All you need>>>

Egg yolks———- 4
Caster sugar——- 1/3 cup
Cream————– 1 1/2 cup
Vanilla essence—- 1 tsp
Salt————— one pinch

How it’s made>>>

  1. In a medium heatproof glass bowl on top of a double boiler, beat egg yolks and sugar until mixture is light, thick and smooth. A ribbon should form when beaters are lifted and drawn over surface of mixture.
  2. In a small sauce pan scald cream. Stir in vanilla essence and salt.
  3. Pour over the egg yolk mixture in a thin stream, mix well.
  4. Place bowl on top of a saucepan of simmering water. Using a wooden spoon, stir slowly and continuously for 12 minutes until custard is formed, thick enough to coat the back side of the spoon. Do not allow the water to boil.
  5. Remove from heat.
  6. Set bowl over a bowl of cold water. Cool to room temperature. Then pour into your prepared container and freeze for 3 – 6 hours.
  7. Using a beater, beat 3 to 4 times while freezing.

Your Ice cream is ready to eat.

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