| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice cream, Froz.dess, Desserts |
12 |
Serving |
INGREDIENTS
| 1 1/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 3 |
c |
Milk |
| 2 |
|
Egg yolks |
| 1 |
cn |
Evaporated milk; 5-oz. |
| 1 |
c |
Whipping cream |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
CAROLINE MCCALL WHNP81A
In a medium saucepan, combine sugar, cornstarch and
salt. Stir in milk. Stir over medium heat. Simmer 1
minute over low heat; set aside. In a small bowl,
lightly beat egg yolks. Stir about 1 cup milk mixture
into egg yolks. Stirring constantly, pour egg-yolk
mixture into remaining milk mixture. Cook and stir
over low heat 2 minutes or until slightly thickened.
Add evaporated milk, whipping cream and vanilla. Cool
to room temperature. Pour into ice-cream canister.
Freeze in ice-cream maker according to manufacturer's
directions. Makes about 2 quarts. 164 Calories - 3 g.
Protein - 20 mg. Carb. - 8 g. Fat - 56 mg. Chol. - 91
mg. Calcium - Per Serving. Sent to Tampa Tribune for
Gladys Williams of Winter Haven 11/5/92.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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