Foreign Service Ice Cream

1. 1

   BASIC RECIPE:

2. 2

   Using an electric mixer, mix 1/2 the cream, 1/2 the sugar and 2 tablespoons of vanilla in a metal bowl until the sugar is dissolved. Mix in the remaining cream and sugar until all the sugar is dissolved. Place the bowl in the freezer and stir once an hour with a sturdy metal spoon. The vanilla ice cream should be ready by the third hour.

3. 3

   FOR COFFEE ICE CREAM:

4. 4

   --Place 2 tablespoons of instant coffee in the bowl and dissolve with 1 tablespoon of water. Then continue with the recipe as above.

5. 5

   FOR CHOCOLATE ICE CREAM:

6. 6

   --After mixing 1/2 the cream, 1/2 the sugar and the 2 tablespoons of vanilla, add 5 tablespoons of powdered cocoa(1 tablespoon at a time) until all the cocoa is dissolved. Add the remaining items and freeze as above.

7. 7

   I find that 1 cup of coarsely broken toasted almonds goes well in the chocolate while the same amount of toasted pecans goes well in the coffee. The nuts may be added after the second stirring.

* Per serving · 4 servings · Values may vary.

No additional tips available.