Rocky Road Ice Cream |
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1 ¾ cup Granulated Sugar | 6 cups Whipping Cream |
½ tsp Salt | 1 tbsp Vanilla Extract |
2 cups Milk | 2 cups Mini Marshmallows |
6 squares | 1 ½ cups Chocolate Chips |
2 cups Half and Half | 1 cup Chopped Pecans |
Mix the milk and chocolate in a large saucepan. Over medium heat stir until the chocolate is completely melted. Remove from heat and slowly add sugar and salt, mixing well, until dissolved. Stir in the remaining ingredients except the marshmallows, pecans, and chocolate chips, and then cover and refrigerate for about 30 minutes or until mixture has chilled. Pour mixture into the freezing canister and follow the directions in the “Using Your
Peanut Butter Chocolate Chip Ice Cream
2 | cups Granulated Sugar | 2 cups Heavy Cream |
2 tbsp Corn Starch | 1 cups Half and Half | |
½ tsp Salt | 1 ½ cup Chocolate Chips | |
1 | /12 tsp Vanilla | 1 cup Peanut Butter or melted Peanut |
6 cups Milk | Butter Chips | |
4 Eggs, beaten
Mix the sugar, corn starch, and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens slightly. Slowly stir in peanut butter and whisk until all peanut butter is combined and mixture is smooth. Slowly add vanilla, half and half, and heavy cream. Pour into a large glass bowl and refrigerate for
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