| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 250 | Heavy cream | |
| 1 | c | Sugar |
| 4 | Eggs, separated | |
| Your favorite flavoring |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: dd194@cleveland.Freenet.Edu (Mirjam Dorn) Whip the cream until it's almost stiff. Add the sugar a bit at a time while continually whipping, till really stiff. Add the egg yolks one at a time. At this time, add the flavoring. I frequently use pureed fruit, instant vanilla pudding and mini chocolate chips, jello powder, etc. A big hit at a recent party was chocolate shavings and Grand Marnier (NOTE: Alchohol gives the ice-cream a "soft freeze" quality). Whip the egg whites until stiff, then fold into the mixture. Pour into a freezer container (like Tupperware, etc.), put it in the freezer, and forget about it until about 6 hours later when it's ready. If you really want to trouble yourself, you can take it out halfway through and re-whip it to add more air and give it more volume, but I rarely do this anymore and it still comes out fine. 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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