Homemade Double Chocolate Fever Ice Cream
This is one of my first guest blogs from my good friend Paula Acheson from Kansas! She is a wife, mom, cancer survivor and cook extraordinaire! She makes anything she does look easy and she is one of my biggest supporters of my blog. I know that if Paula gives me a recipe it's 'golden' as they say. Paula and I forged our friendship over the backs of our cattle stalls years ago while feeding our hungry state associations. She shared with her the fruit cup recipe I have on my blog that you can find on the recipe page under Paula's Fruit Cups. They are healthy and a refreshing treat for breakfast or anytime of the day.
Paula gave me this recipe a couple of months back and I apologize for taking so long to get it in. Today, we made our second batch of this ice cream with Devil's Food chocolate pudding mix and we are still licking the bowl. Last time we used vanilla pudding mix to equally good results! I used a fine grade of Mexican vanilla that we think really made a difference and reduced the sugar by 1/4 cup. The girls helped mince Hershey's bars into small bits and we place 1 1/2 bars into the mixture before we poured it into the ice cream maker. With the Cuisinart we allowed the ice cream to freeze for 1 hour.
Today I had to precious little helpers with my daughter Audrey and niece Zoe. They love to help me cook and when I mentioned ice cream they ran screaming into the kitchen! I used my Cuisinart Ice Cream and Sorbet machine that thanks to Paula I am finally using after 3 years in my cabinet!
Paula's guest blog:
Its County Fair time here in central Kansas and the one thing we all look forward to at one of our evening get togethers is Sandy's Fresh Peach Homemade Ice Cream. Gets everyone excited for one of our county 4-H's Annual Ice Cream Social that is the week end following the fair. So many flavors to choose from you may just have to go back.
The girls nicknamed this ice cream because it is super chocolatey they say!
Homemade Ice Cream
1 Lg. or 2 Sm. boxes instant pudding (vanilla, chocolate, whatever you like)
4 cups heavy (whipping) cream (I also use less unless for a special occasion)
3 Tblsp. vanilla
Milk (I have used choc. milk for deeper choc. flavor
Mix sugar, pudding mix, cream, vanilla & part of milk in a mixing bowl. Pour into freezer can; add additional milk to fill can to within 3-4 inches of top. Place in freezer; start motor, add ice & salt (5:1 ratio) and freeze. When motor stops, remove paddle, drain excess water, add more salt & ice, cover with towels or blankets, & allow to ripen for several hours (or eat immediately if you must!). Makes 1 1/2 gal (6 qts).
Variations:
Peach: Best with big, juicy Colorado peaches in August/September! Cook 10 large very ripe peaches (peeled and diced) with some of the recipe's sugar until soft, then cool (or process in blender or food processor); proceed with vanilla recipe using 2 T. vanilla and 2 T.
almond extract.
Rocky Road: use choc. pudding, 16 oz. mini marshmallows,
16 oz. cocktail peanuts (chopped), 1 bag (10-12 oz.) mini choc. chips (cut back on sugar due to marshmallows). Very chunky.
Frosty: use choc. pudding, less sugar, add malted milk powder to taste.
Strawberry: mash very ripe strawberries & mix with a bit of sugar, allow to stand for 15-30 minutes to juice up, proceed with vanilla recipe.
Can make about any flavor you can dream up with this one.
Paula Acheson
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| Kansas Fair and Paula's friends enjoying the Peach Ice Cream! |
It's finger licking good!
This is my ice cream maker without the top on. You'll notice the extra milk added...just a tad!
I'm a chocoholic and that does sound finger licking good.
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