Ingredients

  • 8 eggs separated
  • 3 cups sugar, caster
  • 1 tablespoon plain flour
  • 13 ounces evaporated milk
  • 2 teaspoons vanilla
  • 1 quart half and half
  • 1 pint milk plus

Directions

1. Beat whites until stiff. Combine sugar and flour and gradually add to whites. When stiff and glossy add egg yolks one at a time. Add evaporated milk and vanilla. Pour into ice cream container. Add half and half and fill can 2/3 full with milk. Churn until frozen. Remove paddle, cover and freeze until ready to serve.
2. This is a quasi-meringue based ice cream which technically should not be churned but we did with good results.

Notes
Notes:Original serves 12.


Categories
Cream, Ice
Keywords
Ice Cream
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