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White Chocolate Ice Cream.txt
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2002-11-04
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696b
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20 lines
White Chocolate Ice Cream
(makes about 1 quart)
1 cup water
3/4 cup sugar
6 egg yolks
1 tablespoon vanilla
10 ounces white chocolate, melted
2 cups whipping cream
Cook water and sugar over low heat until sugar dissolves, stirring
occasionally. Raise heat to medium and bring to boil. Boil 5
minutes. Meanwhile, beat yolks and vanilla in large bowl on high
speed until light and fluffy, about 7 minutes. Slowly add hot syrup
to yolk mixture, beating constantly until thickened and cooled, about
10 minutes. Add white chocolate and continue beating until completely
cool, about 7 minutes. Stir in cream. Cover bowl and freeze until
set, at least 5 hours, or overnight.