It took several weeks for this recipe to get to the point of being on the blog. If you haven’t tried it, I can’t recommend it enough. It is extremely simple and will be a delicious summer side.
I love baking soda. So I had a lot of fun trying to come up with a recipe that would keep my oven really hot, and would still produce enough ice cream to make a double batch. For that, though, I needed to create a freezer. So I found a bottle of baking soda and added a can of evaporated milk to it. The milk acts as a preservative and the soda keeps baking soda from freezing.
The result is something that can be used in a variety of ways. You can add it to a cake, frost it, or just sprinkle it on top of everything. You can even make it out of a can of evaporated milk, which is just as good, but you can also just eat it. The only thing to watch out for is over-boiling. Once the milk is evaporated, the baking soda quickly begins to cool down and you should watch out for that.
You can also use it to make a great base for a homemade ice cream. Simply scoop the milk out of the can and add it to the blender and then puree until you have a thick, creamy mixture. Freeze for a few hours and then scoop and mix in your ice cream.
This product is so easy to make you don’t even realize it’s there. And as with all of the recipes in this book, be sure to put some back into the fridge after using it to help keep it fresh. It makes a great base for ice cream, too.
To begin baking the ice cream, you will need two 9-by-13 inch baking sheets. I prefer the “Cookie Sheet” for this recipe because of its clean design, but you could use a regular cookie sheet. Once you have the two baking sheets ready, you can begin heating up the milk and sugar in a saucepan over medium heat. When the milk comes to a boil, remove it from the heat and add it to the pan. Stir in the eggs and vanilla extract.
After you add the milk and eggs, stir in the flour and baking soda. Stir until everything is dissolved. Add the chocolate chips and vanilla extract and stir until the chocolate chips are melted and well distributed. Add the butter and stir until it’s melted.
As I said, the reason we’re using baking soda in this recipe is because it’s cheap and you don’t need to worry about gluten as the baking soda will stop the gluten from forming. It also has a pleasant, clean, smell that makes you feel great about eating the frosting.