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VANILLA ICE CREAM, No 2

(Frozen Desserts) - (The International Jewish Cook Book)







Beat three whole eggs very light with one cup of granulated sugar until
all grain is dissolved and mass is a light yellowish color. Whip one
pint of cream until stiff, add to eggs and sugar, then add one cup of
sweet milk, flavor with vanilla to taste, and put in freezer and turn
until hard. This is a basis for almost any kind of cream.











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