| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Ice, Cream |
10 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolk |
| 4 |
|
Egg white |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Vanilla |
| 6 |
c |
Light cream |
INSTRUCTIONS
Beat yolks until foamy... gradually add 3/4 cup sugar; beat until
thickened. In a large bowl, beat egg whites until soft peaks form. Fold egg
yolk mixture into egg whites. Stir in cream and remaining 3/4 cup sugar.
Transfer into a three quart saucepan and cook over medium heat, stirring
occasionally until mixture coats a spoon. Do not boil! Add vanilla, chill
thoroughly. Freeze.
Makes 3 quarts.
Recipe by: The White Mountain Freezer Company Posted to MC-Recipe Digest V1
#627 by John Setzler <jms@twave.net> on May 31, 1997
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