Saturday, July 17, 2010
Tuesday, July 13, 2010
Due Yesterday: Ice Cream
Next Week's Topic: Breakfast.
Sorry for the lack of moderating lately... Maddy and I've only spent 3.5 of the last 31 days at home. Things should be heading back to normal next week!
Sorry for the lack of moderating lately... Maddy and I've only spent 3.5 of the last 31 days at home. Things should be heading back to normal next week!
Sunday, July 11, 2010
Rocky Road Ice Cream
YUMMY!!!
Preparation Time: Prep: 15 min. + cooling Process: 20 min./batch + freezing
Ingredients:
3 cups whole milk
3 cups half-and-half cream
9 ounces semisweet chocolate, chopped
2-3/4 cups sugar
3/4 teaspoon salt
6 cups heavy whipping cream
3 cups miniature marshmallows
2-1/4 cups miniature semisweet chocolate chips
1-1/2 cups chopped pecans
6 teaspoons vanilla extract
Directions:
In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 4-1/2 quarts.
Source: Taste Of Home
Servings: 36, I usually cut this recipe in half.
Preparation Time: Prep: 15 min. + cooling Process: 20 min./batch + freezing
Ingredients:
3 cups whole milk
3 cups half-and-half cream
9 ounces semisweet chocolate, chopped
2-3/4 cups sugar
3/4 teaspoon salt
6 cups heavy whipping cream
3 cups miniature marshmallows
2-1/4 cups miniature semisweet chocolate chips
1-1/2 cups chopped pecans
6 teaspoons vanilla extract
Directions:
In a large saucepan, combine milk and half-and-half; heat to 175°. Add chocolate, sugar and salt; stir until chocolate is melted and sugar is dissolved.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Cool completely. Transfer to a large bowl; stir in the remaining ingredients. Cover and refrigerate for 30 minutes.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 4-1/2 quarts.
Source: Taste Of Home
Servings: 36, I usually cut this recipe in half.
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