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Chocolate, marshmallow cream and graham crackers.
Mix the cocoa, sugars, and salt together until combined. Add milk to the cocoa mixture and whisk together until the cocoa and sugars are well dissolved.
Add the whipping cream and vanilla and mix well. Pour the mixture into ice cream freezer for 30 minutes or until thick.
Leave the ice cream churning and add the marshmallow cream a spoonful at a time. Add the graham crackers. Store in the freezer for 2 hours or until firm.
Recipe works for a 1-1/2 quart ice cream maker.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!