French style ice cream
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Egg; separated | |
1½ | cup | Sugar |
6 | cups | Light cream -OR- half & half |
2 | tablespoons | Vanilla extract |
Directions
PATTI - VDRJ67A
Beat yolks in a small bowl until foamy. Gradually add ¾ cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form.
Fold egg yolk mix into egg whites. Stir in cream and remaining ¾ cup sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla.
Chill well, churn then freeze. Makes about 3 quarts.
VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise.
1) BLACK WALNUT: Add 2 cups finely chopped black walnuts.
2) MOCHA CHIP: Blend ¼ cup instant coffee into a portion of the cream in recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate chips.
3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-½ tsp pumpkin pie spice and ½ tsp allspice. 4) SPICE: Combine 4 tsp cinnamon, 1-½ tsp nutmeg and ½ tsp ground cloves with sugar in recipe.
5) PEPPERMINT: Reduce sugar in recipes to ¾ cup. Blend in 1 cup crushed peppermint stick candy. Add another ½ cup crushed candy after freezing but before ripening.
6) TOFFEE CRUNCH: Reduce sugar to 1-¼ cups. Blend in 1 cup crushed plain toffee candy. Add another 1 cup crushed candy after freezing but before ripening.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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