Joseph Littleshoes wrote:
> Yogi Gupta wrote:
>
> > Yes! JL please!!!
> >
> at one point or another i have posted 6 - 8 rather complex refrigerator
> ice cream recipes to RFC and AC-C i will re post them as i find them in
> google.
>
> here's the first i found
>
>
> Maple walnut ice cream
> ----------------------
>
> 1 cup real maple syrup
> [won't be as well flavoured with imitation maple syrup]
>
> 3 egg yolks, beaten
>
> 1/4 tsp. salt
>
> 1 tsp. vanilla extract.
>
> 3 egg white, stiffly beaten
>
> 1 cup whipping cream, beaten to a thickened "custard" like consistency
>
> 1/2 cup skinned, chopped walnuts.
>
> Place maple syrup in upper part of a double boiler, and heat, but do not
> boil, over hot water.
>
> Then, stir in the lightly beaten egg yolk with salt until well
> blended.
>
> Cook, stirring constantly, over hot water, until mixture thickens.
> Remove from water, and add vanilla extract. Chill. When cold, fold in
> the stiffly beaten egg white, alternately with the cream which has been
> beaten to a custard like consistency.
>
> Freeze in a loaf pan to a mushy consistency, or until a layer is frozen
> 1 inch from side of pan. Remove from freezer and scrape and stir from
> bottom and sides of pan. Then beat until smooth incorporating at the
> same time the chopped, skinned walnuts. Return to freezer and freeze
> for 3 hours.

The ONE ingredient in this recipe that SHOULD be cooked, is the one
that is not. Raw egg WHITE is nasty. There has to be a better way to
beat in air than that.

> ---
> Joseph Littleshoes

--Bryan