This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chocolate Custard Ice Cream
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- #53150
There's nothing quite like a rich and creamy chocolate custard ice cream. It's the perfect dessert for any chocolate lover.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk
2 eggs, slightly beaten
4 ounces unsweetened baking chocolate, broken into pieces
2 pints light cream
2 tablespoons vanilla extract
directions
Combine the sugar, flour, and salt in a saucepan (do not put it on the heat yet). While stirring, slowly stir in the milk. Add the eggs and chocolate. Place the pan over medium heat and cook, stirring constantly, until it begins to thicken and comes to a boil. Cook at a solid boil for 1 minute while stirring constantly.
Remove the pan from the heat and let cool to room temperature. Place the cooled mixture in the refrigerator and let chill until completely cold.
Combine the chilled mixture, light cream, and vanilla. Add to the the ice cream machine freezer container (it should not be filled more than 2/3rds full). Process as directed by the ice cream machine manufacturer's directions.
Store the ice cream in the freezer.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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