| 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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