| 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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