| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Ice cream | 5 | Cups |
INGREDIENTS
| 4 | Egg yolks | |
| 4 | c | Whipping cream * |
| 2/3 | c | White sugar |
| 1/8 | t | Salt |
| 1 | T | Vanilla extract |
INSTRUCTIONS
(2 cups scalded, 2 cups left as is) 1.Beat the four egg yolks with the sugar and salt until thick and pale yellow. 2.Stir in 2 cups scalded whipping cream. 3.Cook in heavy saucepan or in top of double boiler over low heat, stirring often (constantly is more like it), until mixture thickens enough to coat a spoon. 4.Remove mixture from heat and add the vanilla and the remaining 2 cups of whipping cream. Stir well. 5.Cover and chill thoroughly. 6.Freeze according to instructions that come with your machine. This makes about 5 cups (or a little more) of liquid so if your machine is small, freeze half at a time. This makes for better ice-cream because it gets frozen faster and increases in volume at a much greater rate. Trying to do too much at one time is not worth it. Haste makes waste usually, but in ice-cream, haste makes less product. Variations: add melted baker's bittersweet chocolate (4 or 5 cubes (oz.) to the custard mixture when removed from the heat. Substituting maple syrup and a tich of maple flavouring and some broken walnuts makes great maple walnut ice-cream. As long as the the custard mixture is part of your recipe you can add (almost) anything you want, ie. flavouring and nuts or chocolate chips, fresh fruit, etc. From Julia, Victoria, British Columbia, Canada Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On TUE, 21 NOV 1995 160438 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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