Wow. There's been some ice cream and frozen yogurt and frozen custard been made up in the Roediger House this last month.
Over the last week, two different batches of a new recipe find were made. This one is very, very simple, and it's called Chocolate Frostie Ice Cream, in part because it sure is reminiscent of a Wendy's frostie.
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| First batch, after setting up in the freezer |
It's pretty direct: a half-gallon of very chocolatey chocolate milk, 8 ounce tub of Cool Whip, and a can of sweetened condensed milk. That's it. Mix is all together, chill it, and put it into a larger ice cream freezer.
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| Second batch, with dulce de leche; fresh from the ice cream churn |
The variation for the dinner I made on Monday night: substituting Nestlé's Dulce de Leche for the Eagle Brand milk, and adding a healthy dose of Hershey's chocolate syrup.
The result was smooth, creamy, and even more delicious.
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