Whenever you want to make more ice cream just get extract out of freezer and thaw in refrigerator until a few tablespoons or so are thawed, then refreeze rest before it thaws out.

Now I’ll give you my vanilla ice cream recipe, follow instructions carefully and you’ll get wonderful results.

Vanilla Ice Cream

You’ll need: 3 eggs, with egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.

1. In a medium size bowl beat yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat egg whites until stiff, stir beaten whites in with yolk and honey.

2. Then add cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.

3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirring ice cream every few hours at first and then allowing ice cream to freeze on its own.

Serve with an ice cream scoop.

This ice cream is rich, creamy, natural, and very healthy I’m sure you’ll enjoy it.

1. Wash and soak glutinous rice 5 ~ 6 hours. Drain. Add proper amount of water. Steam for 1 hour.
2. Add sugar and lard to rice while hot. Mix well.
3. Sieve bean, add lard and sugar. Mix well.
4. Chop dried fruits. Coat deep bowl with lard. Arrange fruits to be displayed attractively.
5. Place rice in bowl. Add bean filling in center. Close with remaining rice. Steam again for 15 minutes.
6. Place plate over bowl. Turn over (rice is now on plate). Boil 6 tablespoons sugar with 1 cup water. Thicken with cornstarch diluted with water. Pour over pudding and serve hot.

Nutritional information: Yield: 4 servings Each serving provides: Calories: 756 Protein: 24.4 g

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