| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dairy |
1 |
Quart |
INGREDIENTS
| 1/4 |
c |
;Water |
| 1/2 |
c |
Sugar |
| 6 |
|
Egg yolks |
| 2 |
c |
Heavy cream |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
In small saucepan, combine water and sugar, stirring, boil 2 minutes. Beat
egg yolks at high speed. Continue beating eggs while drizzling with hot
syrup. Beat until cool, about 5 minutes. Whip heavy cream into soft peaks.
Fold into egg mixture. Add vanilla. Chill and stir freeze.
Note: This recipe is for a 1-quart machine. Double or triple ingredients if
needed for your machine.
Source: [Ice Cream! The Whole Scoop, by Gail Damerow, Glenbridge
Publishing] Source: [Best Recipes - July/August 1991] Submitted By SAM
WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV 1995 111946
GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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