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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Servings: 6
Combine toffees, milk and cream in medium saucepan, stir over heat without
boiling, until toffees have dissolved, bring to boil, remove from heat.
Beat sugar and egg yolks in a small bowl with electric mixer until thick
and creamy. Beat hot milk mixture gradually into egg yolk mixture, cool.
Use ice cream maker or Pour mixture into deep cake pan, cover, freeze until
firm. Remove ice cream from pan, beat in large bowl with electric mixer
until smooth, return mixture to pan, cover, freeze until firm.
Source: Australian Women's Weekly, Delicious Desserts Posted by Linda Davis
| Ingredients:
150 Gram(s) Licorice toffees (about 6 oz)
1 Cup(s) Vanilla bean, split
300 Milliliter(s) Carton whipping cream
2 Tablespoon(s) Non-fat egg substitute (equivalent to 2 eggs)
4 Egg yolks |
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