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ROCKY ROAD ICE CREAM
2
1
⁄2 cups milk 7
1
⁄2 squares (1 oz. each) semisweet chocolate
2
1
⁄4 cup sugar
1
⁄2 teaspoon salt
2
1
⁄2 cups half and half 1
1
⁄2 tablespoons vanilla extract
5 cups whipping cream 2
1
⁄2 cups mini marshmallows
1
3
⁄4 cups chocolate chips 1
3
⁄4 cups chopped pecans
Combine milk and semisweet chocolate in saucepan. Stirring constantly, cook over
medium heat until chocolate is melted. Remove from heat. Add sugar and salt. Stir
until dissolved. Stir in remaining ingredients. Cover and refrigerate 30 minutes. Freeze
as directed.
PEPPERMINT ICE CREAM
3
1
⁄8 cups milk 2
1
⁄2 cups sugar
1
1
⁄8 teaspoon salt 3
1
⁄8 cups half and half
1
3
⁄4 teaspoon vanilla extract 7
1
⁄2 cups whipping cream
2
1
⁄2 cups peppermint candy
Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and
refrigerate 30 minutes. Place peppermint candy in a plastic bag. Break into large
pieces (about
1
/4-inch) with a mallet or rolling pin. Stir into chilled mixture. Freeze as
directed.
THE RECIPES
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