If you're new to making ice cream at home, this rocky road recipe is an excellent starting point. It's forgiving, deliciously satisfying, and you might just become the ice cream hero of your household.
2 ounces unsweetened chocolate
1 can (14 ounce size) sweetened condensed milk
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla
1 1/3 cup miniature marshmallows, halved
In a medium saucepan, melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water.
Remove from heat. Pour half of the mixture into a blender container. Cover and blend until smooth. Transfer to a bowl.
Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.
Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening.
Ripen 4 hours.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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