Pineapple Ice Cream

2 eggs
2c milk
3/4c vanilla sugar
1pt cream
Tish salt
8oz crushed pineapple, drained

Heat milk to 170*F. Whisk together eggs and sugar. Pour cream into a bowl in an icebath. Temper egg mixture and combine with milk. Heat to 180*F-185*F. Strain into chilled cream. Add salt. Stir, cool to room temp and refrigerate to 40*F (at least 2 hours). Stir in pineapple and freeze.

Yielded 3 pints. It's easier/less messy to dump pineapple in after the base, rather than stirring it in.

Bacon Cheeseburger Dip

1# ground meat (beef, turkey...)
8 oz neufchatel cheese
2c shredded cheddar
10oz can diced tomatoes with green chiles
6 oz bacon bits
Couple of dashes hot sauce, optional

Brown and drain meat in large skillet. Over low heat, stir in cheeses, tomatoes, bacon bits, and optional hot sauce. Cook, stirring, until heated through. Keep warm in crock pot for serving.