| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dried cherries |
|
|
Light rum |
| 2 1/2 |
c |
Half-and-half |
| 1/2 |
c |
Sugar |
| 4 |
lg |
Egg yolks |
| 1/4 |
ts |
Vanilla extract |
INSTRUCTIONS
From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)
Date: Thu, 6 Jul 1995 02:17:30 GMT
(exerpted from Lee Bailey's Long Weekends)
Place the cherries in a bowl and cover with rum. Allow to soak for several
hours.
Heat half-and-half and sugar together until sugar is dissolved and bubbles
begin to form around edge of the pot. Whisk yolks until creamy and then
whisk in 1/2 cup of the heated half-and-half mixture. Pour the warmed yolks
back into the half-and-half and continue to cook, stirring, until the
custard mixture coats the back of a spoon. DO NOT OVERCOOK OR THE CUSTARD
WILL CURDLE. Stir in vanilla, allow to cool completely, then chill.
Pour into a commercial ice-cream maker and freeze according to
manufacturer's directions. Drain the cherries. When the mixture begins to
thicken as it freezes, add the cherries and freeze until ice cream is the
proper consistency. Makes about 1-3/4 pints. Sherri and Dazzle
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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