RECIPES
FRENCH ICE CREAM
RECIPE FOR FRENCH COFFEE ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
3 Tbsp. instant powdered coffee
2 cups all purpose cream (1 pint)
1-1/2 tsp. pure vanilla extract
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, salt, and instant coffee, and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture, cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process.
RECIPE FOR FRENCH PISTACHIO ICE CREAM (COOKED)
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream
1 Tbsp. almond extract
3 drops green food coloring
1/2 cup chopped, unsalted pistachio nuts
or 1/2 cup slivered almonds
With your Waring mixer, beat eggs in mixing bowl until fluffy. In saucepan, combine sugar, flour, and salt, and gradually stir in Half & Half. Cook and stir over low heat or in double boiler until sugar is dissolved and mixture begins to thicken. Add eggs to hot mixture. cook and stir for 1 minute more. Remove from heat and chill. Stir in cream, almond extract, and food coloring. Pour into cream can. Chill mixture until ready to process. Fold in nuts after processing but before hardening.
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