Recipes Included On This Page Nana's French Vanilla Ice Cream No-Fat Cream Soup Mix with Variations Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Nana's French Vanilla Ice Cream Recipe By :Marjorie J. Elliott Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/4 teaspoon salt 10 large egg yolks 4 cups scalded milk 4 cups whipping cream 2 tablespoons vanilla Mix sugar, salt and eggs. Gradually add hot milk. Cook over medium heat until thickened. Cool and refrigerate the custard. To make ice cream combine cooled custard with whipping cream and vanilla. (You may add strawberries or peaches that have been mashed and sweetened, chocolate chips, nuts, etc.) Churn per the directions on your ice cream maker. Makes 2 quarts. NOTES : My grandmother made the best ice-cream. As a child, I remember hand-churning this creamy concoction and getting to lick the paddle. Now, electric ice-cream makers make it a breeze to make...... maybe not quite as much fun, but one can still manage to get a few licks! Contributed to the FareShare Gazette by Carol; 27 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 473 Calories; 40g Fat (76.2% calories from fat); 5g Protein; 24g Carbohydrate; 0g Dietary Fiber; 343mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 8 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * No-Fat Cream Soup Mix with Variations Recipe By : Serving Size : 10 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups instant nonfat dry milk powder 3/4 cup cornstarch 1/4 cup chicken bouillon or vegetable bouillon granules 1/2 teaspoon seasoned salt 2 teaspoons onion flakes Combine all ingredients and store in covered container. Mix 1/3 cup dry mix with 1 1/4 cup cold water. Cook stirring constantly until mixture thickens. Cook 2 more minutes. Use this instead of canned cream soups. Variations : Mushroom Soup: Add 1/2 cup finely chopped mushrooms Celery Soup: Add 1/2 cup minced celery Potato Soup: Add 1 cup diced potatoes, cooked Chicken Soup: Add 1/2 cup diced chicken, cooked Vegetable Soup: Add 3/4 cup mixed vegetables, cooked Broccoli Soup: Add 1 cup chopped broccoli, cooked Asparagus Soup: Add 1 cup chopped asparagus, cooked Source : http://www.recipelink.com Contributed to the FareShare Gazette by Dee; 21 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; trace Fat (0.9% calories from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 106mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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