White Trash food, canning, pies, beets, turkey, bread pudding, asparagus, potlucks, sweet potatoes, rhubarb, spinach, Easter bunnies, jellybeans, ice cream, apricots, and dog food served as paté
3:58 p.m., Feb. 19
This chocolate ice cream is made on the stove top, custard style. Stix in the Mud Crumbs are added while ice cream is freezing.
* 1 3/4 cups heavy whipping cream
* 1 cup milk
* 1 cup sugar
* 3 egg yolks
* 1 1/2 teaspoons vanilla extract
* 3 ounces unsweetened chocolate, melted
* 2/3 cup coarsely crumbled Stix in the Mud
In a heavy medium saucepan over medium heat, stir together the cream, milk and sugar until the sugar is dissolved and the mixture is scalded.
In a mixing bowl, beat the egg yolks until lemon-colored. Gradually whisk in about 1 cup of the hot cream mixture; then slowly whisk the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Whisk in the melted chocolate and vanilla.
Set the bottom of the pan inside a bowl or dishpan filled with ice and water; stir until the mixture is about room temperature. Pour it into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour. Pour the mixture into an ice cream maker and churn following manufacturer's directions, for 20 to to 30 minutes.
Added Friday, Oct. 22, 2010