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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 8 |
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A wonderful ice cream. It has a light, delicate flavor. I served this at my daughters naming ceremony. Note: this is best prepared a day ahead as it must chill for several hours. I got this out of an English cookbook a long time ago. Ingredients:
3 egg yolks, beaten |
1/2 cup granulated sugar |
1/2 cup milk |
1/4 teaspoon salt |
2 cups chilled whipping cream |
6 ounces apple juice concentrate, thawed (3/4 c) |
1/2-1 teaspoon rose water |
3 -4 drops red food coloring (optional) |
Directions:
1. Mix egg yolks, sugar, milk and salt in saucepan.
2. Cook over medium heat, stirring constantly, just until bubbles appear around edge.
3. Pour into chilled bowl; cover and refrigerate until room temperature (1 to 2 hours).
4. Stir remaining ingredients into milk mixture.
5. Pour into freezer can; put dasher in place. Cover and adjust crank.
6. Place can in freezer tub.
7. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt).
8. Turn crank until it turns with difficulty. Drain water from freezer tub.
9. Remove lid; remove dasher.
10. Pack mixture down; replace lid.
11. Repack in ice and salt.
12. Let stand several hours to ripen.
13. Yields 8 servings.
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