Magic Vanilla Ice Cream

serves 4

1/2 cup sweetened condensed milk
1 ounce white chocolate chips
1 tablespoon vanilla extract
pinch salt
1/4 cup sour cream
1 1/4 cups cold heavy cream

Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds. Let cool. Stir in vanilla, salt and sour cream.

With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into white chocolate mixture. Fold remaining whipped cream into white chocolate mixture until incorporated.

Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.

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From NPR. Really good! I successfully made lavender ice cream with this recipe. I attempted to chocolatize it, but it didn't have quite the effect I wanted. I have a few other recipes I'll try involving custard, but this is definitely a keeper because it is quick, easy, and delicious! I used vanilla yogurt in place of the sour cream.

Parmesan Chicken Tenderloins

serves 4

1 lb chicken breasts or tenderloins
2 eggs
1 cup grated Parmesan cheese
dried spices to taste (basil, oregano, rosemary, tarragon, parsley...)
salt & pepper to taste
2 tbsp butter and oil
1 clove garlic, sliced or chopped
8 oz mushrooms, sliced
1/2 cup white wine

Brown mushrooms, if desired. This can be done while preparing chicken.

Lightly beat eggs. Mix Parmesan cheese and spices, salt, and pepper. Dry chicken pieces and dip into egg batter and Parmesan coating. Heat butter and oil in a pan until butter is melted and foam subsides. Add garlic and cook for 1 minute. Add chicken and cook until golden brown on all sides. Deglaze pan with wine and add mushrooms. Cook until chicken is done, but do not overcook.

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It's almost too simple! But oh so good.