| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Fruits, Harned 1994 |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Fresh, peeled pink figs (Celeste variety) |
| 1 |
pt |
Whole milk |
| 1 |
pt |
Heavy cream |
| 6 |
|
Egg yolks |
| 1 1/4 |
c |
Fine, granulated sugar |
| 6 |
|
Egg whites; stiffly beaten |
| 3 |
tb |
Cream sherry wine |
INSTRUCTIONS
Crush peeled figs with a wooden spoon. Scald the milk
and cream, but do not
boil; skim. Beat egg yolks and sugar together until
very light. Pour hot milk over the egg yolk mixture,
stirring constantly. Add the stiffly beaten egg whites
and stir in the wine. Cool, then start freezing. When
slightly frozen, add crushed figs; stir well. Return
to freezer and finish freezing. Allow to ripen a few
hours before serving.
From _Our Best Recipes_ by Lena E. Sturges, Food
Editor. Birmingham, AL: Oxmoor House, Inc., 1970.
Pg. 132. Library of Congress Catalog Number
70-140493. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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