| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice, Cream |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Vanilla |
| 1/4 |
ts |
Salt |
| 1 |
c |
Heavy whipping cream |
INSTRUCTIONS
Separate the eggs and make a soft custard of the milk, egg yolks and sugar.
Beat the egg whites stiff and over them pour the hot custard and mix
thoroughly. Add the vanilla and salt, when cold, the whipped cream. Freeze
according to your freezer instructions. Makes 2 quarts.
Recipe by: White Mountain Freezer Company Posted to MC-Recipe Digest V1
#627 by John Setzler <jms@twave.net> on May 31, 1997
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