Make your own ice cream!
You need:
1 gallon size ziploc bag
1 sandwich size ziploc bag
1/2 C purchased chocolate whole milk
1/4 t vanilla
2 T rock salt
ice cubes
Fill gallon size bag with salt and 3/4 full of ice cubes. Pour chocolate milk and vanilla into sandwich size bag, zip shut and place in large bag with ice and salt, zip large bag shut. Shake bags for 15-20 minutes or until you have a baggie of frozen chocolate ice cream!
5 egg yolks
3/4 cup sugar
2 cups whole milk
1 cup light cream
2 teaspoons pure vanilla extract
Combine egg yolks and sugar in mixing bowl. Beat at medium-high speed until very thick and pale yellow in color.
In medium saucepan, heat milk to a simmer. Add half of the milk to the egg yolk mixture; whisk until blended. Stir in remaining milk. Cook over low heat, stirring constantly, until mixture coats back of spoon.
Remove from heat; stir in the cream. Pass mixture through a fine strainer into medium bowl set over an ice bath to chill. Stir in vanilla.
Freeze in an ice cream maker according to manufacturer's instructions.
1/2 C. water
3/4 C. sugar
1/2 C. whipping cream
1 egg white
2 T. lemon juice
1 pint red raspberries
Put the fresh berries in saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice.
With canned berries, omit the water. Simply heat in their own juice and press through a sieve. Cool.
Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the whipped cream until thick and stir well. Freeze.
Makes 1 1/2 quarts.
