James Stewart used to say, “Be yourself, but also, forget yourself!” Self-forgetfulness is of vital importance. We cannot make much of ourselves and much of the Lord Jesus Christ simultaneously. If people leave worship saying, “What an amazing preacher!” we have failed. Instead we must long for them to say, “What a great God, and what a privilege it is to meet Him in His Word, as we have just done.”
Alistair Begg

French Vanilla Ice Cream

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs French Ice, Creams &, Frozen, Dessert 1 Servings

INGREDIENTS

1/2 c Sugar
1/4 ts Salt
1 c Milk
3 Egg yolks, beaten
1 tb Vanilla
2 c Whipping cream

INSTRUCTIONS

Mix sugar, salt, milk and egg yolks in 2-quart saucepan. Heat just to
boiling over medium heat, stirring constantly. POur into bowl. Cover and
refrigerate about 2 hours or until cold. Stir in vanilla and whipping
cream. Pour into ice-cream freezer. Freeze according to manufacturer's
directions.
YIELD: 1 quart
Recipe by: Betty Crocker's Old-Fashioned Cookbook
Posted to EAT-L Digest 28 Jan 97 by Sean Coate <swcoate@PEGANET.COM> on Jan
29, 1997.

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