8oz dark chocolate
1 stick butter
1 1/4 cup flour
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1. Melt butter and chocolate together in microwave.
2. Stir in eggs.
3. Stir in flour, sugar, vanilla, and baking soda.
4. Spread into a greased 13X9 inch baking pan and bake for about 18 minutes at 350 degrees.
Fresh Strawberry Ice Cream
1 pint strawberries, chopped
3 tablespoons sugar
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean*
3 egg yolks
3/4 cup sugar
1. Sprinkle the first measurement of sugar over the chopped strawberries, mix well. Sauté half of berries in saucepan for 2 minutes. Refrigerate and allow to sit while you prepare the ice cream.
2. Combine milk and cream in saucepan. Split the vanilla bean in half lengthwise and scrape out the seeds into the pan. Add the pod and bring to a boil.
3. Meanwhile, combine the eggs, yolks, and sugar in a bowl.
4. Whisk 1 cup of the boiling liquid into yolk mixture to temper it. Bring the remaining liquid back to a boil and whisk the yolk mixture into the saucepan.
5. Stir the mixture continually for about 2 1/2 minutes on medium heat.
6. Strain liquid into a clean container and place in fridge until chilled.
7. Pour liquid into ice cream maker and churn until thickened about 25-30 minutes. At this point, stir in the strawberries and place in freezer to set.
*Vanilla beans are much more expensive than vanilla extract, but they impart a richer flavor and are definitely worth the splurge when it comes to real homemade ice cream. Save the pod when you strain the ice cream. Simply rinse it off, dry it out and place it in your sugar bowl. Over the course of the next few days your sugar will take on a light vanilla scent and taste. It's a fun and easy way to enhance your morning cup of coffee!