And for dessert, you can have some of the mocha almond fudge ice cream
I just made.
Ice cream base
8 egg yolks
1 1/2 cups sugar
8 cups half-half
2 T vanilla
In a 3 qt sauce pan, heat 1/2-1/2 over med-low heat stirring
constantly. Add salt. Heat slowly, don't boil, don't scorch.
In a bowl, mix egg yolks and sugar.
As 1/2-1/2 gets hot and starts to steam and small bubbles start to
form around edges of pan, scoop a ladle of the hot milk and add to
sugar/eggs, whisking constantly. Add 3 or 4 ladles this way.
Transfer sugar/eggs back into hot milk a ladle at a time, stirring
constantly. Continue to heat mix until it coats the back of a spoon,
about 15 minutes. Be careful - if mixture comes to a full boil, it
will foam over the sides of the pot and make a huge, stinky mess.
When mix has reached proper consistancy, turn off heat (move to cool
burner if on an electric stove), and allow to cool. When mix is cool,
add vanilla. Strain into a srorage container that has a tight fitting
lid and put in fridge over night. While mix was on stove, just after
I cut heat, I added 1/2 jar (1.75 oz size) of instant coffee (use the
After mix has cooled for at least 3 hours (over night is better), add
to your ice cream maker and freeze. This is when I added the
almonds. After mix has frozen, transfer container(s) with tight
fitting lid(s). This is when I stirred in hot fudge sause that had
been heated/thinned slightly in microwave. Allow to harden (again,
over night is best).
There are all kinds of fruits and other flavorings you can add. My
step-father liked to make peach. Besides the fruit, he added about
1/4 cup of peach schnapps. Besides the flavor it adds, the alcohol
caused the mix to freeze at a lower temp, which seems to work really
well with the soft peaches. We're setting record hight temps here in
central Pkla. Summer is starting early, so this is a great way to
help cool off.