Chocolate Cake

1. Pour the boiling water over the chocolate and stir until the chocolate melts.
2. Cream the shortening and the sugar.
3. Stir in the eggs and then add the melted chocolate/water mixture.
4. Add the flour and baking soda alternately with the buttermilk and vanilla, mixing the ingredients together until a smooth batter forms.
5. Pour the cake batter into two greased and floured pans, one 9 x 13 and one 8×8.
6. Bake the cake for 30 minutes at 350 degrees or until the cake springs back when lightly pressed and a toothpick comes out clean.

French Vanilla Ice Cream

1. In a large saucepan, beat the eggs, milk and sugar until well blended.
2. Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
3. Let the mixture cool.
4. Add the heavy cream and the vanilla.
5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
7. Recipe makes 1 quart of ice cream.

Strawberry Ice Cream

1. In a large saucepan, beat the eggs, milk and sugar until well blended.
2. Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
3. Let the mixture cool.
4. Add the heavy cream, vanilla and blended strawberries.
5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
7. Recipe makes 1 quart of ice cream.

Chocolate Ice Cream

1. In a large saucepan, beat the eggs, milk and sugar until well blended.
2. Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
3. Remove the pan from the heat and add cocoa powder and the chocolate chips, stirring the mixture until the chocolate has melted.
4. Let the mixture cool.
5. Add the heavy cream and the vanilla.
6. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
7. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
8. Recipe makes 1 quart of ice cream.