Ice Cream W/o a Maker

4 Servings

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Ice Cream W/o a Maker Ingredients

250 ml Heavy cream	4 Eggs; separated
1 c Sugar	Your favorite flavoring

Instructions for Ice Cream W/o a Maker

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: dd194@cleveland.Freenet.Edu (Mirjam Dorn) Whip the cream until its almost stiff. Add the sugar a bit at a time while continually whipping, till really stiff. Add the egg yolks one at a time. At this time, add the flavoring. I frequently use pureed fruit, instant vanilla pudding and mini chocolate chips, jello powder, etc. A big hit at 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 into a freezer container (like Tupperware, etc.), put it in the freezer, and forget about it until about 6 hours later when its ready. If you really want to trouble yourself, you can take it out halfway through and re-whip it to add more air and give it more volume, but I rarely do this anymore and it still comes out fine. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Ice CreamCuisine: Uncategorized