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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/3 Tasse | sugar |
| 1 Esslöffel | cornstarch |
| 3 Tasse | milk |
| 2 | egg yolks |
| 1 Dose | Evaporated milk; 5-oz. |
| 1 Tasse | whipping cream |
| 1 Esslöffel | vanilla |
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In a medium saucepan, combine sugar, cornstarch and salt. Stir in milk. Stir over medium heat. Simmer 1 minute over low heat; set aside. In a small bowl, lightly beat egg yolks. Stir about 1 cup milk mixture into egg yolks. Stirring constantly, pour egg-yolk mixture into remaining milk mixture. Cook and stir over low heat 2 minutes or until slightly thickened.
Add evaporated milk, whipping cream and vanilla. Cool to room temperature. Pour into ice-cream canister.
Freeze in ice-cream maker according to manufacturer's directions. Makes about 2 quarts. 164 Calories - 3 g.
Protein - 20 mg. Carb. - 8 g. Fat - 56 mg. Chol. - 91 mg. Calcium - Per Serving. Sent to Tampa Tribune for Gladys Williams of Winter Haven 11/5/92.
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