CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Dessert |
1 |
Servings |
INGREDIENTS
10 |
|
Egg yolks |
4 |
|
Egg whites |
1 1/2 |
c |
Sugar |
1/4 |
ts |
Salt |
2 |
qt |
Milk |
1 |
pt |
Cream |
1 |
pt |
Half and half |
2 |
tb |
Vanilla |
INSTRUCTIONS
Combine egg yolks, whites and sugar and mix in electric mixer until light
in color. Add 1 quart milk and salt and cook slightly until mixture coats a
spoon. Do not cook too long or mixture will curdle. Remove from heat, cool
somewhat, add remaining ingredients and cool. Pour into ice cream freezer
and freeze, according to freezer directions. Makes 1-1/2 gallons.
MRS WARREN CRISP (CAROLYN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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