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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again. Ingredients:
1 egg, lightly beaten |
2/3 cup sugar |
dash salt |
1 cup milk |
3 ounces german sweet chocolate, melted and cooled |
2/3 cup heavy whipping cream |
2 tablespoons strong brewed coffee |
3/4 teaspoon vanilla extract |
2 heath candy bar (1.4 ounces each), crushed |
1/3 cup chopped pecans |
Directions:
1. In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.
2. Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving. Yield: 6 servings (3 cups).
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