| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 8 |
|
Egg yolk |
| 3 |
c |
Milk chocolate chips |
| 1 |
|
Vanilla extract or bean |
INSTRUCTIONS
submitted by: tpogue@ids2.idsonline.com
Recipe By: L'Academie de Cuisine
After freezing the basic ice cream you may add any dried fruit that has
been soaked for 12 hours in cognac. Prunes & Cognoc. I have tried
peppermint candies with a little peppermint extract. Macadamia nuts are
also a possibility.
1. Heat the milk to a boil with the vanilla bean.
2. Beat the egg yolks with the sugar in a heavy bottomed pot, until well
mixed.
3. Remove the vanilla bean from the milk. Add the milk to the egg yolk
mixture and stir constantly over low heat, until the liquid thickens enough
to coat the back of a metal spoon. DO NOT BOIL.
4. Transfer immediately to another bowl. Cover with waxed paper and cool in
the refrigerator, mixing occasionally to prevent a crust from forming.
5. Freeze the mixture in an ice cream freezer, according to the
manufacturer's instructions.
Recipe Archive - 29 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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