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Tuesday, August 10

beat the heat!

When the sweltering heat descends on us, we make homemade
ice cream. What a summertime delight! If you love chocolate, this recipe is an ideal way to beat the heat. It's easy to make and oh-so good!

Triple Chocolate Ice Cream

2 c. whipping cream, divided
2, 1-oz. sqs. semisweet baking chocolate
2, 1-oz. sqs. unsweetened baking chocolate
2 c. half-and-half
1 c. sugar
1/3 c. baking cocoa
8 egg yolks
4 t. vanilla extract
1/8 t. salt

Combine in a saucepan 1/2 cup whipping cream with semisweet and unsweetened chocolate squares. Heat over medium-low until chocolate melts; stir frequently. When squares have melted, remove from heat; set aside. Pour half-and-half into a saucepan; heat until hot, but not boiling. Remove from heat; set aside.

Stir together sugar and baking cocoa; set aside. Whisk together egg yolks until well blended. Gradually beat sugar mixture into egg yolks with an electric mixer at medium-low speed; blend well. Slowly add chocolate mixture, then half-and-half; mix until smooth.

Return mixture to saucepan over medium heat. Cook, stirring constantly, until mixture is hot, but not boiling. Transfer to a bowl; stir in remaining whipping cream, vanilla, and salt. Cover and chill 8 hours.

Pour into an ice cream maker; freeze according to manufacturer's instructions. Makes 1/2 gallon.

(Jenean, you'd asked about a Peach Ice Cream recipe. I have it on good authority that this recipe is absolutely delicious! My friend Diana passed it along to me...her daughter Jennifer makes it for her family.)

Peach Ice Cream

4 peaches, peeled, pitted, and chopped
14-oz. can sweetened condensed milk
juice of 1 lemon
1-1/4 c. whipping cream

Combine peaches, milk, and lemon juice in a food processor. Process until smooth; set aside. Beat cream in a chilled bowl until stiff peaks form; fold into peach mixture. Place into an ice cream maker; freeze according to manufacturer's instructions.
Makes 1/2 gallon.
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