| 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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