| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Light brown sugar |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Milk |
| 2 |
|
Eggs; beaten |
| 2 |
c |
Whipping cream |
| 1 |
tb |
Vanilla extract |
| 1 |
c |
Slivered almonds |
| 2 |
tb |
Butter |
| 3/4 |
c |
Chocolate fudge topping |
INSTRUCTIONS
I believe Betsy wanted some ice cream recipes. This one comes from my ice
cream maker, a Rival. I've tried it and it is delicious.
Combine brown sugar, flour and salt in saucepan. Gradually stir in milk,
cook over medium heat approximately 15 minutes or until thickened, stirring
constantly. Gradually stir about 1 c. of hot mixture into beaten eggs. Add
to remaining hot mixture, stirring constantly. Cook 1 minute longer and
remove from heat. Refrigerate at least 2 hours. Combine whipping cream and
vanilla in large bowl; add chilled mixture, stirring with wire whisk to
combine. Saute almonds in butter over low heat about 5 minutes (watch that
they don't burn). Stir into ice cream mixture. Freeze as directed. Swirl
chocolate fudge topping though ice cream after it has stopped churning.
NOTE: I also have added about 3-4 T. crushed peppermint candy close to the
end of the freezing period. Makes 2 quarts.
Posted to EAT-L Digest by Phyllis Braun <pbraun@IDIR.NET> on Dec 29, 1997
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