| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Ice cream |
4 |
Servings |
INGREDIENTS
|
|
ICE CREAM COOKBOOK—– |
| 1 |
qt |
Whipping cream |
| 1 |
qt |
Whole milk plus 3 cups |
| 12 |
|
Egg yolks |
| 4 |
tb |
Vanilla |
| 3 |
c |
Sugar |
| 2 |
ts |
Salt |
INSTRUCTIONS
Scald milk in a large 6 quart saucepan. In a large bowl, beat together egg
yolks and salt. Add about 3 cups of the hot milk to the egg yolks slowly
while stirring constantly. Then return this mixture to the milk in the pan.
Add sugar and keep stirring while cooking at medium heat. When mixture
coats the spoon or just starts to boil, remove from heat. In most cases,
the mix will be lumpy. Don't worry. Just remember to strain out the lumps
when you pour it into the canister.
You will have lost of left over egg whites. Use them for Baked Alaska,
Lemon Milk Sherbet, or make some meringue shells to serve ice cream in.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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