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8 eggs, separated 2 cups sugar 1 pint whipping cream 2 tablespoons vanilla 1/8 teaspoon all-purpose flour 1/8 teaspoon cream of tartar Dash of salt About 2 1/2 cups milk Beat egg yolks at medium speed of an electric mixer until frothy. Gradually add sugar, beating until thick and lemon colored. Add whipping cream, vanilla, flour, and cream of tartar to egg yolk mixture; mix well. Combine egg whites and salt; beat until stiff peaks form. Fold egg white mixture into egg yolk mixture. Pour into freezer can of a 1-gallon freezer. Add enough milk to fill can three-fourths full. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Yield: about 1 gallon. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |