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Velvet Ice Cream
1
2
2
4
1
1
2
4
quart milk
cups granulated sugar
tablespoons cornstarch
egg yolks, beaten
/4 teaspoon salt
teaspoon vanilla extract
cups heavy cream, whipped
egg whites, stiffly beaten
Heat milk to scalding. Mix sugar with cornstarch and egg yolks. Gradually add scalded milk and cook
until mixture begins to thicken, stirring constantly. Remove from heat, add salt and flavoring; set aside
to cool.
Fold egg whites and whipped cream into cooled custard and freeze.
Makes 4 quarts.
Velvet Ice Cream
179
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