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Sea Salt Ice Cream

Ingredients
2 eggs
2 cups milk
1/3 cup sugar
1 teaspoon vanilla
1 cup heavy whipping cream
sea salt (be careful with this)
blue food coloring (looks better with it) (optional)
green food coloring (looks better with it) (optional)

Directions
1Separate the eggs into two good sized bowls.
2Beat the egg whites until stiff.
3Mix the egg yolks and sugar until thick.
4Slowly bring the milk to a boil over medium heat, stirring occasionally.
5Pour the hot milk into yolk/sugar mixture and mix well.
6Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard (DON'T LET IT BOIL! also, if you can't get it to a custard thickness,just get it as thick as you can).
7Pour custard in with beaten egg whites and mix well.
8Add sea salt (keep adding salt until it tastes salty sweet, but be careful not to add to much).
9Put mixture in fridge to cool.
10Once cool, add cream and vanilla .
11(Optional) Add 12 drops of blue coloring, and 3 drops of green coloring.
12Freeze, following your ice cream maker’s instructions.
13If you don't have an ice cream maker pour mixture into 1 or 2 metal cake pans and set in freezer. Let sit until edges become firm, then remove and mix. Repeat until uniformly frozen.

whoops! sorry for not being around here so much! gotta catch up! hehe.

Seasalt icecream sounds good...good thing it's not with salt added to the ice cream! i thought it was just icecream and salt when i saw the name. lol. whee

*drools at anchovies, parsley, brocolli, pasta and dreams of tossing artichoke* this M.A.D sounds good already! xd

this is one of my most favorite recipe:

Chocolate Lava Muffin

Ingredients
8 ounces semisweet chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Directions
Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.