YIELD: 4 QUARTS - ALSO SHOWING FOR 6 QUARTS in ( )
INGREDIENTS:
8 (12) Eggs – separated
2 (3) C Sugar
2 (3) C Heavy cream
2 (3) TBSP Vanilla
1/8 (1/4) tsp. Flour
1/8 (1/4) tsp. Cream of Tartar
Dash (2 dashes) salt
2-1/2 (3-3/4) C Whole milk – not skim, 2%, etc.
DIRECTIONS:
Beat egg YOLKS with mixer until frothy – gradually add sugar and beat until thick.
Add cream, vanilla, flour and Cream of Tartar and beat until well blended.
In another bowl – combine egg WHITES and salt and beat until stiff peaks form. Gently fold the whites into the yolk mixture and stir gently.
Pour into 4-QT (6-QT) freezer and churn until hard – use plenty of rock salt.
When done, unplug freezer and remove motor, leaving the cylinder in place. Pack the top completely with ice and cover with a thick towel and let ice cream ‘ripen’ for an hour before serving.
No comments:
Post a Comment