French Style Ice Cream

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

French Style Ice Cream

ice cream

----PATTI VDRJ67A----
4 egg; separated
1 1/2 cup sugar
6 cup light cream -or- half & half
2 tablespoon vanilla extract

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. 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. Chill well, churn then freeze. Makes about 3 quarts. VARIATIONS: For variations reduce amount of vanilla to 1 tbls. 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 minature 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.