| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 6 |
tb |
Flour |
| 1 |
ts |
Salt |
| 5 |
c |
Milk; scalded |
| 6 |
|
Eggs; beaten |
| 4 |
c |
Heavy cream |
| 4 |
ts |
Vanilla |
INSTRUCTIONS
Date: Fri, 3 May 1996 18:05:45 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
Combine the sugar, flour and salt in a sauce pan. Slowly stir in hot milk.
Cook over low heat for about 10 minutes, stirring constantly until mixture
has thickened. Mix a small amount of hot mixture into eggs. Add eggs to hot
mixture and cook a minute longer. Chill mixture in the refrigerator. Add
cream and vanilla. Pour into 1 gallon ice cream freezer and prepare as
normal. Makes four quarts, supposedly enough for 12 - 16 people.
For extra rich frozen custard use all cream and omit milk.**
MM-RECIPES@IDISCOVER.NET
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MM-RECIPES DIGEST V3 #124
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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