Page:Waring Ice Cream Parlor (012992).pdf/20

 RECIPES FRENCH ICE CREAM FRENCH PISTACHIO ICE CREAM (UNCOOKED) 2 eggs (room temperature) 1 cup sugar 1/8 tsp. salt 1/2 box instant pistachio pudding 2 cups milk (1 pint) 2 cups Half & Half (1 pint) 1 Tbsp. almond extract 3 drops green food coloring 1/2 cup chopped, unsalted pistachio nuts or 1/2 cup slivered almonds With your Waring mixer, beat eggs in mixing bowl until fluffy. Add all remaining ingredients except nuts, and con- tinue beating until sugar and pistachio pudding dissolve. Pour mixture into cream can. Fold nuts into mixture after processing but before hardening. 18 FRENCH VANILLA ICE CREAM (COOKED) 2 eggs (room temperature) 1 cup sugar 2 Tbsp. flour- 1/8 tsp. salt 2 cups Half & Half (1 pint) 2 cups all purpose cream (1 pint) 1-1/2 tsp. pure vanilla extract With your Waring mixer, beat eggs in bowl until fluffy. In stainless steel saucepan, combine sugar, flour, and salt, and gradually stir in Half & Half. Cook over LOW heat or in double boiler, stirring constantly with a wooden spoon until sugar is dissolved and mixture begins to thicken (10-15 min.). To prevent coagulation of eggs, gradually pour al small amount of the hot mixture into beaten eggs, stirring well with a wire whisk; then pour egg mixture into remain- ing hot mixture in saucepan. Cook and stir for 1 minute. more. Remove from heat and chill. Stir in cream and vanilla. Pour mixture into cream can. Chill mixture until ready to process.