| 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
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