| 92 | 93 | 94 | 95 | 96 |
| 1 | 48 | 97 | 145 | 193 |
|
Homemade Southern Ice Cream
Eggless Recipe
2
2
2
4
4
quarts milk
cups whipping cream
cups granulated sugar
tablespoons vanilla extract
Junket Tablets (found in your grocery store)
With Eggs
1
1
1
4
3
2
quart whipping cream
quart plus 3 cups whole milk
2 egg yolks
tablespoons vanilla extract
cups granulated sugar
teaspoons salt
Eggless Recipe: This is the recipe my mom made and believe me there weren't ever any leftovers.
Dissolve junket tablets in cold water. Mix milk, sugar and salt and heat to lukewarm. Add water and
junket mixture, chill, add cream, vanilla and freeze. Add any fruit you wish if you don't want plain
vanilla.
With Eggs: Scald milk in a large 6 quart saucepan. In a large bowl, beat together egg yolks and salt.
Add about 3 cups of the hot milk to the egg yolks slowly while stirring constantly. Then return this
mixture to the milk in the pan. Add sugar and keep stirring while cooking at medium heat. When
mixture coats the spoon or just starts to boil, remove from heat. In most cases, the mix will be lumpy.
Don't worry. Just remember to strain out the lumps when you pour it into the canister.
NOTE: You will have lots of left over egg whites. Use them for Baked Alaska, Lemon Milk Sherbet, or
make some meringue shells to serve ice cream in.
This is a delicious, catering−quality custard ice cream. Please notice that it uses a ratio of
approximately 2 parts milk to 1 part of cream. By substituting additional cream for some of the milk, it
can be made even richer.
Homemade Southern Ice Cream
85
Page
Quick Jump
|