| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 8 |
c |
Milk; divided |
| 6 |
|
Eggs; separated |
| 3 |
c |
Sugar; divided |
| 3 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Vanilla extract |
| 2 |
c |
Whipping cream |
|
|
Maraschino cherries; optional |
INSTRUCTIONS
In a large saucepan, bring 6 cups millk to a boil over medium heat. Remove
from the heat and set aside. In a mixing bowl, beat eggs yolks; add
remaining milk and mix well. Combine 2 cups sugar, cornstarch and salt;
gradually add to egg mixture. Add to hot milk and bring to a boil. Cook and
stir for 2 minutes or until slightly thickened. Pour into a clean mixing
bowl; set aside. Beat egg whites until soft peaks form; gradually add
remaining sugar, beating well after each addition. Beat until stiff peaks
form. Fold into warm milk mixture. Beat in vanilla and cream until well
mixed. Refrigerate at least 5 hours or overnight. Freeze in an ice cream
freezer according to manufacturer's directions. Garnish with cherries if
desired.
Yield: 3-1/2 quarts
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Converted by MM_Buster v2.0l.
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