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Helen McCully's Ice Cream - FruitsInCooking

Helen McCully's Ice Cream - FruitsInCooking is built on Light Cream, Sugar, Salt, Egg Yolks, and Vanilla. Ready in about 1 hr. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 5 1/2 cup
• 1/2 cup
• 1/4 tsp
• 4
• 2 tsp
• 2 cup

Method (preview)

1. 1

   In the top of a double boiler, heat the cream until a film shimmers on top of it.

2. 2

   Add the sugar and salt, stirring until they are dissolved.

3. 3

   Remove the mixture from the heat.

4. 4

   To the egg yolks, add a little of the hot cream, stirring constantly.

5. 5

   Then, in a steady stream, add the egg mixture to the cream, stirring constantly.

6. 6

   Over simmering water, cook the custard, stirring until it coats the spoon.

7. 7

   Remove it from the heat and allow it to cool.

8. 8

   Then chill it.

9. 9

   When the custard is cold, stir in the vanilla and the heavy cream.

10. 10

    Pour the mixture into refrigerator trays and place them in the freezing unit.

11. 11

    When there is a one-inch border of thick mush around the edges of the trays, rapidly spoon the mixture into a chilled bowl and beat it vigorously with a rotary or electric beater until it is smooth and creamy.

12. 12

    Return the dessert to the refrigerator trays and freeze it for 4 hours, or until it is firm.

13. 13

    "Fruits In Cooking: A Selection of Unusual and Classic Fruit Recipes"

14. 14

    S(formatted for MasterCook by Deirdre Dee)

15. 15

    "1973 * Macmillian Publishing Co., Inc. * NY NY"

16. 16

    "5 1/2 quarts"

17. 17

    NOTES: This recipe is a gratefully appreciated contribution from Helen McCully

18. 18

    Nutr. Assoc.: 0 0 0 0 0 0