| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Milk |
| 1 |
t |
Ground cinnamon |
| 1 |
t |
Ground ginger |
| 1/2 |
t |
Ground cardamom |
| 1/2 |
t |
Greshly grated nutmet |
| 1/4 |
t |
Ground cayenne pepper, or |
|
|
your favorite |
| 3/4 |
c |
Sugar |
| 6 |
|
Egg yolks, beaten |
INSTRUCTIONS
I came across this recipe in a wonderful little book I just acquired
(Adrianna's Spice Caravan by Adriana and Rochelle Zabarkes) 1 Combine
the cream, milk, spices and half of the sugar in a saucepan over
medium heat. Stir the remaining sugar into the yolks. 2 Add the cream
mixture in a stream to the egg yolk mixture, stirring constantly, and
pour the mixture back into the saucepan. cook over low heat, stirring
constantly, until the mixture coats the back of a spoon. Cool, pour
into an ice cream maker, and freeze according to the namufacturer's
directions. Posted to CHILE-HEADS DIGEST by Andie Paysinger
<asenji@earthlink.net> on Mar 14, 1998
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