Title: Vanilla Velvet Ice Cream
Categories: Icecream Dessert
Yield: 6 Servings

6	lg	Eggs, beat until pale yellow and very frothy
4	c	Cane sugar, adding one cup at a time; beat until very smooth
		Scraping bowl often
2	tb	Vanilla, and beat in well
1	ts	Salt
2	qt	Heavy whipping cream; slowly add this cream to the
		Eggs/sugar/vanilla/salt mixture
		Pour mixture into ice cream maker
1 1/2	qt	Of half 'n half; stir briskly while adding to mixture

This is a "hard-work great-tasting" ice cream

Freeze ice cream as per manufactures recommendation

This will keep about ten days if packed and sealed in the freezer. Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days.

previous

next