RECIPES FRENCH ICE CREAM FRENCH COFFEE ICE CREAM (COOKED) 2 eggs (room temperature) 1 cup sugar 2 Tbsp. flour 1/8 tsp. salt 2 cups Half & Half (1 pint) 2 cups all purpose cream (1 pint) 3 Tbsp. instant powdered coffee 1-1/2 tsp. pure vanilla extract With your Waring mixer, beat eggs in mixing bowl until fluffy. In stainless steel saucepan, combine sugar, flour, salt and instant coffee, and gradually stir in Half & Half. Cook over LOW heat or in double boiler, stirring constantly. with a wooden spoon until sugar is dissolved and mixutre begins to thicken (10-15 min.). To prevent coagulation of eggs, gradually pour a small amount of the hot mixture into beaten eggs, stirring well with a wire whisk; then pour egg mixture into remaining hot mixture in saucepan. Cook and stir for 1 minute more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mix- ture until ready to process. 20 FRENCH PISTACHIO ICE CREAM (COOKED) 2 eggs (room temperature) 2 Tbsp. flour 2 cups Half & Half (1 pint) 2 cups all purpose cream (1 pint) 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 stainless steel saucepan, combine sugar, flour, and salt, and gradually stir in Half & Half. Cook over LOW heat or in double boiler, stirring constantly with a wooden spoon until sugar is dissolved and mixture begins to thicken (10-15 min.). To prevent coagulation of eggs. grad- ually pour a small amount of the hot mixture into beaten. eggs, stirring well with a wire whisk; then pour egg mixture into remaining hot mixture in saucepan. Cook and stir 1 minute more. Remove from heat and chill. Stir in cream, al- mond extract, and food coloring. Pour into cream can. Chill mixture until ready to process. Fold in nuts after processing but before hardening. 1 cup sugar
1/8 tsp. salt
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