Red Velvet Cake Ice Cream

 I have never heard of this ice cream until a friend asked me to make some for his family.   I must admit, it's pretty tasty.

RED VELVET CAKE ICE CREAM 

(serves 8)

Ingredients:

*4 egg yolks

*1/2 cup granulated sugar

*1 tablespoon corn starch

*2 cups whole milk 

*1/2 teaspoon pure vanilla extract

*2/3 cup heavy cream

*1 tablespoons maraschino cherry juice (optional) 

*1-2  cups red velvet cake, cut into small chunks (2 cup cakes)

Directions:

~In a large bowl, place eggs, granulated sugar, and corn starch.

~Whisk until smooth and a light yellow and set aside.

~Pour milk into a saucepan.

~Heat over medium heat until mixture becomes very hot, but not a boil.

~Stir in vanilla extract.

~Slowly drizzle a small amount on milk into egg mixture, whisking vigorously as you drizzle the hot milk in.

~Drizzle a little more hot milk, whisking vigorously.

~Slowly drizzle the rest of the hot milk, whisking vigorously as you add the remaining hot milk.

~Pour mixture back into saucepan.

~Cook over medium-low het, stirring with a wooden spoon.

~Cook until mixture thickens some and will coat the back of a wooden spoon (do not allow it to boil).

~Pour mixture into a bowl and stir in heavy cream and maraschino cherry juice.

~Cover bowl and refrigerate for at least 3-4 hours or until mixture is completely chilled.

~Pour chilled mixture in to the chilled ice cream maker bowl.

~Churn for 25-35 minutes.

~Add red velvet cake and allow to churn for 2 more minutes (or just fold it in).

~Place ice cream into an air-tight container and freeze for 3-4 hours.

*you can make the red velvet cake from scratch or Duncan Hines has a good boxed one.

Dairy Free Chocolate Ice Cream

 My grandson can't have dairy products.   Trying some new ice cream recipes, so that he can still enjoy some ice cream.   This will have a coconut taste to it, because of the coconut milk. 

DAIRY FREE CHOCOLATE ICE CREAM

    (serves 10)

Ingredients:

*3/4 cup cocoa powder

*2/3 cup granulated sugar

*1/3 cup brown sugar

*1/8 teaspoon sea salt (or just a pinch)

*2 (13.5 ounce) cans coconut milk (full fat, not lite).

*1/2 tablespoon vanilla extract

Directions:

~Blend all ingredients together until smooth.

~Chill overnight or for at least 4 hours.

~Pour chilled mixture into frozen bowl of ice cream maker and mix until mixture is thickened (about 25-35 minutes)

~Pour ice cream into an air-tight container, and freeze for at least 3 hours.

Mississippi Pot Roast

 This is my family's favorite way to have roast beef.   You can make an excellent gravy from the drippings.  Super easy to make.  I normally make it in the instant pot, but it's just as good made in a slow cooker.

MISSIPPI POT ROAST

(serves 6-8)

Ingredients:

*3-4 pound chuck roast (or your favorite boneless roast)

*1 (1 ounce) packet Au Jus Sauce

*1 (0.4 ounce) packet buttermilk ranch dressing mix

*1/2 cup (1 stick) butter

*6-8 pepperoncini peppers (I use about 6 whole, but you can use more if you prefer)

*1/4 cup pepperoncini juice

*1 cup beef stock

Instant Pot Directions:

~Place 3-4 pound roast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Close and lock lid.

~Select high pressure.

~Pressure cook for 2 hours.

~Do a nature release.

Slow Cooker Directions:

~Place r3-4 oast in bottom of slow cooker.

~Sprinkle 1 (1 ounce) package  au jus and 1 (0.4 ounce) package ranch dressing mix over roast.

~Add 6-8 whole pepperoncini's on top.

~Add 1 stick of butter on top.

~Pour 1 cup beef stock and 1/4 cup pepperoncini juice around roast.

~Cover and cook on low for 8 hours or until fork tender.

~Make gravy out of juice if desired.