| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice, Cream |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Water |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Vanilla |
| 2 |
|
Egg yolk |
| 1/2 |
ts |
Maple flavoring |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
Heat 1/4 cup sugar until melted. Cook 2 minutes, then add 1/2 cup water and
stir until sugar is dissolved. Cook until syrup spins a thread. Pour
gradually over egg yolks that have been beaten until light lemon colored,
beating constantly. Blend 1/2 cup sugar and flour, add milk, and cook until
thickened, stirring thoroughly and frequently. Add egg yolk mixture and
cook several minutes longer. Cool. Stir in flavorings and fold in whipped
cream. Freeze. Makes 2 quarts.
Recipe by: The White Mountain Freezer Company Posted to MC-Recipe Digest V1
#627 by John Setzler <jms@twave.net> on May 31, 1997
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