| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Milk |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cardamom |
| 1/2 |
ts |
Greshly grated nutmet |
| 1/4 |
ts |
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
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”