| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Ice cream |
4 |
Servings |
INGREDIENTS
|
|
ICE CREAM COOKBOOK—– |
| 3 |
|
Envelopes clear gelatin |
| 3 |
qt |
Milk plus 2 cups |
| 3 |
c |
Sugar |
| 6 |
|
Eggs |
| 4 |
ts |
Vanilla |
| 1 |
tb |
Salt |
INSTRUCTIONS
Put one cup of the cold milk aside in a bowl and sprinkle the gelatin on
top of it and stir thoroughly. Make a custard of the remaining milk, yolks
of the eggs, sugar, and salt. Add gelatin-milk mixture to the hot custard
and stir until dissolved. When cold, add flavoring. Just before freezing,
add egg whites, beaten stiff.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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