Kansas City Barbecue Rub

3/4 cup [brown] sugar

1/4 cup seasoned salt

1/4 cup garlic salt
1/4 cup paprika
1/4 cup barbecue seasoning

1/4 cup cocoa powder

1 1/4 T onion salt
1 1/4 T celery salt
1 1/4 T chili powder
1 1/4 T black pepper
1 T ground ginger
1 T lemon-pepper
1 T ground thyme
1 T ground red pepper

Based on Better Homes and Garden’s SMOKE COOKING Kansas City Barbecue Rub

Grammy's Chocolate Ice Cream

This was inspired by Grammy's Chocolate Ice Cream made in an ice / rock-salt ice cream maker. (I heard a few kids rave about it.)

My first attempt was more concentrated - sweeter and with more chocolate made in our Cuisinart ICE-20 – 1 ½ quart model. I doubled the recipe in order to make two batches for a kid birthday party.

• 1 bar Ghirardelli 100% cocoa chocolate
• 1 bar Ghiradelli 60% cocoa chocolate
• 3 cups granulated sugar
• 2 qt half and half (You will use a little less than 2 qt.)

Grate chocolate. (I used a food processor.) In 30 second increments, carefully melt chocolate in the microwave.

Combine 1 qt half and half, 3 cups sugar, and melted chocolate in a blender. Blend thoroughly.

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add half of the mixture to the ice cream maker. Add additional half and half to the ice cream maker's Fill Line.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Repeat for a 2nd batch.

Serve immediately if desired. For a slightly more firm consistency, cover and place in the freezer for about 2 hours. (This is my preference.)

Cherry Chocolate Chip Ice Cream

We’ve made this several times over the last few months. It’s a variation from a family recipe made in the traditional rock salt ice cream makers. We’ve tweaked the recipe for the Cuisinart ICE-20 – 1 ½ quart model. It has a freezer bowl that you prepare in the freezer ahead of time.

• 10 oz jar - maraschino cherries (without stems)

• 1 cup granulated sugar

• 1 bar of dark chocolate - (I usually use Ghirardelli 100% cocoa – unsweetened.)

• 1 qt half and half (You will use less than 1 qt.)

Set aside cherry juice and chop cherries (at least into quarters).

Grate the chocolate. (I’ve heard shaving the chocolate is good. It depends on the texture you like. If you melt it, it will sink to the bottom in long ribbons.)

Turn on the ice cream maker before adding ingredients. (I’ve broken a paddle by letting liquid sit in the container too long before it was running.)

Add cherry juice, cherries, sugar, & chocolate.

Add half and half to the fill line. It’s at about at the ¾ mark. If you overfill, as it freezes it will overflow.

Run the maker for 30-40 minutes until the mixture is firm. Any longer and the container may start to warm up too much.

Serve if desired. For a slightly more firm consistency cover and place in the freezer for about 2 hours. (This is my preference.)

With this recipe, we’ve found that overnight freezing doesn’t make it too firm, but it can get a little icy.

Other ice cream recipes that we've enjoyed:
Chocolate Ice Cream - http://www.foodnetwork.com/recipes/alton-brown/chocolate-ice-cream-recipe.html
Lemon Gelato - http://www.tasteofhome.com/recipes/lemon-gelato