| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Envelope (1 1/2 tsp) unflavored gelatin |
| 2 |
tb |
Cold water |
| 2 |
c |
Buttermilk or sour milk |
| 3/4 |
c |
Sugar |
| 1 |
cn |
(8-3/4 oz) (1 cup) crushed pineapple |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg white |
| 1/4 |
c |
Sugar |
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.
Soften gelatin in cold water. Dissolve over hot water. Combine buttermilk
or sour milk, 3/4 cup sugar, pineapple, vanilla, and gelatin; mix well/
Turn into refrigerator tray. Freeze till firm.
Break into chunks. Turn into chilled bowl; beat smooth with mixer or rotary
beater. Beat egg white to soft peaks. Fold inot pineapple mixture. Return
to cold tray. Freeze firm. Serves 4 to 6. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 18,
1997
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