French Vanilla Ice Cream

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans

Midsummer is the best time for homemade ice cream. Whether your freezer is electric or hand-crank, kids are willing ice cream makers.

6 eggs
1/2 cup light-colored honey
8 cups light cream
1/2 teaspoon salt
4 teaspoons vanilla
1 or 2 cups of any seasonal fresh fruit (optional)

French Vanilla Ice Cream

This recipe is one of several featured in the July 1978 Dining In article Tots and Pans

Midsummer is the best time for homemade ice cream. Whether your freezer is electric or hand-crank, kids are willing ice cream makers.

6 eggs
1/2 cup light-colored honey
8 cups light cream
1/2 teaspoon salt
4 teaspoons vanilla
1 or 2 cups of any seasonal fresh fruit (optional)

Toad-in-the-Hole

The English have always been graphic to a fault. The name of this dish is destined to delight children of all ages and raise grave doubts in the eyes of adults. Think of it as Yorkshire pudding with sausages.

1 cup flour
2 eggs
1 cup milk
1/2 teaspoon salt
dash of pepper
1 pound fresh pork sausage breakfast links

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