This recipe is one handed down from my aunt to my mom to me and I have handed it on to my children. Since it's so hot right now I thought this would be a good recipe to post.
Chocolate Ice Cream:
2 2/3 cups sugar
2 eggs, well beaten
1/3 cup cocoa powder (like Hershey's or Nestle)
1 can evaporated milk
2 teaspoons pure vanilla
Whole milk
To begin - In a saucepan combine half the sugar (1 1/3 cups) & cocoa and blend together, then add 1 cup whole milk & eggs, blend. Cook over medium heat stirring constantly until heated through and mixture is smooth. (I use a coated wisk to stir/beat while this mixture heats so the eggs don't cook/lump, we used to just put the eggs in raw years ago but of course that's a no-no now.) Now stir in 1 more cup of whole milk to cool the mixture. For best results - cool this mixture in the refrigerator for awhile or even overnight - the colder it is the faster it will freeze.
Next step - In a mixing bowl combine the rest of the sugar (1 1/3 cups), evaporated milk, & vanilla and mix well, then add the cooled chocolate mixture and mix well. Pour this into your freezer can and fill the rest of the way to the fill line with whole milk. Freeze according to your freezer directions.
Tip: If you want another flavor just leave out the cocoa powder, you can have vanilla that way or you can add 2 cups of mashed fruit in the last steps before filling the can with milk, we like strawberry or banana sometimes.
Tip: If you put your storage bowl of homemade ice cream in a paper sack it doesn't get as hard.
Pumpkin Dump Cake
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
1 cup light brown sugar
3 eggs
1 T. pumpkin pie spice
Mix all these together and pour into a 9x13 pan sprayed with non stick cooking spray.
Sprinkle 1 box yellow cake mix over pumpkin mixture.
Sprinkle with 1 cup pecans, chopped (optional)
Pour 1 cup melted butter evenly over the above ingredients.
Bake at 350 degrees 45-50 minutes or until middle is done and edges are browned.
This is good served with vanilla ice cream.
