|Recipe Name:||Vanilla Ice Cream #6||Submitted by:||Administrator|
|Number of Servings:||8|
1 Cup(s) Sugar
8 Egg yolk
3 Cup(s) Milk chocolate chips
1 Vanilla extract or bean
submitted by: firstname.lastname@example.org Recipe By: L'Academie
deCuisineAfter freezing the basic ice cream you may add any dried fruit
that hasbeen soaked for 12 hours in cognac. Prunes & Cognoc. I have
triedpeppermint candies with a little peppermint extract. Macadamia
nuts arealso a possibility. Heat the milk to a boil with the vanilla
bean. Beat the egg yolks with the sugar in a heavy bottomed pot, until
wellmixed. Remove the vanilla bean from the milk. Add the milk to the
egg yolkmixture and stir constantly over low heat, until the liquid
thickensenough to coat the back of a metal spoon. DO NOT BOIL.
Transfer immediately to another bowl. Cover with waxed paper and coolin
the refrigerator, mixing occasionally to prevent a crust fromforming.
Freeze the mixture in an ice cream freezer, according to
themanufacturer's instructions.Recipe Archive - 29 July 96From the
'RECIPEinternet: Recipes from Around the World' recipe list.Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 40
Total Fat: 4.4g