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Ingredientes
- 4 x Egg yolks
- 4 c. Whipping cream *
- 2/3 c. White sugar
- 1/8 tsp Salt
- 1 Tbsp. Vanilla extract
Direcciones
- * (2 C. scalded, 2 c. left as is)
- 1.Beat the four egg yolks with the sugar and salt till thick and pale yellow.
- 2.Stir in 2 c. scalded whipping cream.
- 3.Cook in heavy saucepan or possibly in top of double boiler over _low_ heat, stirring often (constantly is more like it), till mix thickens sufficient to coat a spoon.
- 4.Remove mix from heat and add in the vanilla and the remaining 2 c. of whipping cream. Stir well.
- 5.Cover and refrigeratethoroughly.
- 6.Freeze according to instructions which come with your machine.
- This makes about 5 c. (or possibly a little more) of liquid so if your machine is small, freeze half at a time. This makes for better ice-cream because it gets frzn faster and increases in volume at a much greater rate. Trying to do too much at one time is not worth it. Haste makes waste usually, but in ice-cream, haste makes less product.
- Variations: add in melted baker's bittersweet chocolate (4 or possibly 5 cubes (ounce.) to the custard mix when removed from the heat.
- Substituting maple syrup and a tich of maple flavouring and some broken walnuts makes great maple walnut ice-cream.
- As long as the the custard mix is part of your recipe you can add in
- (almost) anything you want, ie. flavouring and nuts or possibly chocolate chips, fresh fruit, etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 5 servings | |
| Calories 442 | |
| Calories from Fat 312 | 71% |
| Total Fat 35.52g | 44% |
| Saturated Fat 22.11g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 95mg | 4% |
| Potassium 76mg | 2% |
| Total Carbs 29.67g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 27.08g | 18% |
| Protein 1.97g | 3% |
