Chocolate Ice Cream (with variations)

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Chocolate Ice Cream (with variations)

1-1/4 cups Evaporated Milk
1-1/4 cups Heavy Cream
2/3 cup Sugar
2 lg Eggs, slightly beaten
1 tsp Vanilla
1/4 tsp Salt
2/3 cup Cocoa
6 oz broken Bittersweet Chocolate

Combine evaporated milk, sugar, salt, and cocoa in saucepan. Bring to a boil.

Stir a ladle-full or 2 into the eggs; then stir that into the saucepan. Add broken chocolate. Cook and stir just until chocolate is melted. Cool.

Stir in cream and add vanilla. Cover and chill thoroughly. Process in machine as directed.

Freeze in freezer at least 2 hours to “ripen”. Makes 1 quart.

Additions:

Chocolate Almond: add 1/3 tsp almond extract to cream. Process. Stir in 1/3 cup chopped and toasted almonds.

Cookie: chop 1/3 cup cookies. Stir in after processing.

Fudge Brownie: chop 1/3 cup brownies. Stir in after processing.

Rocky Road: after processing; stir in 1/3 cup mini-marshmallows and 1/3 cup chopped and toasted walnuts.

Debbi
(5/28/11)

Debbi's Mom's Real Ice Cream

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Debbi's Mom's Real Ice Cream

6 Eggs
1-1/2 cups Sugar
1 can Sweetened Condensed Milk (NOT evaporated, organic is best)
1 tbsp. Flour
1 tbsp. Vanilla extract
1/2 gallon whole Milk

Mix flour and vanilla. Add remaining ingredients. Pour into ice cream maker and process as instructed on machine.

Variations:
  • Chocolate Chip: Add one 16 oz. pkg. Chocolate Chips
  • Fresh Fruit: Add 1 to 3 cups chopped fresh fruit, depending on taste. (Peach is Debbi's Favorite!)
  • Chocolate: Add enough melted chocolate to taste make dark for plain chocolate. (Debbi says the more the better!)
  • Rocky Road: Make chocolate ice cream and add 2 cups of finely chopped walnuts and 2 cups mini-marshmallows.
  • Coffee: Add 1/4 cup or more instant espresso powder to milk and dissolve.
  • Mocha: Use the additions for chocolate and the coffee ice creams.

You can make any flavor you want, just use your imagination. This is real ice cream! No one in all of my life of using this recipe ever got sick from the eggs. (These days, local eggs are best, unless one does not mind eggs that are many months old.) The flavor is the best and no other recipe compares.

Debbi M.
(5/28/11)

Lynncello

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Lynncello

I made up a cocktail the other day that sounds weird but that is actually really good. I haven't got a name for it yet. (Note: another member named it after Lynn)

1 shot limoncello
~1 tsp apple cider vinegar
ice
cane sugar cola (not corn syrup)

Really yummy. Needs a name.

Snort. Limoncello is a delicious, sweet-not-tart lemon liqueur. I would like it better were it tarter, hence the vinegar. Interestingly the vinegar works better than actual lemon juice.

Lynn S.
(5/19/11)

Dehydrating Eggs

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Dehydrating Eggs

I can answer this one. I'm working on it now. I was going to post it on the blog with pics but was waiting to give them a try in a cake recipe or something similar.

You scramble eggs, cook them, put them in the dehydrator until crispy and grind the dried eggs to powder. Then you reconstitute 1 tbsp egg powder with 2 tbsp water.

I tried rescrambling and decided if I were starving they'd be better than nothing - too grainy to be delicious, but the taste was fine. Shrug, or maybe my blender just didn't grind smoothly enough, and a coffee grinder would work better. Haven't tried them for a cake or something yet. Supposedly they work, but I'm skeptical.

I saw a website last week that had something about dehydrating them like a fruit leather. I may look into that further. IDK about it, something about the rawness bothers me.

J. Gayle
(5/13/11)

Comment:

I found another method online in 2015. I have not tried the method.

You put 7 eggs in a blender and whip until very frothy. Set up your dehydrator in the spot it will stay the whole time it is working. 7 eggs fills one round sheet for that type of dehydrator.

Pour the eggs from the blender onto the sheet and start the dehydrator at... 135°F? When dried to a sheet, peel and scrape into a blender and powderize the egg. The powder is still not really dry, so the writer then redried the powder.

Then put back on (clean, of course), dehydrator leather and run through the powder again to fully dry it. Keep in a sealed jar.

Same proportions as J. Gayle said, I think. The woman said using a little bacon grease or butter when scrambling the reconstituted egg powder made them more edible.

I have no clue if this is safe or not. Proceed at one's own risk.

Debra

Low-Carb Banana Smoothies

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Low-Carb Banana Smoothies

We like banana yogurt smoothies and we are both diabetic. (Amounts in parenthesis are carb amounts.)

Place in food processor:

1 frozen overripe banana (30)
8 oz. blended lite yogurt (13)
8 oz. Milk. (13)
1 tsp vanilla

Makes two 8 oz. servings at 28 g. carb. each.

Linda D
(5/6/11)

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