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Path: utzoo!linus!decvax!ittvax!dcdwest!sdcsvax!sdcrdcf!hplabs!saturn!lacy
From: lacy@saturn.UUCP
Newsgroups: net.cooks
Subject: Ice Cream
Message-ID: <2199@saturn.UUCP>
Date: Thu, 5-Jul-84 11:47:24 EDT
Article-I.D.: saturn.2199
Posted: Thu Jul  5 11:47:24 1984
Date-Received: Sat, 7-Jul-84 04:48:31 EDT
Organization: Hewlett Packard Labs, Palo Alto CA
Lines: 25

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This comes from the "Natural Foods Ice Cream Cookbook".  I misplaced it for
a few months, so when I found it I memorized the recipe. (not too difficult)!

	Philadelphia Vanilla Ice Cream  (1 quart)

	3 c light cream *
	10 T Raw Sugar **
	1 vanilla bean ***

	Heat the cream, sugar and vanilla bean until the sugar is dissolved.
	Split the vanilla bean and scrap all the seeds into the cream.
	Discard the bean.  Churn freeze.

	*   I use 2 c heavy cream and 1 c milk
	**  Granulated sugar may be used, but somehow it just isn't the same
	*** Shop around, be picky.  You want one that is not brittle and 
	    is just a little bit plump

This is the best ice cream recipe I have ever found, and I don't usually
like "plain old vanilla ice cream".  I've used it for years, and people who
are usually indifferent to ice cream love it.

Sharon Lacy
hplabs!lacy