Vanilla sauce #1

Yield: 16 Servings

Measure Ingredient
2 cups Heavy cream
½ cup Sugar
4 \N Egg yolks
1 tablespoon Flour
1 tablespoon Vanilla extract
¼ teaspoon Salt
2 \N Scoops vanilla ice cream

Combine the cream and sugar in a 2-quart saucepan and bring just to a boil.

Remove from the heat. In a bowl, beat the egg yolks, flour, vanilla and salt. Stir in a little of the hot cream. Add this mixture to the rest of the hot cream. Return the sauce to the heat and cook over low heat, stirring constantly with a wooden spoon until just thickencd. Do not let the mixture get too hot or the egg yolks will coagulate and curdle. Remove from the heat and add the ice cream, stirring until melted. Strain the sauce through a fine sieve. The sauce may be served hot or cold. Makes 1 quart. SERVE with "Plantation Bread Pudding" (see recipe in this cookbook).



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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