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OSG1966.582
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1993-09-06
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********************************
***** Peppermint Ice Cream *****
********************************
Categories: Frozen Desserts OSG1966
Calories per serving: Number of Servings: 1
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: P
INGREDIENTS ------------------------------------------------------------
1/2 lb Peppermint stick candy
3/4 cup Cream - or top milk
1/4 tsp Salt
1/2 tsp Unflavored gelatine
2 ea Eggs
2 Tbsp Sugar
1 cup Cream - whipped
DIRECTIONS ------------------------------------------------------------
Crush candy fine. Put with milk, salt and gelatine in top part of
double boiler. Place over boiling water and heat, stirring
ocassionally until candy is melted. Remove from stove, strain and turn
into freezing try of refrigerator, chill thoroughly.
Seperate eggs. Beat whites first to froth, add sugar gradually,
beating it in, beat until stiff. Whip cream. Beat yolks until thick
and lemon colored. Fold yolks into whites then cream. Last, folk in
peppermint mixture, mixing well. Return to freezing tray, freeze,
stirring occassionally. Serve with hot fudge sauce or devils food
cake.
Note: The eggs are NOT cooked in this recipe. It may pose a health
hazard due to salmonella.
Source: Mrs. F. C. Silver, Valley College Grange, Wayne County, OH
*** Recipe Via Compu-Chef (tm) ***