| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Whipping cream |
| 3/4 | c | Sugar; (this is a personal decision of sweetness) (up to 1) |
| 4 | Eggs; separated | |
| Flavoring |
INSTRUCTIONS
Whip the cream until stiff. Add the sugar and continue whipping. Add the 4 egg yolks, one at a time. Then add in your flavoring (more about that in a minute). Whip the 4 egg whites until stiff. Slowly fold the whites into the cream/yolk mixture until completely blended. Turn into your favorite freezerware and freeze for several hours. Flavorings can be pureed fruit, melted chocolate, liquors (a hit with adults, but just keep in mind that the more alchohol you put in the stuff the softer it will freeze. Some of our favorite flavorings are: Pureed strawberries Vanilla instant pudding (this makes a gelato-like ice cream) Cointreau and chocolate shavings Chocolate chips and almond slivers Lots and lots of melted chocolate See, I told you this was a simple recipe, and you don't even need to buy an expensive ice cream maker. One additional note -- I usually use 1 cup of non-dairy whipping cream, usually Rich Whip. You can't taste the difference and for those who don't eat dairy it's a great boon. Posted to FOODWINE Digest by Mirjam Dorn <dorn@AVODA.JCT.AC.IL> on Jan 7, 1998
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