INGREDIENTS

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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