| 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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