| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Dessert, Ice cream, Specialties | 20 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 2 | c | Sugar |
| 1 | cn | Eagle Brand Milk |
| 2 | 1/2-pint ctn Heavy whipping cream | |
| 1/8 | ts | Salt |
| 1 | tb | Vanilla |
| Milk to fill freezer to between 2/3 and, 3/4 full | ||
| 6 | Eggs | |
| 3 | c | Sugar |
| 1 | cn | Eagle Brand Milk |
| 3 | 1/2-pint ctn Heavy whipping cream | |
| 1/4 | ts | Salt |
| 1 1/2 | tb | Vanilla |
| Milk to fill freezer to between 2/3 and, 3/4 full |
INSTRUCTIONS
FOR 4-QUART FREEZER FOR 6-QUART FREEZER Beat eggs until light, add sugar and stir it in. Add rest of ingredients and freeze according to your ice cream freezer instructions. NOTES : I like to use Mexican vanilla, and cut the amount used to 2 tsp. for 4 quarts, and 1 Tablespoon for 6 quarts. Recipe by: (Hand Crank or Electric Ice Cream Freezer) Posted to MC-Recipe Digest V1 #525 by Carolyn <[email protected]> on Mar 19, 1997
A Message from our Provider:
“Jesus holds the secret of answered prayer”