| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
A ice cream, Ice cream |
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 1 |
cn |
(14 oz.) Eagle Brand sweetened condensed milk |
| 2 |
tb |
Water |
| 4 |
ts |
Vanilla |
| 1 |
c |
Coarsely crushed Oreo cookies |
| 2 |
c |
(1 pt.) whipping cream; whipped (do not use prepared whipped topping) |
INSTRUCTIONS
Beat egg yolks until they are creamy. Add condensed milk, water, vanilla
extract. Fold in cookies and whipping cream. Pour into an aluminum
foil-lined 9 x 5-inch loaf pan or a 2 quart container. Cover and freeze for
6 hours or until firm. Scoop ice cream from pan or peel off foil and slice.
Return leftovers to freezer.
*A Tupperware 1/2 gallon ice cream container is perfect for this recipe.
Posted to MC-Recipe Digest by "Linda V.E." <Fundwell@excel.net> on Mar 25,
1998
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