Home Online Ordering Business Opportunity Recipes Appetizers Entrees Side Dishes Salads - Soups Breads - Rolls Dressings - Sauces Desserts Monthly Specials Comments - Questions

VANILLA GELATO  (Italian ice cream) 5 large egg yolks 3/4 cup sugar 2 cups whole milk 1 cup half-and-half 2 tsp. Watkins Vanilla Extract Combine egg yolks and sugar in mixing bowl. Beat at medium-high speed until very thick and pale yellow in color. In medium saucepan, heat milk to a simmer. Add half of the milk to the egg yolk mixture; whisk until blended. Stir in remaining milk. Cook over low heat, stirring constantly, until mixture coats back of spoon. Remove from heat; stir in half-and-half. Pass mixture through a fine strainer into medium bowl set over an ice bath to chill. Stir in vanilla. Freeze in an icecream maker according to manufacturer's instructions. Makes 1 quart. http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

The statements made and opinions expressed on this web site are those of the Watkins Independent Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. Sponsoring or selling of Watkins products outside the United States or Canada is strictly prohibited.