3/4 Cup Cocoa Powder 3/4 Cup Sugar
1/8 tsp Sea Salt (or regular salt)
1 Cup Whole Milk
2 Cups Heavy Cream (or Whipping Cream)
1 1/2 tsp Vanilla Extract
1-In a medium sized bowl whisk together the cocoa powder, sugar and salt until well combined.
2- Stir in the milk with a whisk until the cocoa, sugar & salt are dissolved.
3-Stir in the heavy cream and vanilla.
4-Pour the mix into your ice cream maker and follow the instructions. I have the Kitchenaid ice cream maker attachment and I love it. I recommend leaving it in to churn for about 30 minutes or so. I have also used the Cuisinart Ice Cream maker and highly recommend that too. Probably need 40 minutes in that maker. (Adapted from this recipe on the Cuisinart website: http://www.cuisinart.com/recipes/desserts/8217.html)
You can freeze a lot more things than you think (at least I was surprised when I started researching and experimenting with this.-Yes, I’m nerdy like that!) Hopefully a few of these tricks will be helpful for you…
1-Slice up your onions and bell peppers with a knife or a food processor and put those in separate freezer bags and keep in the freezer so you can shake out a little onion or bell pepper to use in Crustless Quiche,fajitas, Taco soup, or maybe just eggs in the morning for breakfast.
2-Split your huge bag of shredded cheese that you get from Costco (or the store you go to) into 2 or 3 gallon Zip Loc freezer bags and freeze all the cheese you’re not going to be using in the next 2 weeks. Shredded cheese defrosts so quickly on it’s own that you don’t need to do it before you sprinkle it on your lasagna or make your quesadilla. Cheese does not freeze well in a brick so it either needs to be shredded or sliced (I freeze slices of Swiss cheese to use later for my Swiss Cheese Chicken recipe) I wouldn’t recommend using the slices for a sandwich or anything else that you won’t be cooking or baking though, use fresh cheese slices for that.
3-Squeeze fresh limes or lemons into ice cube trays and freeze them. Once they’re frozen, pop the juice cubes into a labeled freezer bag and you’ll have them ready to add to Lime Cilantro Rice, Lemon Curd or simple lemon water.
1-Put some of your frozen or fresh boneless skinless chicken thighs or breasts in the crock pot with a cup of water and 2 tsps (or cubes) of chicken bouillon (I like “Better Than Bouillon” that you can buy at Costco.)
2-Let the chicken cook on low for 6 to 8 hours or on high for 3 to 5 hours.
3-Shred or cut with kitchen shears (or two forks) and let it cook for another hour or so to soak up the juice.
4-You can then use a slotted spoon to put the shredded meat on a plate to cool for a little bit and then in a freeze bags to pull out and use for Taco Soup or Hawaiian Haystacks or whatever you need precooked chicken for.