| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sauce | 16 | Servings | |
INGREDIENTS
| 2 | c | Heavy cream |
| 1/2 | c | Sugar |
| 4 | Egg yolks | |
| 1 | tb | Flour |
| 1 | tb | Vanilla extract |
| 1/4 | ts | Salt |
| 2 | Scoops vanilla ice cream |
INSTRUCTIONS
Combine the cream and sugar in a 2-quart saucepan and bring just to a boil. Remove from the heat. In a bowl, beat the egg yolks, flour, vanilla and salt. Stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Return the sauce to the heat and cook over low heat, stirring constantly with a wooden spoon until just thickencd. Do not let the mixture get too hot or the egg yolks will coagulate and curdle. Remove from the heat and add the ice cream, stirring until melted. Strain the sauce through a fine sieve. The sauce may be served hot or cold. Makes 1 quart. SERVE with "Plantation Bread Pudding" (see recipe in this cookbook). ARKANSAS TODAY, CHANNEL 11, KTHV 04/03/1991 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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