| 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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