| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Desserts, Breads, Muffins & r | 10 | Servings |
INGREDIENTS
| 6 | c | Milk |
| 3 | tb | Cornstarch |
| 2 | c | Sugar |
| 6 | Eggs | |
| 3 | pt | Cream |
| 3 | tb | Vanilla |
| 3/4 | ts | Salt |
INSTRUCTIONS
1- Scald 4-1/2 C milk. 2- Mix Cornstarch, sugar and 1-1/2 c cold milk until smooth. 3- Add the scalded milk slowly and heat over water, stirring constantly with a whisk. (cook longer for a larger batch) 4- Stir hot mix into 6 beaten eggs. 5- Cool the hot mixture quickly. 6- Add cream, vanilla and salt to cooled mixture. 7- Place if fridge, or ice bath to chill. 8- Add fresh fruit if desired. 9- Place in 1 gallon ice cream freezer and freeze. Yields 1 Gallon. Recipe By : CLEBERT/AOL From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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