Recipe - Ice Cream Wo A Maker

250 ml Heavy cream
1 cup Sugar
4 Eggs; separated
Your favorite flavoring

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)

From: dd194@cleveland.Freenet.Edu (Mirjam Dorn)
Whip the cream until it's almost stiff. Add the sugar a bit at a time
while continually whipping, till really stiff. Add the egg yolks one at a
time.

At this time, add the flavoring. I frequently use pureed fruit, instant
vanilla pudding and mini chocolate chips, jello powder, etc. A big hit at
a recent party was chocolate shavings and Grand Marnier (NOTE: Alchohol
gives the icecream a "soft freeze" quality).

Whip the egg whites until stiff, then fold into the mixture. Pour into a
freezer container (like Tupperware, etc.), put it in the freezer, and
forget about it until about 6 hours later when it's ready. If you really
want to trouble yourself, you can take it out halfway through and rewhip
it to add more air and give it more volume, but I rarely do this anymore
and it still comes out fine.

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