French-Style Ice Cream
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 eggs, separated
1 1/2 cups sugar
6 cups light cream or half & half
2 tablespoons vanilla extract

Preparation

1 Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form. 2 Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla. 3 Chill well, churn then freeze.

About


VARIATIONS: For variations reduce amount of vanilla to 1 tbs. Blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise. 1. BLACK WALNUT: Add 2 cups finely chopped black walnuts. 2. MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in recipe. Heat to dissolve coffee; cool. Stir in 1 cup miniature chocolate chips. 3. PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin pie spice and 1/2 tsp allspice. 4. SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground cloves with sugar in recipe. 5. PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed peppermint stick candy. Add another 1/2 cup crushed candy after freezing but before ripening. 6. TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain toffee candy. Add another 1 cup crushed candy after freezing but before ripening.