| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 250 |
ml |
Heavy cream |
| 1 |
c |
Sugar |
| 4 |
|
Eggs; separated |
|
|
Your favorite flavoring |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: dd194@cleveland.Freenet.Edu (Mirjam Dorn)
Whip the cream until it's almost stiff. Add the sugar a bit at a time
while continually whipping, till really stiff. Add the egg yolks one at a
time.
At this time, add the flavoring. I frequently use pureed fruit, instant
vanilla pudding and mini chocolate chips, jello powder, etc. A big hit at
a recent party was chocolate shavings and Grand Marnier (NOTE: Alchohol
gives the ice-cream a "soft freeze" quality).
Whip the egg whites until stiff, then fold into the mixture. Pour into a
freezer container (like Tupperware, etc.), put it in the freezer, and
forget about it until about 6 hours later when it's ready. If you really
want to trouble yourself, you can take it out halfway through and re-whip
it to add more air and give it more volume, but I rarely do this anymore
and it still comes out fine.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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