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Associate.com - Share Your Recipe!

Recipe Name: Vanilla Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
6 Egg yolks
1 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1 Quart(s) Half-and-half, scalded
3 Teaspoon(s) Vanilla extract
Directions:
98

Beat egg yolks in top of double boiler until thick and lemon
colored;gradually add sugar and salt, beating until smooth. Slowly
addhalf-and-half to egg mixture, beating constantly. Place over
boilingwater, stirring constantly, until custard thickens and coats a
spoon.Remove from heat; chill 2 hours. Pour mixture into freezer can of
a1-gallon hand-turned or electric freezer. Freeze according
tomanufacturer's instructions. Let ripen 1 hour before serving.
Yield:1/2 gallon."Th. Jefferson begs the Favor..." _Company's Coming!_
SouthernLiving/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X
Typos byJeff Pruett From: Jeff Pruett Date: 10-09-95 CookingPosted to
MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1131
Calories From Fat: 239
Total Fat: 26.4g
Cholesterol: 1080.7mg
Sodium: 632.3mg
Potassium: 131.3mg
Carbohydrates: 205.1g
Fiber: 0g
Sugar: 201.8g
Protein: 15.8g


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