Post by cuteascountry_Shortcake on Jun 5, 2005 19:04:29 GMT -6
For BJ, looking for ice cream recipes that don't need an ice cream maker.
I first tasted this ice cream when visiting family in (then) Rhodesia and have never looked for another.
I recommend Nestle' Brand Sweetened Condensed Milk for best results.
Kim's Ice Cream
1 Pint heavy cream
1 (14oz) can sweetened condensed milk, chilled at least overnight
4 eggs, separated
dash of vanilla
In a large-ish bowl, whip egg whites to stiff peaks. In another (also large-ish) bowl whip cream to stiff peaks. Beat egg yolks into condensed milk (a medium bowl will do) and when well mixed, beat in vanilla.
Combine everything into the cream bowl (egg whites last) and fold together until well blended.
Resist the temptation to eat the mixture at this point! Pour into freezer-proof container and freeze for 8 hours. May need to be removed from the freezer about 10 minutes before serving because it sets rock hard.
Hope the recipe converts well to USA ingredients and that it becomes a family favorite in your collection.
Note from cuteascountry_Shortcake:
There may be a health risk posed to the very young, very elderly and people with certain health problems due to the use of raw eggs in this recipe. If in doubt, please do not use the recipe. Thank you.
Submitted by Cathy in Toowoomba, Australia
Printed in Nancy's Kitchen Newsletter 6/02/05
I first tasted this ice cream when visiting family in (then) Rhodesia and have never looked for another.
I recommend Nestle' Brand Sweetened Condensed Milk for best results.
Kim's Ice Cream
1 Pint heavy cream
1 (14oz) can sweetened condensed milk, chilled at least overnight
4 eggs, separated
dash of vanilla
In a large-ish bowl, whip egg whites to stiff peaks. In another (also large-ish) bowl whip cream to stiff peaks. Beat egg yolks into condensed milk (a medium bowl will do) and when well mixed, beat in vanilla.
Combine everything into the cream bowl (egg whites last) and fold together until well blended.
Resist the temptation to eat the mixture at this point! Pour into freezer-proof container and freeze for 8 hours. May need to be removed from the freezer about 10 minutes before serving because it sets rock hard.
Hope the recipe converts well to USA ingredients and that it becomes a family favorite in your collection.
Note from cuteascountry_Shortcake:
There may be a health risk posed to the very young, very elderly and people with certain health problems due to the use of raw eggs in this recipe. If in doubt, please do not use the recipe. Thank you.
Submitted by Cathy in Toowoomba, Australia
Printed in Nancy's Kitchen Newsletter 6/02/05