Icecream2

French Vanilla Ice Cream

3 eggs	3
1 cup sugar	250 ml
2 cups light cream	500 ml
2 cups milk	500 ml
2 tsp vanilla	10 ml

Beat eggs and milk together in a large sauce-pan. Add sugar. Cook over low heat, stirring constantly until thickened (approx. 10 min). Mixture should smoothly coat the spoon. Cool, then add cream and vanilla. Refrigerate overnight. Makes about 1Qt/.9L.

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Easiest Vanilla Ice Cream

4 cups light cream	1 L
1 cup icing sugar	250 ml
2 tsp vanilla	10 ml

Combine the cream, sugar and vanilla extract. Makes about 1Qt/.9L.

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French Chocolate Silk

3 egg yolks	3
1 cup sugar	250 ml
1 1/2 cups milk	375 ml
2 cups light cream	500 ml
1/3 cup unsweetened cocoa powder	75 ml
1 tsp vanilla	5 ml

Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat, sift cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight. Makes 1 Qt/.9L.

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