Yield: 4 Servings
|250 millilitres||Heavy cream|
|4 \N||Eggs; separated|
|\N \N||Your favorite flavoring|
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: dd194@... (Mirjam Dorn)
Whip the cream until it's almost stiff. Add the sugar a bit at a time while continually whipping, till really stiff. Add the egg yolks one at a time.
At this time, add the flavoring. I frequently use pureed fruit, instant vanilla pudding and mini chocolate chips, jello powder, etc. A big hit at a recent party was chocolate shavings and Grand Marnier (NOTE: Alchohol gives the ice-cream a "soft freeze" quality).
Whip the egg whites until stiff, then fold into the mixture. Pour into a freezer container (like Tupperware, etc.), put it in the freezer, and forget about it until about 6 hours later when it's ready. If you really want to trouble yourself, you can take it out halfway through and re-whip it to add more air and give it more volume, but I rarely do this anymore and it still comes out fine.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .