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From: jin@hropus.UUCP (Jear Bear)
Newsgroups: net.veg
Subject: Re: ice cream without raw eggs
Message-ID: <321@hropus.UUCP>
Date: Tue, 4-Mar-86 09:05:01 EST
Article-I.D.: hropus.321
Posted: Tue Mar  4 09:05:01 1986
Date-Received: Wed, 5-Mar-86 05:26:29 EST
References: <1132@vax2.fluke.UUCP>
Organization: Bell Labs, Holmdel, NJ
Lines: 25

All the recipes I use for homemade ice cream call for cooked eggs (as a
custard).  I'm not very trusting of my memory but I believe that this is
_Joy_Of_Cooking's_ Delmonico Ice Cream I divided by 2:

1 egg yolk
3 oz sugar
1 cup milk
1 1/2 tsp vanilla extract (I've also used 2 inches of a vanilla bean, split)
pinch (1/16 tsp) salt
1 cup whipping cream

Beat egg yolk.  Scald milk and sugar. *Slowly* wisk milk mixture into egg
yolk.  Return to saucepan and cook slowly, wisking constantly, until
mixture is thickened.  If using vanilla bean add while cooking.  Cool
mixture in 'fridge overnight (groan, no implulsive ice cream with this
recipe, perhaps you can try cooling the pan in an ice water bath).
The next day scrape seeds from vanilla bean discarding the pod (I once
dropped a piece of the bean into what became chocolate chunk ice cream,
no one complained, I think the pod gets rather soft).  Depending on you
freezing method either whip the cream or add it unwhipped to the custard
and freeze.  Enjoy, and check my memory against _Joy_.
-- 
			Jerry Natowitz
			ihnp4!houxm!hropus!jin
			The Master Baker