Chocolate Ice Cream  Recipe courtesy of Edgewood Creamery
Serves approximately 24  

Made with Edgewood Creamery’s chocolate milk, this ice cream recipe is sure to please all the chocolate lovers in your life. The addition of instant pudding takes the richness factor to the next level. 




​Ingredients

• 6 eggs, beaten
• 1 can Eagle condensed milk
• ½ cup sugar
• 1 package French vanilla instant pudding
• 1 package instant chocolate instant pudding
• 1 teaspoon vanilla
• Pinch of salt
• 1 gallon Edgewood Creamery chocolate milk
  
  

To prepare: Pour all ingredients except chocolate milk into ice cream maker. Finish filling ice cream maker full with chocolate milk. (It should take about a gallon.) 

​To prepare in a small-batch ice cream machine, mix all ingredients in a stand mixer, refrigerate and then freeze in batches. 

www.417homemag.com/417-Home/Summer-2017/Homemade-Ice-Cream-Recipes/

By: Shannon Weber
Fromage blanc sounds fancy, but it’s a workhorse in the kitchen. Think of it as your favorite cream cheese and ricotta rolled into one soft little package, only with a gorgeous flavor you’ll never get in mass-produced cheeses. I love it on everything – including just a spoonful – but one of my favorite ways to cook with it is in these spring vegetable flatbreads. They're creamy, packed with fresh herbs and brown beautifully – one bite and you’ll be hooked.

Herbed Fresh Cheese and Asparagus Flatbreads
Serves | 8 |

• 8 oz fromage blanc
• 2 tsp fresh thyme leaves
• 2 cloves garlic, minced
• ¼ tsp kosher salt
• 2 large egg yolks
• 4 medium (6- to 8-inch) naan flatbreads, divided
• 1 lb asparagus, ends trimmed
• 8 oz ball fresh mozzarella, sliced into ¼-inch rounds
• 4 to 5 scallions, ends trimmed, sliced lengthwise into very thin matchsticks
• 4 tsp olive oil, divided

| Preparation | Preheat oven to 400ºF. In a medium mixing bowl, combine fromage blanc, thyme leaves, garlic, salt and egg yolks together until incorporated. Spread all but ¼ cup onto 4 flatbreads, leaving a ½-inch border around the edges. Cut asparagus diagonally into 3-inch lengths, then lay in a single layer on flatbreads; tear mozzarella slices into 1-inch pieces and layer into asparagus, on top and underneath. Crumble remaining ¼ cup fresh cheese mixture over flatbreads, then scatter scallion matchsticks evenly over top. Drizzle each flatbread with 1 teaspoon olive oil.
Place flatbreads on a sheet pan and bake until vegetables are roasted and cheese is melted and beginning to brown, 17 to 18 minutes. Remove and slice flatbreads into long triangles; serve immediately.

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