| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Not, Sent |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Milk, divided |
| 6 |
|
Eggs, separated |
| 3 |
c |
Sugar, divided |
| 3 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 2 |
c |
Whipping cream |
|
|
Maraschino cherries, optional |
INSTRUCTIONS
In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove
from the heat and set aside In a mixing bowl, beat egg 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 manufacturers directions. Garnish with cherries, if desired.
Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1
#634 by The Taillons <[email protected]> on Jun 03, 1997
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