| 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 <c4@groupz.net> on Mar 19, 1997
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