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VANILLA ICE CREAM


How about this recipe for vanilla ice cream, either by itself or to go
with something else - the beauty of it is once it's made, it settles
without needing to be taken out and beaten to break up the ice crystals.

VANILLA ICE CREAM Yield: about 1 1/2 litres/quarts

3 eggs, separated
3/4 cup caster sugar, divided in half
1 1/2 cups cream
1 1/2 teaspoons good vanilla essence/extract

Beat the egg yolks with half the sugar in a large bowl until very thick
and light in colour. Set aside. Beat the egg whites until soft peaks
form; add the other half of the sugar in two lots, beating well in
between, to form a meringue. The meringue mixture should end up very
stiff and glossy. Gently fold the meringue into the egg yolk mixture. 
Set aside. Whip the cream with the vanilla essence until very thick. 
Gently fold into the egg mixture. Pour into a 2-litre/quart container,
cover and freeze until solid (several hours, preferably overnight).


Source: rec.food.recipes

Banana Marshmallow Ice Cream

* Exported from MasterCook *

                    Banana Marshmallow Ice Cream (SF)

Recipe By     :the Complete Book of Homemade Ice Cream
Serving Size  : 1     Preparation Time :0:00
Categories    : Ice Cream

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 cup   milk
  30                     marshmallows
     3/4            cup  sugar
  3                cups   sliced bananas -- about 4
  1           teaspoon  fresh lemon juice
  3 1/2           cups  heavy cream

In an electric blender, combine milk, marshmallows, sugar, sliced bananas and
lemon juice. Blend on high speed.
Whip heavy cream and then stir cream into blended banana mixture.
Still-freeze.



Source:

rec.food.cooking, rec.food.recipes

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