Directions: Mix all together and put in freezer of refrigerator until hardened. Remove - break up - put in blender and whip until creamy. Serve. Can ...

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 ...

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 ...

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 ...

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. ...

Mix the ingredients together in the order listed above and stir well. Freeze in a refrigerator tray until mushy or about 1 short hour. Scrape bottom ...

Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring constantly, 5 to 10 min, or until the ...

Mix skim milk powder and 1/3 cup of sugar in a large bowl. Slowly beat in cream; you want to dissolve the solids in the cream, but just barely. Avoid ...

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl ...

Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as ...