Evilo Blog — Chocolate Dark Balsamic Vinegar

Peppermint Crunch Ice Cream 29

Take homemade ice cream to a whole new level!

Ingredients:

For an Ice Cream Maker:
2 Cups Milk
2 Cups Heavy Whipping Cream
1 Package of The Resident Chef's Peppermint Crunch Snacker Mix

For a Tupperware in the freezer:
2 Cups Heavy Whipping Cream
1 Can Sweetened Condensed Milk
1 Package of The Resident Chef's Peppermint Crunch Snacker Mix

Directions:

For an Ice Cream Maker

1. Pour your milk, heavy whipping cream, and Snacker Mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into your Ice Cream Maker. 
4. Let mixture churn for 20 to 25 minutes, or until frozen but still soft. 
5. Spoon Ice Cream into a freezer safe container and allow to freeze for an additional 30 minutes to an hour, or until Ice Cream has completely firmed. 
6. Dish it out, garnish it with your favorite toppings, and ENJOY!

For a Tupperware in the Freezer

1. Pour your heavy whipping cream, condensed milk, and snacker mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into a freezer safe container. 
4. Allow to freeze for 1-2 hours, or until Ice Cream has completely firmed. 
5. Dish it out, garnish it with your favorite toppings, and ENJOY!

Orange Spiked Double Chocolate Muffins 0

One of our favorite pairings is Blood Orange EVOO with Chocolate Dark Balsamic Vinegar. As our manager Derek says, it tastes just like a chocolate/orange Tootsie Roll. Blood Orange EVOO pairs well with all things chocolate. Use it in brownies, chocolate cake, or chocolate cupcakes. Here is a recipe for delicious chocolate muffins featuring our Blood Orange EVOO. Let us know how you like them!

Orange Spiked Double Chocolate Muffins
(adapted from Isa Chandra Moskowitz’s Mocha Chip Muffin recipe)
Makes 12 muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup Dutch-process cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup Blood Orange EVOO
2 tablespoons plain yogurt
1 teaspoon vanilla
1/2 cup chocolate chips

1. Preheat oven to 375 F. Spray muffin tin with nonstick cooking spray.

2. In a large bowl, sift together dry ingredients (flour through salt).

3. In a separate bowl, whisk together wet ingredients (milk through yogurt).

4. Pour wet ingredients into dry ingredients and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top.

5. Bake 18 – 20 minutes, until a toothpick inserted into the center comes out clean.

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