Homemade Ice-cream-Mint Chocolate-chip

Ingredients:

2 cups Milk

1 1/4 cups Heavy Whipping Cream

4 Tablespoons Cornstarch

3 tablespoons Cream Cheese

1 cup chocolate chips*
Mint leaves

Directions:

1. Wash and drain mint leaves. Bruise the leaves using so that they soften and release some of their oil. Set aside.
2. Combine 2 cups of whole milk, heavy cream, and sugar in a medium saucepan. Heat over medium/high heat, stirring to dissolve the sugar. Bring to a boil, then remove from heat. Add the mint leaves to the warm milk. Cover and let steep for 25 minutes, then strain out the leaves.
3. In a small glass, combine 2 tablespoons of milk and the cornstarch. Stir vigorously to create a slurry, then stir slurry into the mint-milk mixture.
4. Return saucepan to the heat and bring to a boil. Let boil for 1 minute, stirring frequently, until it begins to thicken. Remove from heat.
5. Stir together the cream cheese and a pinch of salt in a large bowl. Add the hot milk mixture and whisk until fully combined. Cover and chill in the refrigerator until cool.
6. While the base is chilling, chop the chocolate bar into small pieces. Place chocolate chunks in a plastic bag and chill in the freezer until ready to use.
7. When base is completely cool add it to an ice cream maker and process according to the manufacturer’s instructions. Stir in the chilled chocolate pieces. Transfer to an airtight container and freeze for at least 2 hours before serving.

ENJOY!!!

*Add or take away chocolate chips to liking.

Chicken Dinner With Homemade Macaroni and Cheese

Ingredients:

Chicken:
Two thawed chicken breasts
One egg
1/4 cups of olive oil

1. Wash and drain mint leaves. Bruise the leaves using so that they soften and release some of their oil. Set aside.
2. Combine 2 cups of whole milk, heavy cream, and sugar in a medium saucepan. Heat over medium/high heat, stirring to dissolve the sugar. Bring to a boil, then remove from heat. Add the mint leaves to the warm milk. Cover and let steep for 25 minutes, then strain out the leaves.
3. In a small glass, combine 2 tablespoons of milk and the cornstarch. Stir vigorously to create a slurry, then stir slurry into the mint-milk mixture.
4. Return saucepan to the heat and bring to a boil. Let boil for 1 minute, stirring frequently, until it begins to thicken. Remove from heat.
5. Stir together the cream cheese and a pinch of salt in a large bowl. Add the hot milk mixture and whisk until fully combined. Cover and chill in the refrigerator until cool.
6. While the base is chilling, chop the chocolate bar into small pieces. Place chocolate chunks in a plastic bag and chill in the freezer until ready to use.
7. When base is completely cool add it to an ice cream maker and process according to the manufacturer’s instructions. Stir in the chilled chocolate pieces. Transfer to an airtight container and freeze for at least 2 hours before serving.
    

Bread crumbs
Various seasoning of your choice

Macaroni:
Sixteen ounces of shredded cheddar cheese
1 1/2 cups of elbow noodles
3 tablespoons of flour
1/4 cup of milk
3 tablespoons of vegetable oil


Directions:

Macaroni:
Set stove to medium. Boil noodles. Strain noodles. 
Mix vegetable oil, and milk and mix on LOW heat. Raise heat by a little and by pinches, add flour. Add heat and mix until thickened. Once thickened immidetly remove from heat and mix in cheese. Pour noodles into glass cooking dish. Add mixture to noodles and stir. Place dish in oven and cook at 350 degrees for 20 minutes checking often.

Chicken: 
Set stove to medium-high. Pour olive oil into pan and crack egg into a bowl. Take chicken and emerge in the egg. After chicken is covered place the chicken in the bread crumbs. lace in pan and fry until golden-brown. Repeat  with the other breast.

ENJOY!