Vanilla Velvet Ice Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp