| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice cream, Desserts |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Eggs, beat until pale yellow and very frothy |
| 4 |
c |
Cane sugar, adding one cup at a time; beat until very smooth, |
|
|
Scraping bowl often |
| 2 |
tb |
Vanilla, and beat in well |
| 1 |
ts |
Salt |
| 2 |
qt |
Heavy whipping cream; slowly add this cream to the |
|
|
Eggs/sugar/vanilla/salt mixture |
|
|
Pour mixture into ice cream maker |
| 1 1/2 |
qt |
Of half 'n half; stir briskly while adding to mixture |
INSTRUCTIONS
This is a "hard-work great-tasting" ice cream
Freeze ice cream as per manufactures recommendation
This will keep about ten days if packed and sealed in the freezer. Since
this ice cream is not cooked and contains no preservatives it gets very
hard in the freezer, and should be used within ten days.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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