French style ice cream

Yield: 1 Servings

Measure Ingredient
4 \N Egg; separated
1½ cup Sugar
6 cups Light cream -OR- half & half
2 tablespoons Vanilla extract


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

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