|by Joseph Aimar|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 83 for frozen custard
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Combine all ingredients. Cook in a double boiler until thick, cool, add half c. each of nuts and figs. Add one tsp. vanilla extract and put mixture ...
Separate egg yolks from white and set whites aside. Beat egg yolks until light and creamy. In the top of a double boiler, combine sugar and lemon ...
Combine the above ... until thickened, like custard. Cool slightly. ... cup crushed vanilla wafers. Pour in the filling. Sprinkle with more crumbs. Freeze.
In one bowl mix: In another bowl whip: Whip until stiff but not dry. Mix ingredients of both bowls together. Crush 11 (4 sections to each) graham ...
Separate eggs; mix ... fold into cool custard. Beat cream ... crumbs and sprinkle 1/2 into pan. Add lemon mixture, and sprinkle rest of crumbs on top. Freeze.
Scald 2 quarts ... cook, stirring until custard coats spoon. Remove ... add vanilla, and cool. When ready to freeze add evaporated milk. Makes 3 quarts.
Place the flour, ... into the hot custard. Cook 2 ... in the whipped cream and freeze until firm. Let soften a few minutes and scoop into cups or cones.
Butter well a 10-inch square pan. Line pan with wafer crumbs. Reserve 1/4 cup of crumbs for topping. Beat egg yolks with sugar and lemon juice. Add ...
Combine milk and ... stirring constantly, until custard is thick and ... well blended. Place in a lightly oiled 8-cup souffle dish and freeze until hard.
1. Heat milk in the top of double boiler over boiling water. 2. Mix together eggs, sugar and salt. Gradually stir in the hot milk, mixing constantly. ...
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