keep this recipe as your magician’s secret, if you’d like. The only difficulty is choosing which chocolate to melt down. Choose a high-quality brand you already enjoy eating and this recipe will be sure to please.

1. Melt the coconut oil in a large saucepan; then add the dark chocolate, sunflower oil, and salt.
   
2. When the chocolate is melted, remove from the heat and whisk until the mixture is completely smooth. Stir in the vanilla extract and whisk again.
   
3. Pour into an old squeeze bottle or small glass jars and store at room temperature for up to 3 months.
   

Fruit curd adds a touch of class to anything: custards, cakes, or even just spooned over yogurt on a lazy weekend morning. Traditional curd is made of citrus juice, so be sure to strain it well to make it completely pulp-free. If you wish to explore a less juicy fruit option, such as mango or kiwi, be sure to purée the fruit extremely well and pass it through a sieve to remove any solids.

1. Cream the butter in the bowl of an electric mixer. Add the honey and beat until fluffy and light. Add the yolks one at a time, beating well to incorporate after each addition. Sprinkle in the salt; then reduce the speed to low and gradually add the fruit juice.
   
2. Place the bowl on top of a simmering pan of water. Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon, about 10 minutes. Cover and chill in the refrigerator until firm, at least 1 hour. Keep in mind that your curd will thicken substantially as it cools.
   
3. Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
   

On a hot day when the mercury is rising, there is nothing better than a creamy, frozen treat.Considering the store-bought versions include hydrogenated oils and artificial flavorings, making ice cream at home is a sure-fire hit. Not only does it taste worlds better than store-bought varieties, but with its nourishing cream and eggs, it’s actually a healthy treat—in moderation of course! If you choose to use the raw egg yolks in this recipe, use only very fresh eggs that were raised on pasture, since this makes a vast difference both in nutrition and in safety. Of course, you can always go without them, as the recipe comes out just as delicious!