-9-
CINNAMON BLACK WALNUT ICE CREAM
5 cups whipping cream
5 cups half and half
2
1
⁄
2
cups sugar
3
1
⁄
8
cups chopped black walnuts
1 tablespoon plus
3
⁄
4
teaspoon vanilla extract
1
1
⁄
4
teaspoon cinnamon
1
⁄
2
teaspoon salt
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
CHOCOLATE ICE CREAM
3
1
⁄
3
cups sugar
2
1
⁄
2
tablespoons cornstarch
1
⁄
2
teaspoon salt
7
1
⁄
2
cups milk
5 eggs, beaten
7
1
⁄
2
squares semisweet chocolate, melted
1
2
⁄
3
cup half and half
2
1
⁄
2
cups whipping cream
2
1
⁄
2
teaspoons vanilla extract
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.
Cook over medium heat until mixture comes to a simmer, stirring constantly.
Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining
hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened
(about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth.
Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze
as directed.
THE RECIPES