Old Fashion Vanilla Ice Cream
2-2/3 cups sugar
2 tablespoons Argo® Cornstarch
1 teaspoon Tone’s® Salt
6 cups milk
4 egg yolks
2 -5 oz. cans evaporated milk
2 cups whipping cream
2 tablespoons vanilla extract
•In a medium sauce pan, combine sugar, Argo® Cornstarch and Tone’s® Salt. Stir in milk and stir constantly over medium heat. Let simmer over low heat and set aside.
•In a small bowl, lightly beat egg yolks.
•Then stir about 1 cup of the milk mixture into the egg yolks. Stirring constantly, put egg yolk mixture into remaining milk mixture. Let cool and stir over low heat about 2 minutes or until slightly thickened.
•Add evaporated milk, whipping cream and vanilla extract.
•Let cool to room temperature then pour into ice cream canister.
•Freeze overnight in ice cream maker according to manufacturer’s directions.
1 stick butter
2 cups white sugar
2 teaspoons vanilla extract
12 oz. semi sweet chocolate chips, melted
1 cup all-purpose flour
½ teaspoon Tone’s® Salt
½ teaspoon Argo® Baking Powder
•Preheat oven to 350⁰F.
•Grease and flour a large muffin pan.
•Melt butter in the microwave for 30-45 seconds.
•In a large bowl, add sugar and butter; blend well with a hand mixer and add the eggs one a time.
•Add vanilla extract then beat in chocolate chips, flour, Tone’s® Salt and Argo® Baking Powder.
•Spread batter in prepared muffin pan.
•Spray the bottom of a second muffin pan with cooking spray. Place it inside the first and press slightly.
•Place both pans, one inside the other in the oven and bake for 30 minutes, being careful to not overcook.
•Remove and serve warm with vanilla ice cream.
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