|
Ingredients
|
Quantity
|
|
Milk
|
600ml
|
|
Sugar
|
115gms
|
|
Egg yolks
|
4
|
|
Egg whites
|
2
|
|
Vanilla
|
a few drops
|
Beat the egg yolks and mix in the sugar. Bring the milk to
nearly boiling point; take it off the fire and add to the egg mixture stirring
all the time. Return the saucepan to the fire and stir carefully until the
mixture thickens but do not let it boil or the egg will curdle. When cold,
flavour to taste and just before freezing stir in egg whites, beaten to a stiff
froth. This custard forms the basis of many ice-creams. You can make this
plainer or richer by using fewer or more eggs. The ice-cream can be named after
the flavouring used.
