Easy Vanilla & Apricot Ice Cream with Chocolate Sauce
Vanilla Ice Cream
- ¼ cup sugar
- ¼ cup milk
- 2 ½ teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 cup whipping cream, whipped
Combine sugar, milk, vanilla and salt in a medium mixing bowl; mix well. Slowly fold in whipped cream. Pour mixture into a 2- cup metal ice tray (with divider removed). Place in freezer for several hours or until ice cream is firm.
Cut into squares or scoop out with an ice cream scoop and place in individual bowls.
Yield: 1 ½ quarts
Apricot Ice Cream
- 12 ripe fresh apricots, peeled, seeded and sliced
- ¾ cup sugar
- 2 cups whipping cream, scalded
Place sliced apricots in a heavy saucepan; cook over medium heat until bubbly, stirring constantly. Stir in sugar. Place mixture in container of an electric blender; process until smooth. Transfer to a medium mixing bowl and stir in scalded whipping cream. Cool mixture completely.
Freeze several hours or until slushy, stirring occasionally. Remove from freezer and pour mixture into a 1-quart mold. Freeze until firm or overnight. Unmold onto a chilled serving dish. Slice and serve.
Yield: about 1 quart
- 8 (1 ounce) squares unsweetened chocolate
- 1 can evaporated milk
- 2 cups sugar
- 2 tablespoons strong coffee
- 1 teaspoon vanilla extract
- dash of salt
Place chocolate in top of a double boiler; place over boiling water and cook, stirring constantly, until chocolate melts. Add milk, sugar, coffee, vanilla and salt, stirring until well blended. Cook over boiling water, stirring constantly with a wire whisk, until mixture is thoroughly heated and smooth. Remove from heat. Serve sauce warm or chilled over ice cream.
Yield: about 3 1/4 cups