Page:Browne - The Plain Sailing Cook Book.djvu/126

 

FRENCH ICE CREAM

• MATERIALS
• 2 cups thin cream
• 2 eggs or 4 yolks
• ½ cup sugar
• 1 teaspoon butter
• 2 teaspoons vanilla

• UTENSILS
• Bowl
• Double-boiler
• Tablespoon
• Dover beater

 

DIRECTIONS

1. Put the eggs and sugar in a bowl, and beat until creamy.
2. Add the cream, and mix thoroughly.
3. Put the mixture in a double-boiler over the fire, and cook until it thickens, stirring constantly.
4. Take from the fire and pour the mixture back into the bowl.
5. Stir in the butter and vanilla, and allow it to stand until quite cool.
6. Freeze in accordance with directions on page 120.

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