Rolled Ice Cream

Rolled Ice Cream

Ingredients

2 cups cold heavy cream
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon kosher salt

Mix with a whisk and add in anything you want!

You will need two metal baking sheets (9x13)

Instructions

Make sure you have enough flat space in your freezer for both pans. 

Make the ice cream base. Whisk the cream, sweetened condensed milk, and salt together in a medium bowl and add any extra things like crushed cookies or cereal or nuts and chocolate.

 

Pour the ice cream base into the baking sheets or pans. Divide the ice cream base between the baking sheets or pans.

Freeze the ice cream base for 2 hours. Freeze until completely frozen, about 2 hours.

Roll the ice cream. Roll 1 pan of ice cream at a time (keep the other one in the freezer). Place the pan on a counter top lengthwise and work quickly so that the ice cream doesn't melt.  Use a flat, sharp edged spatula or putty knife to cut the ice cream into 3-inch wide strips. Starting at the bottom, use the spatula to scrape up and roll the ice cream strips into rolls. Using tongs, gently pick up the rolled ice cream and stand them up in a cup or small bowl.

Garnish and serve. Top the rolled ice cream with whipped cream and anything else like nuts, shaved chocolate or sprinkles, etc.  

German Chocolate Pie

Make pie crust and when removed from oven put a small layer of chocolate on the bottom of the pie crust.  Let it cool.  Make the pie filling.  

Pie Filling:
8 cups of milk
1 cup of sugar (I often go a bit light)
3/4 cup of packed cornstarch
1/4 cup of cocoa powder (german chocolate bar or dutch chocolate)
1 teaspoon of vanilla

Place 7 cups of milk in a big saucepan on low-to-medium until steaming, stirring occasionally.

Place the other cup of milk in the blender with the sugar, cornstarch, and cocoa.

Once the milk on the stove is steaming, add the cup of milk/cocoa from the blender slowly.

Stir constantly to keep from sticking/burning, until the milk comes to a light bubbling boil (not rolling).  Then add the vanilla and remove from heat.

Let the pie filling cool a little and then add coconut and pecans.  Pour filling into the crust.

Let pie cool completely in the fridge and when ready to serve top with whipped cream.