Guest guest Posted July 14, 2001 Report Share Posted July 14, 2001 I tried this a few weeks ago. I did see that the egg, when added, kind if " clumped " when added to the hot mixture, but we all ate it and it was good. Next time I am going to omit it and see what happens...............hope it helps, Cheri**** 4 QT. maker Vanilla Ice Cream: 2 1/4 c. sugar 1/4 c. plus 2 TBS. gf flour (I usad Hagmans) 1/2 tsp.salt 5 cups cf milk ( I used Darifree) 4 eggs, beaten (beat them thoroughly) 4 c. Rich's non-dairy coffee creamer 2 Tbs. gfcf vanilla (I used Frontier) Conbine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approx. 15 minutes or until thickened, stirring constantly. Gradually stir about 1 cup of the hot mixture SLOWLY into the beaten eggs. Add egg mixture to remaining hot mixture in pan, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine Rich's creamer and vanilla in large bowl; add chilled mixture,stirring with wire whisk to combine. Follow directions for your ice cream maker wirh rock salt and ice (if it calls for it) . Eat after churning stops or after freezing in freezer. Hope it works for you, Cheri***** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2001 Report Share Posted July 14, 2001 Thank you very much. I can't wait to make it. MA Quote Link to comment Share on other sites More sharing options...
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