Ben's Chocolate Homemade Ice Cream

(As in "Ben & Jerry's")

Ben's chocolate ice cream is about as rich as they come.  The pinch of salt helps to bring out the chocolate flavor.

4 ounces unsweetened chocolate

1 cup milk

2 large eggs

1 cup sugar

1 cup heavy cream

1 tsp vanilla extract

1 pinch salt

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  Gradually whisk in the milk and heat, stirring constantly, until smooth.  Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy (1 to 2 minutes).  Whisk in the sugar a little at a time, then continue whisking until completely blended (about 1 minute more).  Add the cream, vanilla, and salt, and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold (about 1 to 3 hours).

Transfer the mixture to an ice cream maker and freeze following the ice cream maker manufacturer's instructions.

Delicious Apples & Cream

Provided by Eva Myers

5 cups sliced apples
1/2 cup sugar
2 Tbs flour
1 cup sour cream or plain yogurt
1 egg or egg substitute
1/2 tsp vanilla
1/3 cup packed brown sugar
1/4 tsp cinnamon

In 8" round dish, combine fruit, sugar, flour, and cover with plastic wrap.  Cook 8-9 minutes on high or until apples are tender, stir once.  Combine sour cream, egg, vanilla, and mix into apples.  Cook on level 8 for 1 to 1 1/2 minutes.  Server warm or cold.

Ice Cream

Provided by Jessie Groff

1 envelope unflavored gelatin

1/2 cup cold water

4 cups milk

1 package vanilla pudding

2 tsp vanilla

1 1/2 cups sugar

1 tsp salt

3 cups cream or 2 cans low fat milk

Soak gelatin in cold water.  Take 2 cups of the milk and making pudding.  Remove from heat, and add sugar, vanilla, salt, and remaining milk.  Stir and add gelatin and canned milk or cream.

***  If made with low fat milk, it is low in cholesterol.

Quail In Cream

Provided by Hazel Bowman (submitted by Irene Hammons)

Preheat oven to 375 degrees.  Rub 6 quail with salt and pepper.  Wrap the quail with bacon, and use toothpicks to hold in place.  Bake in greased dish until brown.  Reduce heat to 325 degrees.  Pour in 1 pint of cream, and baste birds until cream thickens.  Add 2 tbs of sherry (total cook time is approximately 2 hours).