This Recipe Provided By:
The Peas and Corn Co.
French-style Vanilla Ice Cream
4 egg yolks
4 egg whites
1 1/2 cups sugar
6 cups light cream or half and half
2 tbs. vanilla extract
Beat yolks until foamy... gradually add 3/4 cup sugar: beat until thickened . In a large bowl, beat whites until soft peeks form. Fold egg yolk mixture into egg whites. STIR IN cream and remaining 3/4 cup sugar. Transfer to 3-quart saucepan ant cook over medium heat, stirring constantly until mixture coats a spoon. Do not boil! Add vanilla, chill thoroughly. Freeze (with White Mountain Ice Cream Freezers.) (Makes 3 quarts)