DOUBLE CHOCOLATE
This is a double chocolate ice cream guaranteed to get your endorphins flowing. It's made from both Dutch process cocoa and Baker's chocolate liqueur. Prepare the mix as for the
Old Time Vanilla
(see recipe) ice cream, but instead of the brown sugar, use ½ cup of white granulated sugar. Set the mix nearby after it is prepared. Then in a double boiler with the water hot but not boiling, melt 2 ounces of good quality baker’s unsweetened chocolate. When completely melted, add 1 tablespoon of Dutch chocolate cocoa powder. This chocolate sauce will thicken
immediately, so quickly add some of the base mix, 1/4 cup at a time stirring constantly. The chocolate sauce will now thicken into a massive thick ball of chocolate. Keep adding base mix up to a cup and keep stirring until you have a smooth thick chocolate sauce. When it has cooled slightly, add to the base mix and stir vigorously. Not all the chocolate will dissolve; you’ll still have thousands of very tiny chocolate bits in the mix, which is as it should be, but you'll prbably need to
strain out a number of the larger chunks, perhaps several tablespoonfuls, but that's ok, that's how you know you have a supersaturated suspension of chocolate! Let the mix chill in the refrigerator for four hours (allowing it to age) and then freeze according to the directions with your ice cream freezer.
EASY VANILLA
5 Eggs
Pinch of Salt
2 c Sugar
2 pk Instant vanilla pudding mix
1 cn Evaporated milk
2 Qt. Milk
Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container, (plastic works best), store in freezer at least over night.
EGG NOG ICE CREAM
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice cream machine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.
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