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Receta Elizabeth Smith's Ice Cream Or Egg Nog
by CookEatShare Cookbook

Elizabeth Smith's Ice Cream Or Egg Nog
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Ingredientes

  • 2 T vanilla
  • 1 T lemon juice
  • 2 c. whipping cream
  • Sufficient lowfat milk to fill gallon size freezer

Direcciones

  1. Scald 2 cups of lowfat milk. Beat 8 egg yolks with 2 cups of sugar. Add in scalded lowfat milk slowly to egg yolks and sugar while beating constantly. Return to double boiler and cook 15 min. Soften 1 package (1 tbsp) gelatin in 1/2 cup of cold lowfat milk. Add in to mix in double boiler. Beat 8 large eggs whites just till stiff. Pour custard slowly over egg whites while stirring constantly.Add in:
  2. Options:For Chocolate Ice Cream: Add in 4 squares unsweetened chocolate to lowfat milk before scalding and continue with basic recipe.
  3. For Caramel Ice Cream: Substitute brown sugar for white granulated and add in 2 tsp almond extract to basic recipe. (This is my favorite flavor.)
  4. For Egg Nog: Refrigerate completed basic recipe and sift or possibly grate a bit of nutmeg on top of each serving.