2 cups 2% milk
4 eggs
1 cup skim
1 can sweetened condensed milk
(or use the SC milk and a total of 3 cups of other milk or cream products. Your choice)
1/8 tsp salt
1/2 pkg chocolage fudge instant pudding
1/3 cup dark chocolate chips (I used Ghirardelli 60% dark)
1 tsp chocolate extract
1/2 tsp almond extract
1/2 tsp chery extract (this is concentrated, from king arthur flour)
1/2 tsp vanilla extract
2/3 cup chopped chocolate covered dried cherries
1/4 cup almonds, chopped, toasted (microwave one minute)
1 Tbsp Creme de Cacao or Vodka
Beat 4 whole eggs in blender til frothy
heat 2 cups 2% milk in microwave til around 150-160 degrees, streamy, but not boiling.
Wtih blender running on slow, slowly pour milk in. Blend.
Put egg/milk mix back in microwave bowl,and microwave useing defrost setting, stirring every 30-60 sec., til mixture thickens slightly but does not boil. Again, around 150-160 degrees.
REmove, stir in extracts and choc chips. Stir til choc melts
Place in container in freezer to chill.
Place can of SC milk in refrig to chill (I keep mine there)
When egg mix is almost icy, combine last cup of milk with the pudding and salt, whisk til smooth
in churn, add egg mix, SC milk, and milk/pudding mix.
Churn according to your instruction book
When proper consistancy, add vodka or Cacao (this ensures that your ice cream does not freeze like a brick, but has a more scoopable consistancy). The pudding mix helps make it creamier and scoopable, too.
Add in nuts and cherries, churn 30 sec more, and package up for freezer.
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