|
fig Ice Cream this Is An Old Louisiana Recipe. 1 Cup Granulated Sugar
1/4 Cup Water
1 Tablespoon Distilled White Vinegar
pinch Of Salt
2 Large Egg Whites, Stiffly Beaten
4 Cups Crushed Fresh Figs
1 1/2 Cups Milk combine Sugar, Water, Vinegar And Salt In A Saucepan. Over Moderate Heat, Boil Rapidly To The Thread Stage, 230 Degrees F On A Candy Thermometer. Pour Mixture In A Thin Stream Into The Beaten Egg Whites And Then Combine With Figs. Stir In Milk. Pour Mixture Into An Ice Cream Maker And Freeze According To Manufacturer's Directions. makes 1 To 1 1/2 Quarts. |
|
