| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Half and half |
| 12 |
oz |
Coarsely chopped white chocolate |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
| 2 |
c |
Whipping cream |
INSTRUCTIONS
From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 23 Jun 1994 14:58:27 -0400
Scald half and half in top of double boiler set over simmering water. Add
chocolate. Reduce heat so water barely simmers and cook until chocolate is
melted, stirring occasionally. Remove from heat. Using electric mixer, beat
eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly
mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to manufacturer's
instructions. Freeze in covered container at least 4 hours to mellow. If
frozen solid, let ice cream soften slightly in refrigerator before serving.
Makes about 2 quarts.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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