INGREDIENTS

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: ag311@cleveland.freenet.edu (Carol Conti-Entin)
Mix cornstarch to a thin, smooth paste with a little of the milk.  Combine
with 4 C of the milk and all the sugar, and cook in top of double boiler
over boiling water, with occasional stirring, for 20 minutes. Remove from
heat. Beat eggs until light colored; gradually stir into the hot mixture
and return to heat. Cook 2 minutes longer, stirring constantly. Cool, pour
through a strainer into your ice-cream-maker's canister, and add the
remaining ingredients, stirring well. [If you want to throw in crushed
fruit or other extras, now's the time.] Once the lid's on the canister,
follow your usual ice-rock_salt-cranking routine. Makes ~ 4 quarts.
Notes:
1. I usually pour the final 2 C milk, salt, whipping cream, and vanilla
extract into the canister and have it sitting in the 'fridge while I cook
the rest of the mixture.
2. Once everything's cooked and in the canister, you don't have to crank it
right away, so the cooking part can be done way ahead of time.
3. With our hand-cranked maker [cranking until it's extremely hard to turn
the crank], the stuff emerges at a easy-to-slide-down-your-throat
consistency.
We like to finish making it before the dinner guests arrive, then keep it
in the freezer until time for dessert, at which point the consistence seems
ideal. By the next morning, it's much harder than
store-bought-with-preservatives varieties.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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