FRENCH VANILLA ICE CREAM
21⁄2 cups
4egg yolks
1cup sugar
11⁄2 cups whipping cream
1 tablespoon vanilla
1⁄8 teaspoon salt
24
In medium saucepan over medium heat, heat
Place egg yolks and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2; mix until light and lemon color. Continuing on Speed 2, gradually add
Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve immediately or dispense into chilled container, cover, and freeze.
Yield: 13 servings (1⁄2 cup per serving).
Per Serving: About 230 cal, 2 g pro, 19 g carb, 16 g total fat, 9 g sat fat, 120 mg chol, 55 mg sod.
VARIATION: GINGERED PEACH ICE CREAM
To finished French Vanilla Ice Cream, fold in 2 cups chopped, peeled fresh or canned peaches and 2 tablespoons finely chopped crystallized ginger.
Yield: 16 servings (1⁄2 cup per serving).
Per Serving: About 210 cal, 2 g pro, 20 g carb, 13 g total fat, 8 g sat fat, 95 mg chol, 45 mg sod.