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Chocolate Ice Cream Rules (Especially if it’s Low-fat)

By mlb, on May 18th, 2006%

ice cream

I love trying all of the new ice cream and sorbet recipes with my new ice cream maker — his name is Pierre, by the way. Pierre makes very tasty ice cream. This recipe is from my one ice cream book, “The Ultimate Ice Cream Book.” See, it’s ultimate — that’s really all I need.

This recipe relies on sweetened, condensed milk, much like the low-fat vanilla ice cream recipe I posted about earlier. The fun part with this one, though, is that you can play around with it quite a bit. Want Mexican Chocolate? Add some cinnamon and almond extract. Or, how about some espresso powder? Oh, or toasted walnuts during the final few turns in the machine. The possibilities are endless, I tell you!

Low-fat Chocolate Ice Cream
2 cups milk (2% or fat-free)
1/4 cup cocoa powder (unsweetened)
2 oz bittersweet chocolate, chopped
2 large eggs
1 can sweetened, condensed milk (low-fat or fat-free)
1 tsp vanilla extract

To start, bring the milk to a simmer in a heavy pot. Whisk in the cocoa (I like Droste) and return to a gently simmer. Let it heat for about 3 minutes, stirring constantly. Remove from the heat and add the chopped chocolate. Stir until . . . → Read More: Chocolate Ice Cream Rules (Especially if it’s Low-fat)

2 comments   Chocolate, Cookbooks, Dessert, Ice Cream Maker

Stale Bread is Awesome: Strawberry-Almond French Toast

By mlb, on May 18th, 2006%

title

I know the latest IMBB sung the praises of stale bread but really, can this be done too often? No. And, of course, the quintessential stale bread feast is French Toast. Add some nuts and fresh berries and you have one great breakfast. Add some mimosas and bacon for a truly decedent brunch.

Strawberry-Almond French Toast
1/2 to a full stale baguette (or other stale loaf of bread) — ours was a half a 2-day old French baguette from New Seasons
2 eggs
1 1/2 cup of milk
2 tbsp sugar
1 tsp almond extract
1/4 tsp vanilla extract
1 pint of fresh strawberries, washed and sliced
1 tbsp butter
1/4 cup slivered almonds (or other nuts — I used walnuts as I had no almonds)
Maple Syrup

Slice the baguette into 1/2 inch thick pieces. When I know I am going to make French Toast, sometimes I even slice the bread when it’s fresh and then let it dry out already sliced.

Next, make your egg-milk mixture. If you use a whole loaf, you might want to add a bit more milk and perhaps even another egg. Add beaten eggs and milk together, along with the sugar, vanilla, and almond extract. Whisk to a frothy incorporation.

Pour mixture into . . . → Read More: Stale Bread is Awesome: Strawberry-Almond French Toast

2 comments   Breads, Breakfast, Fruit, Nuts