| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Frozen, Desserts | 6 | Servings | |
INGREDIENTS
| 1 1/3 | c | Sugar |
| 1 | tb | Cornstarch |
| 1 | ds | Salt |
| 3 | c | Whole milk |
| 5 | oz | Evaporated milk |
| 2 | Egg yolks | |
| 1 | c | Heavy whipping cream |
| 1 | ts | Vanilla extract |
| 2 | c | Strawberries, sliced |
| 2 | c | Peach slices |
INSTRUCTIONS
Combine sugar, cornstarch (or 2 Tbsp. flour), salt and milk in medium saucepan. Blend well. Cook over medium heat until hot but not bubbling. Mix lightly beaten egg yolks and 1 cup of the hot milk mixture together, stirring constantly. Pour this back into the pan with remaining milk mixture. Cook, stirring constantly, over low heat until slightly thick; about 2-3 minutes. Add evaporated milk, whipping cream and vanilla. Cool to lukewarm. Gently stir in the strawberries or peaches. Freeze in ice-cream freezer according to manufacturer's directions. Refreeze any leftover ice cream. Makes about 2 to 2-1/2 quarts. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #578 by Sherry Zeiss <zeiss@tab.com> on Apr 19, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”