|Recipe Name:||Ice Cream W/o A Maker||Submitted by:||Administrator|
|Number of Servings:||4|
250 Heavy cream
1 Cup(s) Sugar
4 EGGS, SEPARATED
Your favorite flavoring
From: email@example.com (Micaela Pantke)Date: Thu, 12 Aug
93 09:33:44 +0200 (collection)From: dd194@cleveland.Freenet.Edu (Mirjam
Dorn) Whip the cream untilit's almost stiff. Add the sugar a bit at a
time while continuallywhipping, till really stiff. Add the egg yolks
one at a time.At this time, add the flavoring. I frequently use pureed
fruit, instantvanilla pudding and mini chocolate chips, jello powder,
etc. A big hitat a recent party was chocolate shavings and Grand
Marnier (NOTE:Alchohol gives the ice-cream a "soft freeze"
quality).Whip the egg whites until stiff, then fold into the mixture.
Pour intoa freezer container (like Tupperware, etc.), put it in the
freezer, andforget about it until about 6 hours later when it's ready.
If you reallywant to trouble yourself, you can take it out halfway
through andre-whip it to add more air and give it more volume, but I
rarely do thisanymore and it still comes out fine.REC.FOOD.RECIPES
ARCHIVES/DESSERTSFrom rec.food.cooking archives. Downloaded from
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Nutrition (calculated from recipe ingredients)
Calories From Fat: 43
Total Fat: 4.8g