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With fun ideas, helpful information, and even some creative recipes, the Inkless Tales Newsletter -- a monthly-ish production -- is a great way to keep up with what's going on here.
Cones are inexpensive. YOU can be "The Ice Cream Man."
At last: something NEW to do with hot dogs. |
French Vanilla Chocolate Chip Ice Cream
Goodness, this stuff is good. And, although you don't want to eat the whole thing yourself, it's pretty wholesome, as long as you remember "moderation."
Ingredients
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
- 1 cup mini-chocolate chips
- 2 teaspoons vanilla.
- (for mint chocolate chip, substitute 2 teaspoons mint extract for vanilla extract.)
Equipment:
- An ice cream maker, or a freezer.
NOTE: [Coddle the eggs to prevent salmonella. This allows you to use it as nearly raw, but kills all salmonella. (This trick works great for Caesar salad, too.)
To coddle an egg, you boil water in a saucepan – the water MUST be fully boiling. While you wait for the water to boil, prepare another bowl with very cold or ice water on the counter next to it.
Fully immerse the eggs in boiling water for 40-60 seconds. Then pull them out and immediately immerse them in the cold water. They’re coddled. (They may have a few white patches; that’s fine.) ]
- Whisk the eggs till fluffy.
- Add the sugar, a little at a time, until completely blended.
- Add cream and milk and whisk till blended.
- Add 2 teaspoons vanilla.
- Add mixture to your ice cream maker and follow your manufacturer’s instructions.
- If you don’t have an ice cream maker, you can also simply freeze this mixture in your freezer, as long as you put it in a bowl, lay clear wrap carefully over the top (as airtight as possible) and skip the chips (they’ll just sink to the bottom.) Then close the bowl with an airtight lid. It will take several hours.
-Elizabeth Bushey
elizabeth@inklesstales.com
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