Welcome!

Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, August 2, 2016

Chocolate Caramel Swirl Ice Cream

I haven’t made much homemade ice cream this year and shame on me! We love homemade ice cream especially because I get to use my 40 year old ice cream maker. My mother-in-law bought it for us at TG&Y (who remembers that store?) when IT Guy and I first married and I’ve used it ever since. It makes THEEEEE best ice cream! So the other day I got a wild hair to try some chocolate ice cream and since I also love caramel, I decided to throw a caramel swirl in for good measure. Oh my...simple but oh so good! You could put some marshmallow cream in there, too and I would have had I had any but the grandkids came over and ate it all. (Sad face.) IT Guy would have loved some chopped pecans in it but I’m not a huge fan of nuts and ice cream and since I was making it, I used my Power of Veto (Ha! Can you tell we watch Big Brother?) and nixed the nuts! Overall...this ice cream is super yummy and so simple!! Try it before the summer runs out!



Chocolate Caramel Swirl Ice Cream
4 eggs
2 cups sugar
1 cup cocoa powder
1 can sweetened condensed milk
1 quart heavy cream
Half & half
1 14-ounce jar caramel ice cream topping
In a medium bowl, whisk together the eggs, sugar and cocoa.
Place the bowl over a pan of water and bring water to a boil. Cook mixture for about 10 minutes. (Do not allow the water to touch the bottom of the bowl. You’re essentially creating a double-boiler for this mixture.)
After mixture has cooked, pour it into a 3-4 quart ice cream freezer.
Add the sweetened condensed milk and the heavy cream. Stir to combine.
Pour in enough half & half to fill the container.
Freeze according to the directions.
After ice cream is done, remove to a large plastic container.
Drizzle in the jar of caramel ice cream topping. Swirl through with a butter knife but do not mix in.
Cover with a lid and freeze several hours or overnight.



Let's make some ice cream!




In a medium bowl, whisk together 
the eggs, sugar and cocoa. Place 
the bowl over a pan of water and 
bring water to a boil.




Cook mixture for about 10 minutes. 
(Do not allow the water to touch the bottom of the bowl. You’re essentially creating a double-boiler for this mixture.)




After mixture has cooked, pour it into a 3-4 quart ice cream freezer. Add the sweetened condensed milk 
and the heavy cream. Stir to combine.




Pour in enough half & half 
to fill the container.




Churn!




Transfer the ice cream to a plastic container then pour the caramel 
topping over the top.




Swirl through with a knife but 
don't mix it in! Freeze overnight.




Scoop, serve, savor!