Velvet ice cream

Yield: 8 Servings

Measure Ingredient
1 quart Milk
2 tablespoons Corn starch
2 cups Heavy cream, whipped
2 cups Brown sugar
4 Egg yolk, beaten
½ teaspoon Maple flavoring
4 Egg white, stiffly beaten
¼ teaspoon Salt

Heat the milk to scalding. Mix the sugar with the cornstarch and egg yolks.

Gradually add the scalded milk and cook until the mixture begins to thicken, stirring constantly. Remove from stove, add salt and flavoring, and set aside to cool. Fold egg whites and whipped cream into the cooled custard and freeze. Makes 2 quarts.

Recipe by: The White Mountain Freezer Company Posted to MC-Recipe Digest V1 #627 by John Setzler <jms@...> on May 31, 1997

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