Rosa'S Ice Cream

1. 1

   Scald milk. Add slowly to beaten egg yolks. Stir in salt and sugar. Cook over low heat until mixture boils for 1 minute. Stir frequently. Cool. Freeze in the refrigerator tray for 30 minutes. Whip cream until stiff. In another bowl, beat frozen mixture until smooth. Add vanilla. Fold in cream. Pour back into tray. Freeze. Stir often the first hour of freezing. Serves 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.