Vanilla velvet ice cream

Yield: 6 servings

Measure Ingredient
6 larges Eggs, beat until pale yellow and very frothy
4 cups Cane sugar, adding one cup at a time; beat until very smooth,
\N \N Scraping bowl often
2 tablespoons Vanilla, and beat in well
1 teaspoon Salt
2 quarts Heavy whipping cream; slowly add this cream to the
\N \N Eggs/sugar/vanilla/salt mixture
\N \N Pour mixture into ice cream maker
1½ quart Of half 'n half; stir briskly while adding to mixture

This is a "hard-work great-tasting" ice cream Freeze ice cream as per manufactures recommendation This will keep about ten days if packed and sealed in the freezer.

Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days.

Submitted By BOBBI ZEE On 06-22-95

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