From Daryl aka Avery:
For a barbecue, you have to have a good dessert! Yes, you can do fun things like skewer some fruit kebabs or fruit and brownies. But homemade ice cream, to me, just makes the barbecue a party!
I have been making homemade ice cream for years. It's a passion. Ever since I was a little girl, I have loved ice cream. I once caught my father eating ice cream right out of the container, and he grinned, and said it was "medicine." Flash forward, years later, when my soon to be husband caught me eating ice cream right out of the container.
He: "Um, what are you doing? It's 7 a.m."
Note: My dad ate it late at night. After he went to bed he would sneak out. Me? I like it for breakfast!
I: "Um, it's medicine."
He: "Oh, really? Who established that declaration?"
I: "Um Dr. Daryl?"
To this day, I'm teasingly referred to as Dr. Daryl. I have lots of good potions to heal your ills. I also still call ice cream medicine.
Choco-strawberry
Ice Cream
(serves 6-8)
1 cup whipping cream
2 tablespoons half and half
3/4 cup sugar, divided
1/8 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
3 large egg yolks
1/4 cup strawberry jam (homemade or jar * see notes below)
1/4 cup chocolate sauce (homemade or jar * see notes below)
In a saucepan, over medium heat,
cook whipping cream, half and half, ¼ cup of sugar, salt, and evaporated milk. Cook
for 3-5 minutes, until tiny bubbles form around the edges. DO NOT BOIL.
Remove from heat and let stand 10
minutes.
In a medium bowl, combine the
remaining ½ cup sugar and egg yolks. Stir well. Gradually add the hot milk
mixture to the egg mixture, stirring constantly.
Return the mixture to the
saucepan. Cook over medium heat for 3-5 minutes, until tiny bubbles form again.
DO NOT BOIL.
Remove the pan from the heat.
Cool at room temperature and then set in refrigerator for 2 hours.
Pour chilled mixture into ice
cream maker and freeze according to manufacturer’s instructions. (I use a Cuisinart counter top style and love it!)
Transfer half of the ice cream
to a freezer-safe container, then spread half of the strawberry sauce and
chocolate sauce on top. Top with remaining ice cream, then remaining strawberry
and chocolate sauce. Using a knife, swirl the sweet treats through the ice
cream.
Cover and freeze for at least 2
hours.
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| You see Fudging, #4, because I didn't have a picture of Grilling the Subject yet! |
For the chocolate sauce, I didn't use store-bought. I melted down leftover chocolate icing from my yellow cake and chocolate icing recipe. Here's the LINK
Here's a LINK to my strawberry passion breeze ice cream recipe. You'll see how to cook strawberries here, if you don't want to use a jar of strawberry preserves.
TODAY'S GIVEAWAY!
Tell me: Do you like ice cream as much as I do? I'm giving away to one commenter your choice of the first four Cookbook Nook Mysteries. Leave a comment with your email, in case you win (cryptic, if you need it to be - I'll figure it out). FYI, I select by random generator. Good luck!
  
GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered.
Coming August 2016!!
Click here to pre-order.
When a fairytale fantasy night becomes a nightmare,
Chessa Paxton must run for her life...but will the truth set her free?
To order: CLICK HERE.
$2.99 in e-books everywhere. Print is available on Amazon.
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