Homemade Ice Cream, part 3

And Part 3 is Killer Chocolate...created by Jeff's dad, Steve.  Because Cathy is allergic to chocolate, everyone relies on Steve to make this amazing chocolate ice cream.  Really, Jeff specifically asked Steve to make this last year because he makes it better than anyone else, even if they follow the recipe to the tee.  But I am sure you all will do great and make it fantastically.  It starts with an almost chocolate pudding/custard base and then you mix the cooled custard with milk and then churn it in an ice cream maker.   So good.  Jeff's family likes to add walnuts, marshmallows and chocolate chips when it comes right out and then freeze it solid after...homemade rocky road.

12 oz semi sweet chocolate chips
4 c milk
2 c sugar
4 tbsp cornstarch

Stir together with whisk over low heat, not going over medium heat.  Stir constantly til smooth. 

Beat 4 eggs well in a separate bowl, then temper by adding some of the chocolate mixture to the eggs and beating well with whisk...once the eggs are brought to temperature, add the eggs completely to the chocolate mixture and cook the whole thing til it is like a thick custard or pudding.  Cool overnight in fridge, then in the morning, add

2 tsp vanilla
4 c heavy whipping cream or half and half

Churn in ice cream maker, and once frozen in there, add your nuts and marshmallows if you like (I just like it plain, but Jeff likes it rocky road)  then freeze it again for at least an hour or two.

Homemade Ice Cream, Part 2

Part 2 is Peach Ice Cream.  Jeff likes his peaches pureed, but I like them in chunks, both will work fine.  I love this one, and it's usually a tradition in September because Jeff grew up in Brigham City, where they are known for peaches...and they have PEACH DAYS!  And my mother in law has a peach tree in her backyard with the best peaches I have ever had.  So...now I am rambling.  Enjoy!

Peach Ice Cream

5 peaches, peeled and either sliced or diced (or pureed if you're like my husband and you don't like chunks)
4 eggs
2 1/2 c sugar
2 c milk
1 tsp vanilla
2 c cream
(or 1 quart half and half--it's the same as 2 c milk and 2 c cream)

Whisk eggs and sugar together til light yellow in color.  Whisk in milk and cream and vanilla, then stir in peaches and pour into ice cream maker.  Makes 1 gallon.  Freeze again after taking out of ice cream maker to harden.

Homemade Ice Cream, Part 1

Ok, so our friend Brianne, who used to go to be in our ward and now lives in Santa Clara, asked for my homemade ice cream recipes.  Our weather is a bit different from hers, but homemade ice cream is good anytime...  I just don't know about getting the ice cream maker out when there is 6 inches of snow on the ground!  here is part one...Sour Cream Raspberry...wonderful!  Comes from Jeff's mom Cathy (who I have cited a few times on here) and it's a fave for sure...

Sour Cream Raspberry Ice Cream

1 pt fresh raspberries
1 1/4 c sugar
1/2 c sour cream
1 1/2 tsp vanilla
2 eggs, beaten
1/4 c evaporated milk
1 1/2 c heavy cream or half and half

Blend everything together, then pour into ice cream maker.  If not full to fill line, add more milk.  Place canister in ice cream maker and fill bucket around with ice and salt, churn.  Makes 1 gallon.  After you pour it out of the churn, you might want to freeze it for an hour to make it a bit harder.