Dad found this recipe on the back of the Morton Ice Cream Salt box.
Homemade Ice Cream
- 3 cup Sugar
- 1/4 tsp Kosher Salt
- 1 - 1 1/2 cup Whole Milk
- 1 tbsp Lemon Juice
- 1/2 gallon Heavy Whipping Cream
- 3 tbsp Vanilla
Mix ingredients well. Pour in canister and place in ice cream maker. Fill with ice cream salt and ice. Use lots of salt on the ice, probably one third of a box of ice cream salt.
If you make a second batch using the same ice it will freeze 5 or 6 minutes faster than the first batch.
Chocolate: melt 6 unsweetened chocolate squares in 1 cup Of The Milk. Stir Into Cream.
Mint Chip: 1 cup mint extract, 4 drops green food coloring, 3 cup Miniature Semi-Sweet Chocolate Chips.
This creamy cheese ball appetizer with a nutty exterior doesn’t stick around long.
Party Cheese Ball
This creamy cheese ball appetizer with a nutty exterior doesn't stick around long.
- 16 oz Cream Cheese (2 8oz pkgs) softened
- 8 oz Sharp Cheddar Cheese
- 1 tbsp Finely Chopped Onions
- 1 tbsp Chopped red Bell Pepper
- 2 tsp Lemon Juice
- 1 tbsp garlic
- 1 tsp Celery Salt
- 1 dash Ground Red Pepper (cayenne)
- 1 cup Chopped Pecans toasted
BEAT cream cheese and cheddar in small bowl with mixer until blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with Crackers.
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