Vanilla velvet ice cream
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| Artist: |
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Yield: |
6 |
| Categories: |
Desserts, Ice Cream & Sherbet |
Rating: |
no rating. |
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Ingredients:
| 6
| large | Eggs, beat until pale yellow | | | -and very frothy | | 4
| cup | Cane sugar, adding one cup | | | -at a time, beat until very | | | -smooth | | | Scraping bowl often | | 2
| tbsp | Vanilla, and beat in well | | 1
| tsp | Salt | | 2
| quart | Heavy whipping cream, slowly | | | -add this cream to the | | | Eggs/sugar/vanilla/salt | | | -mixture | | | Pour mixture into ice cream | | | -maker | | 1 1/2
| quart | Of half 'n half, stir | | | -briskly while adding to | | | -mixture |
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Procedures:
| 1 | 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. | | 2 | 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 |
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