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Not Your Grandma's Ice Cream

Not Your Grandma's Ice Cream 0

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 White Chocolate 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 White Chocolate 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!
Stuffed Jalapeno Poppers

Stuffed Jalapeno Poppers 0

Ingredients:

20- 25 fresh Jalapeños
1 package The Resident Chef Jalapeño and Cheddar Cheeseball Mix
1/2 cup Shredded Cheddar Cheese
8 oz. cream cheese
10-12 slices thick cut bacon

Directions:

1. Wash the jalapeños in cool water. 
2. Cut the jalapeños in half and remove the seeds. Set aside.
3. In a large bowl, mix the cream cheese, cheddar cheese, and Jalapeño Cheddar Cheeseball mix together. Sit in refrigerator. 
4. Cut the bacon into medium sized pieces and fry. Place pieces on paper towel to remove excess grease. 
5. Take the jalapeño halves and spoon in the Jalapeño Cheddar Cheeseball. 
6. Top each filled jalapeño half with bacon pieces. 
7. Arrange the jalapeños on a perforated cooking grid. 
8. Preheat the Big Green Egg to 350 degrees, with the convEGGtor in place. 
9. Place the perforated cooking grid directly on the grate.
10. Cook for 20- 23 minutes. 
11. Remove jalapeños from the Egg. Top with shredded cheddar cheese and ENJOY!