DOUBLE CHOCOLATE

This is a double chocolate ice cream guaranteed to get your endorphins flowing.
It's made from both Dutch process cocoa and Baker's chocolate liqueur.
Prepare the mix as for the Old Time Vanilla (see recipe) ice cream, but instead of the brown sugar, use 1/2 cup of white granulated sugar.

Set the mix nearby after it is prepared. Then in a double boiler with the water hot but not boiling, melt 2 ounces of good quality baker’s unsweetened chocolate.
When completely melted, add 1 tablespoon of Dutch chocolate cocoa powder. This chocolate sauce will thicken immediately, so quickly add some of the base mix, 1/4 cup at a time stirring constantly. The chocolate sauce will now thicken into a massive thick ball of chocolate.

Keep adding base mix up to a cup and keep stirring until you have a smooth thick chocolate sauce.
When it has cooled slightly, add to the base mix and stir vigorously. Not all the chocolate will dissolve;
you’ll still have thousands of very tiny chocolate bits in the mix, which is as it should be, but you'll prbably need to strain out a number of the larger chunks, perhaps several tablespoonfuls, but that's ok, that's how you know you have a supersaturated suspension of chocolate!

Let the mix chill in the refrigerator for four hours
(allowing it to age) and then freeze according to the directions with your ice cream freezer.

DILL PICKLE

This was designed for our expectant mothers.
Sort of combines the whole shootin' match in one dish.
People always want to know, is it dill or sweet? Well, it's both, and it's much better than you'd think.
For this unusual but very tasty ice cream, use the ice cream base for the Old Time Vanilla Ice Cream.

Then add 2 teaspoons of dill weed and freeze according to the manufacturer’s directions. When the ice cream is nearly frozen, add in 3/4 cup of chopped sweet pickles.

DIABETIC ICE CREAM

8 oz Pet Lite Milk
4 pk Sugar Substitute
1 ts Vanilla ADD ONE OF THE FOLLOWING
2 ea Peach, peeled and diced
1 ea Banana, mashed
4 sl Pineapple with juice
8 oz Orange Juice
2 c Strawberries,

crushed Directions:
Mix all together and put in freezer of refrigerator until hardened.
Remove - break up - put in blender Ice Cream Recipesand whip until creamy.

Serve. Can also be made in one of the small electric machines, or one of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

DARK FUDGE

6 oz Unsweetened chocolate
2 tb Butter
2 c Sugar
1/3 c Light corn syrup
2 c Half and half
4 Eggs
2 ts Vanilla extract
2 c Whipping cream
In a large, heavy saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and
2/3 cup of the half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without
stirring; set aside.
In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate mixture. Stir egg mixture into remaining
chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir
in vanilla, whipping cream and the rest of the half and half. Freeze in ice-cream maker according to
manufacturer's directions. Yield: 1 1/2 quarts.

DARK CHOCOLATE 4 ounces unsweetened chocolate 1 cup milk 2 eggs 1 cup sugar 1 cup heavy cream 1 teaspoon vanilla extract 1 pinch salt Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool. Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

COOKIE DOUGH
2 cups milk
1 3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate chip cookie dough
2 cups light cream
Scald milk until bubbles form around edge. Remove from heat. Add the sugar and salt. Stir until dissolved. Stir in
light cream, vanilla, and the heavy cream. Cover and refrigerate for at least 30 minutes. Freeze as directed by
your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process
and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you
can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the
cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours
until hardened.

COFFEE version 3
1 recipe Custard Ice Cream Base
1/4 cup instant coffee granules, preferable espresso
Mix about 1 cup of the Custard Ice Cream Base together with the coffee. Stir over low heat until the coffee is
dissolved. Mix with the remaining base. Cool thoroughly.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.