| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar, divided |
| 1 |
ds |
Salt |
| 1 |
c |
Water |
| 1/2 |
c |
Light cream |
| 1/2 |
c |
Lemon juice |
| 2 |
|
Egg whites |
INSTRUCTIONS
Here are a few recipes I found in the Better Homes and Gardens cookbook,
all with instructions for preparing without an ice cream maker. Plus a
recipe for Spumoni. These should give you a good idea of the procedure,
which can most likely in any recipe be adjusted for the commercial makers.
Combine 3/4 cup sugar, salt, and water. Bring to boil; simmer 5 minutes.
Cool. Add cream, then lemon juice. Pour into refrigerator tray; freeze
until firm.
Beat 2 egg whites to soft peaks; gradually add 1/4 cup sugar beating to
stiff peaks. Break frozen mixture into chunks with wooden spoon; turn into
chilled bowl. Beat with electric or rotary beater till smooth. Fold in egg
whites. Return quickly to cold tray. Freeze firm. Serves 6. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH
EPSTEIN) on Mar 18, 1997
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”