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medium-low heat; stirring frequently until the pecans are lightly browned.
Remove from the heat; strain (the butter will have a pecan flavor and may
be reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
Cookies & Cream: Add 1/4 – 1/3 cup coarsely chopped cookies (chocolate
chips, Oreos
®
, Mint Oreos
®
, chocolate covered graham crackers, etc.)
during the last 5 minutes of mixing.
Candy & Cream: Roughly chop enough of your favorite candy bar
(Heath
®
, Reese’s Peanut Butter Cups
®
, KitKat
®
, etc.) to make 1/4 - 1/3 cup
of chopped candy or measure 1/3 cup of your favorite M&M
®
candies;
refrigerate until ready to use. Add the chopped candy during the last
5 minutes of mixing.
CHOCOLATE ICE CREAM
Choose your favorite brand of dark chocolate to make this yummy.
Preparation: about 1 hour (active time about 5 - 10 minutes), plus 20 - 25
minutes chilling time, optional 2 hours to “ripen”.
Makes eight 1/2-cup servings.
3/4 cup whole milk
1/3 cup granulated sugar
4-6 ounces bittersweet or semi-sweet chocolate, broken into
1/2-inch pieces
1-1/2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be
done on the stovetop or in a microwave). In a blender, or food
processor fitted with the metal blade, pulse to process the sugar with
the chocolate until the chocolate is very finely chopped. Add the hot milk;
process until well blended and smooth. Transfer to a medium bowl and
let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste. Chill for 30 minutes or longer.
Turn the machine ON, pour mixture into freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream will have a soft creamy
texture. If desired, transfer the ice cream to an airtight container and
place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 309 (69% from fat) • carb. 23g • pro. 3g • fat 25g
sat. fat 15g • chol. 64mg • sod. 29mg • calc. 63mg • fiber 1g
VARIATIONS:
Chocolate Almond: Add 1/3 teaspoon pure almond extract along with
the vanilla. Add 1/4 – 1/3 cup chopped toasted almonds or chopped
chocolate-coated almonds during the last 5 to 10 minutes of freezing.
Chocolate Cookie: Add 1/4 – 1/3 cup chopped cookies (chocolate chip
or chocolate sandwich, chocolate mint, chocolate covered graham crack-
ers, etc.) during the last 5 minutes of freezing. Transfer to a container and
freeze for 2 hours before serving.
Chocolate Fudge Brownie: Add 1/4 – 1/3 cup chopped day old
brownies during the last 5 minutes of freezing. Transfer to a container
and freeze for 2 hours before serving.
Chocolate Marshmallow Swirl: When removing the ice cream to a
container for freezing, layer it with dollops of your favorite chocolate
sauce and scoops of marshmallow crème (Fluff). Freeze at least 2 hours
before serving.
FRESH STRAWBERRY ICE CREAM
Fresh strawberry ice cream is particularly good when made with farm
fresh summer berries.
Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to
macerate, 20 – 25 minutes chilling time. Optional 2 hours to “ripen”.
Makes eight servings.
4 ounces fresh ripe strawberries, stemmed and sliced
1 tablespoon freshly squeezed lemon juice
2/3 cup sugar, divided
3/4 cup whole milk
1-1/2 cups heavy cream
3/4 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 3
tablespoons of the sugar, stir gently, and allow the strawberries to
macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and
granulated sugar until the sugar is dissolved, about 1 to 2 minutes on
low speed. Stir in the heavy cream, any accumulated juices from the
strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl, and let mix until thickened, about 20 to 25 minutes. Add the sliced
strawberries during the last 5 minutes of freezing. The ice cream will have
a soft creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until firm, about 2 hours to “ripen”.
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