INGREDIENTS

INSTRUCTIONS

From: "Aine.McManus" <Aine.McManus@maths.anu.edu.au>
Date: 8 May 1995 07:01:54 -0600
I don't know what you mean by "old-fashioned". This recipe certainly isn't
cholestorol-friendly!
Bring the milk and the vanilla pod to the boil and simmer for 20 miutes.
Allow to cool. Beat sugar and egg yolks together. Stir the cooled milk into
the egg yolk mixture, and strain into a heavy-bottomed saucepan. Heat
gently, stirring constantly, until it thickens slightly. Cool, and mix in
the cream.
If you don't have an ice cream maker, freeze until slushy, and beat with a
fork to break down ice crystals. Repeat 2 or 3 times, then freeze
completely.
For chocolate ice cream, melt 125g dark chocolate in the milk. I use less
sugar when using chocolate. The vanilla version is also nice with fruit
(strawberry, blackberry, whatever) puree, folded through the semi-frozen
mixture just before freezing it completely. Another good addition is this:
75 grams caster sugar, 4 tablespoons water, 50 grams oatmeal
Heat the water and sugar together over a gentle heat until the sugar is
dissolved. Then boil until the syrup turns a golden colour. Add the
oatmeal, and spread the mix on a buttered baking tray. When set, crush in a
processor, or with a mortar and pestle. Again, fold through the ice cream
just before freezing thoroughly.
I usually double this recipe, which then makes enough for 6 people to pig
out on! I use the egg whites to make meringues (made with brown sugar and
topped with hazelnuts, they go really well with the chocolate ice cream) or
cats-tongue biscuits to serve with the ice cream.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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